Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Difficulty: Easy
Ingredients
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 1 cup salsa (no added sugar)
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup diced green chilies
- 2 tablespoons chopped fresh cilantro
- 2 green onions, sliced
Optional Toppings
- Sliced avocado
- Sour cream
- Fresh cilantro
- Jalapeño slices
- Diced tomatoes
- Lime wedges
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
Step 2: Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the Seasonings
Sprinkle the taco seasoning, cumin, smoked paprika, chili powder, salt, and black pepper over the vegetables. Stir continuously so the spices evenly coat the vegetables and become aromatic.
Step 4: Make the Creamy Filling
Reduce the heat to low. Add the cream cheese, sour cream, salsa, and diced green chilies. Stir until the cream cheese melts completely and the mixture becomes smooth and creamy.
Step 5: Add the Chicken
Fold the shredded chicken into the sauce until every piece is evenly coated. Stir in half of the cheddar cheese and half of the Monterey Jack cheese. Mix until well combined.
Step 6: Assemble the Casserole
Transfer the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
Step 7: Bake
Bake uncovered for 30–35 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.
Step 8: Rest and Garnish
Allow the casserole to rest for about 5 minutes before serving. Sprinkle with chopped cilantro and sliced green onions. Add your favorite toppings such as avocado, sour cream, jalapeños, or diced tomatoes.
Tips for Success
- Rotisserie chicken makes this recipe even quicker.
- Freshly shredded cheese melts better than pre-packaged shredded cheese.
- Choose a salsa with no added sugar to keep the recipe low in carbohydrates.
- Let the casserole rest before serving to help it hold together.
- Adjust the spice level by adding more chili powder or jalapeños if you enjoy extra heat.
Variations
Extra Vegetables: Add chopped spinach, zucchini, mushrooms, or cauliflower rice for extra nutrition.
Different Cheese: Pepper Jack cheese adds additional spice and melts beautifully.
Protein Swap: Replace chicken with cooked turkey or lean ground beef.
Keto Version: Use full-fat dairy products and verify that your taco seasoning contains no added sugar or starches.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the casserole to cool completely before wrapping tightly or placing it in a freezer-safe container. Freeze for up to 3 months.
Reheat individual portions in the microwave for 2–3 minutes, or warm larger portions in a 350°F (175°C) oven until heated through.
Serving Suggestions
This casserole pairs well with:
- Cauliflower rice
- Fresh green salad
- Roasted broccoli
- Steamed green beans
- Avocado slices
- Guacamole
- Sour cream
- Fresh salsa
Why You’ll Love This Recipe
- Low in carbohydrates
- High in protein
- Rich, creamy texture
- Family-friendly flavors
- Perfect for meal prep
- Naturally gluten-free when using certified gluten-free seasoning
- Easy one-pan dinner
- Ready in under one hour
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 34g
- Fat: 24g
- Carbohydrates: 7g
- Fiber: 2g
- Net Carbohydrates: 5g
- Sugar: 3g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 670mg
- Potassium: 480mg
- Calcium: 260mg
- Iron: 1.8mg