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Keto Chicken Taco Bake - Easy, Cheesy, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: About 4 cups shredded (rotisserie chicken works great).
  • Cream cheese: 8 ounces, softened.
  • Sour cream: 1/2 cup (or full-fat Greek yogurt if you prefer).
  • Shredded cheese: 2 cups total (Mexican blend, cheddar, Monterey Jack, or pepper jack).
  • Green chiles: 1 (4-ounce) can, diced and drained (optional but tasty).
  • Taco seasoning (keto-friendly): 2–3 tablespoons. Use a no-sugar blend or make your own.
  • Tomato paste: 1 tablespoon (adds richness without many carbs).
  • Chicken broth: 1/3 cup, to loosen the sauce.
  • Olive oil or butter: 1 tablespoon, for the pan and aromatics.
  • Onion: 1/2 small, finely diced (optional; consider your carb goals).
  • Garlic: 2 cloves, minced.
  • Bell pepper: 1 small, diced (optional; adds crunch and color).
  • Fresh cilantro: A small handful, chopped (optional for garnish).
  • Green onions: 2, sliced (optional for garnish).
  • Avocado, jalapeño, lime wedges: Optional toppings for serving.
  • Salt and pepper: To taste.

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
  2. Sauté aromatics (optional but recommended): In a skillet over medium heat, add a little oil. Cook the onion and bell pepper with a pinch of salt until softened, 4–5 minutes. Stir in the garlic for 30 seconds. Remove from heat.
  3. Make the creamy taco sauce: In a mixing bowl, combine cream cheese, sour cream, tomato paste, taco seasoning, and chicken broth. Whisk until smooth. Taste and adjust salt, pepper, or seasoning.
  4. Combine the filling: In a large bowl, add shredded chicken, sautéed veggies, green chiles, and 1 cup of shredded cheese. Pour the sauce over and mix until everything is coated.
  5. Assemble the bake: Spread the mixture evenly in the prepared baking dish. Top with the remaining 1 cup of cheese.
  6. Bake: Place in the oven for 18–22 minutes, until the edges are bubbling and the cheese is melted.
  7. Broil for color (optional): Switch to broil for 1–2 minutes to brown the top slightly. Watch closely so it doesn’t burn.
  8. Rest and garnish: Let the bake rest 5–10 minutes so it sets. Top with cilantro, green onions, sliced jalapeño, and diced avocado if you like. Serve with lime wedges.
  9. Serve ideas: Spoon into bowls with a side salad, pile onto shredded lettuce, or serve with low-carb tortillas or cheese crisps for scooping.