Servings: 6
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Ingredients
- 2½ cups cooked chicken, shredded or chopped
- 1 medium bell pepper, thinly sliced
- ½ medium onion, thinly sliced
- 1½ cups shredded Mexican blend cheese
- ½ cup cream cheese, softened
- ½ cup heavy cream
- ½ cup sour cream
- 2 cloves garlic, minced
- 1½ tbsp olive oil
- 1½ tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the vegetables: Heat olive oil in a skillet over medium-high heat. Add the sliced bell pepper and onion and cook for 4–5 minutes until slightly softened. Add the garlic and cook for another 30 seconds.
- Make the creamy sauce: In a bowl, mix the softened cream cheese, heavy cream, sour cream, lime juice, chili powder, paprika, cumin, onion powder, oregano, salt, and black pepper until smooth.
- Combine: Add the cooked chicken and sautéed vegetables to the sauce. Mix well until everything is evenly coated.
- Assemble: Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded cheese generously over the top.
- Bake: Bake uncovered for 20–25 minutes, until the casserole is hot and bubbling and the cheese is melted and golden.
- Finish: Let it rest for 5 minutes, then garnish with fresh cilantro and a squeeze of lime.
🥑 Keto Serving Ideas
Serve with:
- Avocado
- Fresh cilantro
- Jalapeños
- Sour cream
- A small side salad
- Cauliflower rice
Approximate per serving: 450 calories | 35g protein | 32g fat | 6–7g net carbs
Nutrition varies depending on the chicken, cheese, and other brands used.
