My easy Keto Mexican Chicken Casserole with Chipotle is excellent in a low carb tortilla, in crisp lettuce wraps, or on a bed of cauliflower rice. Top with a dollop of sour cream for the perfect entree.
Combine the chicken, cream cheese, salsa, half the shredded cheese, and ½ tsp ground chipotle pepper. Mix well. Put in the prepared casserole dish. Top with the remaining cheese and sprinkle on the ground chipotle pepper.
Bake for 20 min or until hot and bubbly.
Nutrition: this casserole has 8 servings. The nutrition facts are for one serving. I do not weigh portions, I just eye it up when serving. There are 3.1 NET carbs per serving. Just make sure to choose a salsa without added sugar.Substitutions: you can exchange the chicken for ground beef, ground turkey, or even shredded pork. They all give the dish a different flavor and texture. Prep Time: cook the chicken ahead of time. Prepare the ingredients in a baking dish and store it in the fridge until you are ready to heat up. It should be cooked within 24 hours for best results.To Reheat: reheat the leftover Mexican chicken casserole in the microwave. You could also warm it up in your oven 350 degrees for 10-15 minutes or until it’s hot all the way through. Once heated through, serve. To Freeze: freeze the whole casserole in a sealed container or place it into single-serving containers. Keep a lid on tightly, and it will last up to 2 months. Thaw in the refrigerator the night before serving.