When you need some awesome comfort food, this keto Mexican chicken Florentine casserole will satisfy! It is rich, creamy, cheesy, and amazingly delicious!
I hope you’ll enjoy this keto Mexican chicken Florentine casserole as much as we do! Casseroles warm the heart and this one is amazingly rich, creamy, and delicious! You can also easily make this dish as mild or as spicy as you’d like! Enjoy!
How can I adjust the heat level in this keto Mexican chicken Florentine casserole?
I like to add a little kick to this casserole, but just a little kick.😉So for my family’s heat preference, I added 1 jalapeno which I seeded and removed the membranes from before dicing. Most of the heat from jalapenos is in the seeds and membranes. So, if you’d like more heat, you can add some seeds or leave some of the membranes on your jalapeno. You can also add more than one jalapeno if you’d like. You could even add a hotter type of pepper to your casserole. The next way you adjust the heat level in your casserole is by using your preference of mild, medium, or hot salsa. Last, you can increase the amount of chili powder in your casserole or even add a couple of dashes of your favorite hot sauce if you’d like even more heat in your dish!
Let’s talk about our sauce!
To make the creamy sauce for our casserole, we combine salsa, sour cream, and cottage cheese. I check labels to make sure I’m getting as low carb count as possible in my salsa, sour cream, and cottage cheese. You’ll also want salsa which contains no added sugar. I used a red salsa, but you could use a tomatillo based salsa if you’d prefer. We then add some lime juice which gives a nice fresh burst of flavor to our dish. I love using fresh lime juice, but you can use bottled lime juice as well. For seasoning, we combine chili powder, cumin, smoked paprika, salt, and pepper. These seasonings combine to give our sauce amazing flavor and just a hint of smokiness from the paprika.
Is this keto Mexican chicken Florentine casserole difficult to make?
This is an easy recipe to make, but there are a few things you can do to ensure yours comes out perfectly. First, start with spraying your baking dish with oil. I used avocado oil spray for mine. Next, based on your preference, you can use diced or shredded chicken for this casserole. You can also use any good melting cheese in place of the Monterey jack cheese if you’d prefer. Some great options include Cheddar, colby, gouda, gruyere, mozzarella, or Swiss cheese. When adding your spinach, just add a handful or two, toss it in and stir until it starts to cook down and wilt. Repeat this until all the spinach is added. You can omit the xanthan gum, just know your casserole sauce won’t be quite as thick. Last, for the best results, you’ll want to let your casserole set for a few minutes before serving.
Need some more delicious keto casserole recipes? Here are a few I think you’ll enjoy!
Ground Beef Keto Mexican Casserole
Keto Creamy Ham and Vegetable Casserole
Keto Deconstructed Stuffed Mushroom Casserole
Low Carb Bacon Cheeseburger Casserole
Helpful Hints:
*You can use any good melting cheese, in place of the Monterey jack cheese, if you’d prefer.
*You can omit the xanthan gum. Just know your sauce may not be as thick.
Main Kitchen Equipment and Utensils:
- 13×9 inch baking dish
- Large skillet
- Medium mixing bowl
Splash of Encouragement:
***But without faith it is impossible to please Him, for he who comes to God must believe that He is, and that He is a rewarder of those who diligently seek Him. Hebrews 11:6***
Keto Mexican Chicken Florentine Casserole
When you need some awesome comfort food, this keto Mexican chicken Florentine casserole will satisfy! It is rich, creamy, cheesy, and amazingly delicious!
Ingredients
- Avocado oil spray
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup diced red pepper
- 2 tablespoons diced red onion
- 1 jalapeno, seeded, membranes removed, diced
- 2 garlic cloves, minced
- 1 cup salsa
- 1 cup sour cream
- ½ cup cottage cheese
- Juice of 1 lime
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 cups cooked, cubed chicken
- 10 ounces fresh spinach, chopped
- 2½ cups shredded Monterey jack cheese, divided
- 1 teaspoon xanthan gum
Instructions
1. Pre-heat oven to 350 degrees. Spray a 13x9 inch baking dish with avocado oil spray. Set aside.
2. In a large skillet, over medium high heat, add butter and olive oil. Once butter is melted, add red pepper, red onion, and jalapeno. Saute for 4 minutes or until vegetables start to soften. Add garlic during last minute of cooking.
3. In a medium bowl, add salsa, sour cream, cottage cheese, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine ingredients. Add to skillet and stir to combine.
4. Add chicken to skillet. Stir to combine and simmer, over medium high heat for 5 minutes.
5. Add spinach in batches, allowing it to wilt down with each addition.
6. Add 1½ cups of shredded cheese. Simmer for 1-2 minutes or until cheese is melted.
7. Sprinkle xanthan gum over mixture. Stir to combine and simmer for 2 additional minutes.
8. Pour mixture into prepared baking dish. Sprinkle remaining cup of cheese evenly over casserole.
9. Bake for 30-35 minutes, or until heated through and top is nicely browned.
10. Let set for 5-10 minutes before serving.
Nutrition Information:
Yield: 8 Servings Serving Size: 1Amount Per Serving: Calories: 362Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 663mgCarbohydrates: 5.5gNet Carbohydrates: 3gFiber: 2.5gSugar: 2gProtein: 27g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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