Attention, Mexican food lovers! This keto Mexican casserole is the ultimate dish to satisfy your cheesy, zesty cravings—without all the carbs!
When it comes to low-carb casseroles, this one is a family favorite (and a fan favorite, too!). The best part? This easy, one-pan meal means no need for multiple courses or side dishes—everything bakes together for a simple, delicious dinner.
And let’s not forget the leftovers! This casserole reheats beautifully, making it a perfect meal prep option for effortless low-carb dinners all week long. Ready to dig in?
Craving more keto-friendly meals? Try my keto chicken casserole, keto eggplant lasagna, or flavorful chicken curry!
INGREDIENTS
- 1 lb chicken breast, cooked and shredded into bite-sized pieces
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1/2 cup sour cream
- 1 cup salsa (spicy or mild, based on preference)
- 1/4 cup heavy cream
- 1 cup shredded pepper jack cheese
- Fresh cilantro, for garnish
INSTRUCTIONS
- Preheat your oven to 350°F.
- Heat the olive oil in a large pan over medium heat (a 9″ oven-safe skillet works great for a one-pan meal). Once hot, add the chopped red bell pepper, red onion, salt, and black pepper. Sauté until softened.
- Stir in the chili powder, cumin, and dried oregano, cooking for about 2 minutes until fragrant.
- Remove the pan from heat and mix in the sour cream, salsa, and shredded chicken. Stir until everything is well combined.
- Transfer the mixture to an 8×8 casserole dish if not using an oven-safe skillet.
- Drizzle the heavy cream evenly over the top, then sprinkle with shredded cheese.
- Bake for 30 minutes or until heated through and the cheese is golden brown.
- Garnish with fresh cilantro and serve warm. Enjoy!
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