Keto Mexican Chicken Florentine Casserole Recipe

When you’re craving comforting, flavorful food, this Keto Mexican Chicken Florentine Casserole delivers. It’s rich, creamy, cheesy, and packed with satisfying Mexican-inspired flavors.

We love this casserole for family dinners—it’s comforting, hearty, and easily adjusted for spice preference. Whether you prefer mild or bold heat, this recipe adapts well. Enjoy a warming dish that’s creamy, cheesy, and full of bright, savory notes.

• 

• 

How to adjust the heat

Adjusting the spice is easy. For a mild casserole, remove the seeds and membranes from jalapenos; most of their heat is concentrated there. Keep some membranes or add the seeds if you want more kick, or use extra jalapenos. Swap in a hotter pepper for more intensity. You can also choose a mild, medium, or hot salsa and increase the chili powder or add a few dashes of your favorite hot sauce to intensify heat.

About the sauce

The creamy sauce combines salsa, sour cream, and cottage cheese for body and tang. Choose low-carb, no-added-sugar salsa and check labels for lower carb counts on sour cream and cottage cheese. I used a red salsa, but a tomatillo-based (green) salsa also works well. A squeeze of fresh lime brightens the flavors—bottled lime juice is an acceptable substitute. Season with chili powder, cumin, smoked paprika, salt, and pepper to add warmth and a touch of smokiness.

Is it difficult to make?

This casserole is straightforward and family-friendly. Start by spraying a 13×9-inch baking dish with a neutral oil spray (avocado oil works well). Use diced or shredded cooked chicken based on your preference. Monterey Jack melts beautifully here, but you can substitute Cheddar, Colby, Gouda, Gruyère, mozzarella, or Swiss. Add spinach in batches, stirring each addition until it wilts before adding more. Xanthan gum helps thicken the sauce—omit it if desired, but expect a looser sauce. Let the casserole rest a few minutes after baking so it sets and slices cleanly.

More keto casserole ideas

Ground Beef Keto Mexican Casserole

Keto Creamy Ham and Vegetable Casserole

Keto Deconstructed Stuffed Mushroom Casserole

Low Carb Bacon Cheeseburger Casserole

Helpful hints

* Any good melting cheese can replace Monterey Jack if you prefer a different flavor profile.

* Xanthan gum is optional; skipping it will yield a slightly thinner sauce.

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

Yield:
8 Servings

Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Rich, creamy, and cheesy with Mexican-inspired seasonings—this casserole is a perfect weeknight or weekend comfort meal.

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 (optional)

Instructions

1. Preheat oven to 350°F (175°C). Spray a 13×9-inch baking dish with avocado oil spray and set aside.
2. In a large skillet over medium-high heat, melt butter with olive oil. Add diced red pepper, red onion, and jalapeno. Sauté about 4 minutes until vegetables begin to soften. Add garlic during the last minute.
3. In a medium bowl, whisk together salsa, sour cream, cottage cheese, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Pour this mixture into the skillet and stir to combine.
4. Add the cooked chicken to the skillet, stir, and simmer over medium-high heat for about 5 minutes to meld flavors.
5. Add the chopped spinach in batches, stirring each addition until it wilts before adding more.
6. