I just made a Keto Chicken Casserole with chili verde and melty cheese that delivers the punch of enchiladas without the carbs or gluten.
I’m obsessed with this Keto Chicken Casserole because it scratches that Mexican dinner itch without turning my week into a carb nightmare. I love the tang of salsa verde and how rotisserie chicken soaks it up, all gooey with melted cheese.
But it’s not fussy or precious. I throw it together when I’m too tired to care about sides and still end up proud.
It’s one of those Easy Chicken Dinner Recipes I make when I want bold flavor and zero drama. Simple, messy, and totally satisfying.
Bring on the second helping. I always eat it faster than I should.
Ingredients
- Shredded chicken: it’s hearty protein, keeps casserole filling.
- Salsa verde: bright tang, prevents blandness.
- Diced green chiles: adds zip, pick heat.
- Cream cheese: creamy base that binds everything.
- Sour cream: tangy creaminess, lightens the richness.
- Shredded cheese: gooey melt, you’ll love stringy bites.
- Yellow onion: sweet when softened, adds depth.
- Garlic: punchy aroma, small amount goes far.
- Olive oil: helps sauté, adds gentle richness.
- Ground cumin: warm earthiness, ties spices together.
- Chili powder: smoky heat, keeps it interesting.
- Kosher salt: enhances flavors, start small.
- Black pepper: subtle heat and peppery zip.
- Lime juice: bright acidity that cuts richness.
- Basically chopped cilantro: optional fresh herb punch.
Ingredient Quantities
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 cup salsa verde (about 8 ounces)
- 4 ounces diced green chiles, mild or hot depending on mood
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded cheddar or Mexican blend cheese, divided
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro, optional but nice
How to Make this
1. Preheat oven to 375F and grease a 9×13 inch baking dish or similar size with a little olive oil.
2. Warm the olive oil in a skillet over medium heat, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, cumin and chili powder and cook 30 seconds more until fragrant.
3. Stir in the cooked shredded chicken (rotisserie works great) and the diced green chiles, tossing so the spices coat the meat and onion mixture; season with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. In a bowl, soften the cream cheese (microwave 20 to 30 seconds if needed), then whisk together with the sour cream, salsa verde, lime juice and chopped cilantro, until mostly smooth. Taste and add more salt if it needs it.
5. Combine about half of the shredded cheese with the chicken mixture, then fold in the cream cheese mixture until everything is evenly coated. Using warm cream cheese makes this way easier.
6. Transfer the filling to the prepared baking dish and spread into an even layer. Sprinkle the remaining shredded cheese evenly over the top.
7. Bake at 375F for 15 to 20 minutes, until the casserole is bubbly and the cheese is melted. If you want browned cheese, switch the oven to broil for 1 to 2 minutes but watch it carefully so it doesn’t burn.
8. Let the casserole rest for 5 minutes to set up before serving so it doesn’t fall apart when scooped.
9. Serve with extra cilantro, a squeeze of lime, and keto-friendly sides like cauliflower rice or a simple green salad. Leftovers keep covered in the fridge for 3 to 4 days.
10. Tip: shredding hot chicken and using softened cream cheese keeps the texture silky, and if you like more heat try a hotter green chile or add a pinch of cayenne.
Equipment Needed
1. Oven (preheat to 375F)
2. 9×13 inch baking dish (or similar)
3. Large skillet or frying pan
4. Mixing bowl for the cream cheese mixture
5. Whisk or fork to blend the cream cheese and sour cream
6. Spatula or wooden spoon to fold and spread the filling
7. Cutting board and chef knife for the onion, garlic and cilantro
8. Measuring spoons and measuring cup for spices and liquids
9. Oven mitts or potholders for handling the hot dish
FAQ
Easy Chicken Green Chili Casserole Recipe Substitutions and Variations
- 3 cups cooked shredded chicken
- Use rotisserie chicken from the store, faster and lots of flavor
- Swap for 3 cups shredded turkey, great with leftovers
- Use 3 cans (12 oz each) of drained, shredded chicken for a pantry shortcut
- 8 ounces cream cheese, softened
- Swap for 8 ounces full fat ricotta for a lighter, slightly grainy texture
- Use 1 cup plain Greek yogurt plus 2 tablespoons cream cheese to keep tang but lower fat
- Try 8 ounces neufchatel cheese for a lower fat, similar texture
- 1 cup salsa verde (about 8 ounces)
- Use 1 cup canned green enchilada sauce for a smoother, more saucy casserole
- Swap with 1 cup chunky tomatillo salsa for more texture and brightness
- Make a quick mix of 1 cup store salsa plus 2 tablespoons lime juice and a handful cilantro if you cant find verde
- 2 cups shredded cheddar or Mexican blend cheese, divided
- Use Monterey Jack for a milder, meltier finish
- Try Pepper Jack for a little heat and more zip
- Use a 50/50 mix of cheddar and mozzarella if you want great stretch without overpowering flavor
Pro Tips
1) Warm the cream cheese a little before mixing it in. If it’s too cold you’ll end up with lumps and it takes forever to get smooth. Microwave 20 seconds, stir, then mix — trust me it saves time and your dip will be silky.
