Description
A delicious, creamy, and cheesy taco chicken casserole that’s perfect for keto, low carb, and gluten-free diets. It’s packed with bold Tex-Mex flavors and makes an easy weeknight dinner.
Ingredients
Units
Scale
- 2 lbs cooked shredded chicken
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1 cup salsa (sugar-free for keto)
- 1 packet taco seasoning (low-carb or homemade)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions (optional)
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine softened cream cheese, sour cream, salsa, and taco seasoning. Mix until smooth.
- Add shredded chicken to the mixture and stir until well coated.
- Spread the mixture evenly in a 9×13 inch baking dish.
- Top with cheddar and Monterey Jack cheese.
- Bake for 20-25 minutes until hot and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with chopped green onions and cilantro if desired.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust the heat level by choosing mild or hot salsa.
- Great for meal prep – stores well in the fridge or freezer.
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg