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–+ servings

Keto Mexican Chicken Casserole

A delicious and satisfying low-carb casserole combining shredded chicken, black beans, corn, and spices, topped with melted cheddar cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken
  • 1 can black beans, drained and rinsed 15 ounces
  • 1 can diced tomatoes with green chilies 10 ounces
  • 1 cup corn frozen or canned
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro optional for garnish

Equipment

  • large skillet
  • 9x13-inch baking dish

Method
 

  1. Gather all ingredients and ensure chicken is cooked and shredded. Thaw frozen corn if using.
  2. In a large skillet, heat olive oil over medium heat. Add chicken, black beans, tomatoes, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5 minutes until heated through.
  3. In a bowl, mix sour cream and half of the cheddar cheese. In a greased baking dish, layer half of the chicken mixture, then half of the sour cream mixture. Repeat layers.
  4. Top with remaining cheddar cheese. Bake at 350°F for 25-30 minutes until cheese is bubbly and golden brown. Let cool for 5 minutes before serving.

Nutrition

Calories: 320kcalProtein: 30gSodium: 600mg

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