2) Use hot shredded chicken right from the oven or rotisserie if you can. Hot chicken absorbs the spices and salsa better so the flavors meld. If the chicken is cold, give it a quick toss in the pan with the onion and spices to warm it up.
3) Don’t skip the lime juice and taste as you go. A splash of lime brightens the whole dish and can fix a bland batch. Add more salt only after you’ve mixed everything because cheese and salsa mask saltiness until combined.
4) For a better texture and browning, let the casserole rest about 5 to 10 minutes after baking before you scoop. It firms up and won’t fall apart, plus you can pop it under the broiler 30 seconds at a time if you want a more golden top — watch it close so it doesn’t burn.
Easy Chicken Green Chili Casserole Recipe
I just made a Keto Chicken Casserole with chili verde and melty cheese that delivers the punch of enchiladas without the carbs or gluten.
8
servings
359
kcal
Equipment: 1. Oven (preheat to 375F)
2. 9×13 inch baking dish (or similar)
3. Large skillet or frying pan
4. Mixing bowl for the cream cheese mixture
5. Whisk or fork to blend the cream cheese and sour cream
6. Spatula or wooden spoon to fold and spread the filling
7. Cutting board and chef knife for the onion, garlic and cilantro
8. Measuring spoons and measuring cup for spices and liquids
9. Oven mitts or potholders for handling the hot dish
Ingredients
3 cups cooked shredded chicken (rotisserie works great)
1 cup salsa verde (about 8 ounces)
4 ounces diced green chiles, mild or hot depending on mood
8 ounces cream cheese, softened
1/2 cup sour cream
2 cups shredded cheddar or Mexican blend cheese, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro, optional but nice
Directions
- Preheat oven to 375F and grease a 9×13 inch baking dish or similar size with a little olive oil.
- Warm the olive oil in a skillet over medium heat, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, cumin and chili powder and cook 30 seconds more until fragrant.
- Stir in the cooked shredded chicken (rotisserie works great) and the diced green chiles, tossing so the spices coat the meat and onion mixture; season with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- In a bowl, soften the cream cheese (microwave 20 to 30 seconds if needed), then whisk together with the sour cream, salsa verde, lime juice and chopped cilantro, until mostly smooth. Taste and add more salt if it needs it.
- Combine about half of the shredded cheese with the chicken mixture, then fold in the cream cheese mixture until everything is evenly coated. Using warm cream cheese makes this way easier.
- Transfer the filling to the prepared baking dish and spread into an even layer. Sprinkle the remaining shredded cheese evenly over the top.
- Bake at 375F for 15 to 20 minutes, until the casserole is bubbly and the cheese is melted. If you want browned cheese, switch the oven to broil for 1 to 2 minutes but watch it carefully so it doesn't burn.
- Let the casserole rest for 5 minutes to set up before serving so it doesn't fall apart when scooped.
- Serve with extra cilantro, a squeeze of lime, and keto-friendly sides like cauliflower rice or a simple green salad. Leftovers keep covered in the fridge for 3 to 4 days.
- Tip: shredding hot chicken and using softened cream cheese keeps the texture silky, and if you like more heat try a hotter green chile or add a pinch of cayenne.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 179g
- Total number of serves: 8
- Calories: 359kcal
- Fat: 26.6g
- Saturated Fat: 13.8g
- Trans Fat: 0.06g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 108mg
- Sodium: 503mg
- Potassium: 330mg
- Carbohydrates: 5.8g
- Fiber: 0.9g
- Sugar: 2.3g
- Protein: 25.6g
- Vitamin A: 800IU
- Vitamin C: 7.5mg
- Calcium: 254mg
- Iron: 0.6mg
