This Keto King Ranch Chicken is creamy, cheesy, and full of cozy Tex-Mex flavor without all the carbs.
Tender chicken is tucked into a rich, flavorful sauce with peppers, spices, and plenty of melted cheese.
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It’s the kind of comforting casserole that feels like home cooking, only it’s low-carb. This recipe is hearty enough for supper but easy enough for a weeknight meal.
To Make This Recipe You Will Need:
- butter
- onion
- red bell pepper
- milk
- black pepper
- cream cheese
- cheddar cheese
- canned tomatoes with green chiles
- canned diced green chiles
- chili powder
- cumin
- ancho chili powder (optional)
- cooked chicken, cubed
- large saucepan
- baking dish (about 11×8″)
- wooden spoon (or other utensil)
You can make this recipe with any pre-cooked chicken you have on hand, including some rotisserie chicken you pick up at the store.
Serve your Keto King Ranch Chicken with a crisp green salad or a scoop of cauliflower rice, and you have a hearty supper that fits beautifully into a keto lifestyle.
You May Also Like: Cajun Stuffed Chicken
It’s simple, satisfying, and full of the kind of down-home flavor that makes a casserole dish come back to the kitchen empty.
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Keto King Ranch Chicken
Ingredients
- 4 Tb butter
- ½ c onion , diced
- 1 whole red bell pepper, deseeded and diced
- ½ teaspoon black pepper, freshly ground preferred
- 8 oz cream cheese
- 2 ½ c cheddar cheese, shredded, divided use
- 10 oz tomatoes with green chiles, canned, such a Rotel
- 4 oz diced green chiles, canned
- 1 teaspoon chili powder
- ¾ teaspoon cumin
- ½ teaspoon ancho chili powder, optional
- 4 c cooked chicken, cubed
Instructions
- To begin, heat your oven to 350°(F).
- Coat an 11×8" (or similarly sized) baking dish with oil or butter. Set it aside for now.
- Sauté the diced onion and bell pepper with the butter in a large saucepan. Cook until they are tender.
- Add in the tomatoes with green chiles, diced green chiles, along with the seasonings. Stir well to combine.
- Add in the cream cheese and let it begin melting. Then add in a cup of the cheddar cheese. Cook on low heat until melted.
- Place you cooked chicken in your prepared baking pan. Pour the cheese sauce all over the top, and gently stir to coat it all. You could do this in a separate large bowl if you choose, but I don't see any need to dirty another dish. Spread the mixture even in the pan.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- Bake for 25-30 minutes or until it is bubbly and slightly golden around the edges.
- Let it rest for 5-10 minutes before serving.
- Enjoy!
Equipment Used
- baking dish 11 x 8'
- 2 saucepan large
- wooden spoon or other utensil
Notes
- If you would like to make this a little closer to the classic version, substitute 12 corn tortillas for the pasta. Cut the tortillas into 1 inch squares, or strips about 1/2 x 2 inches. Layer the tortilla pieces between layers of the chicken and sauce. Top with the cheese topping and bake as directed above.
- You could make this recipe keto-friendly by substituting tapioca or arrowroot starch for the all-purpose flour when thickening the sauce. Then omit the pasta and use keto-friendly tortillas cut into pieces like mentioned above.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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