Keto Mexican Chicken Casserole Recipe

Intro - Grocery List - Directions - Macronutrients - Leftovers and Meal Prep

It’s not uncommon for the keto diet to leave dinner dishes plain, under-flavored and lacking ingredient variety. This is why complex dishes like keto friendly casseroles are a must.

The following Mexican chicken casserole combines chicken for protein, riced cauliflower for consistency, and an assortment of fatty ingredients to fuel your mood. Best of all, it tastes great and greatly improves perceived food pleasure.

Is it tough to make? Not at all. You will just need to add some ingredients to your upcoming grocery trip.

Servings: 6 - Calories: 555 - Fat: 41 g - Protein: 42 g - Net Carbs: 5 g

Grocery List:

Here are the ingredients needed for keto Mexican chicken casserole

• 2 lbs. Chicken Thighs, shredded or cut up
• 1 tbs Chili seasoning
• 2 tbsp Olive Oil
• 8 oz. Cream Cheese
• 8 oz. Mexican 4-cheese blend shredded
• 1 cup Green Chilies and Tomatoes
• 1/2 cup Sour Cream
• 16 oz Riced Cauliflower
• 1 medium Jalapeno Pepper
• Salt and Pepper to Taste

Components:

Your kitchen will require the following

• Cutting board
• Large Skillet
• Casserole Dish
• Medium Put

Directions:

To make this casserole recipe, you’re going to shred and skillet cook the chicken, steam the riced cauliflower, and then bake it all with added ingredients.

Here are the complete cooking instructions:

1. Pre-heat oven to 350 F (176 C). While the oven pre-heats, continue to step 2.
2. Begin steaming riced cauliflower. Steam riced cauliflower until cooked well enough to stir into a mashed potato-like consistency. For an extra keto-kick of fat, add in 1 tbs grass-fed butter.
3. Chop or shred the chicken, then cook over medium-high in olive oil until browned and fully cooked in a large skillet pan.
4. In the same skillet, add cream cheese, sour cream, and Mexican blend cheese to the chicken. Stir together until the cheese melts and everything reaches a creamy consistency.
5. Add tomatoes and green chili and mix well, stir again gently. You can save some for on-top of the casserole.
6. Add everything to a large casserole dish and check on your steamed cauliflower rice.
7. When the cauliflower rice is steamed and soft, remember to stir it into a mashed-potato-like consistency.
8. Spread cauliflower mixture over the top of the casserole. Almost as if you are icing a cake! Cut and dice a jalapeno pepper and spread over the top.
9. Bake for 15 minutes and then take it out, top with cheese and continue to bake for 7 minutes. Let cool.
10. Garnish with a keto approved salsa and enjoy!

Macronutrients

Here is the rough macronutrient breakdown for keto Mexican chicken casserole. Exact numbers may vary depending on ingredient sources.

Leftovers and Meal Prep

A major benefit to casserole style dishes is their high leftover value. Its not uncommon for the casserole leftovers to be considered better than the day 1 dish itself.

So, if you are a solo keto-warrior, instead of toning down the servings, plan to store half of your leftovers in the fridge, and the other half air-tight in the freezer for a future date.

If you have a keto-family, well, this dish will likely be depleted of leftovers by day 2 tops.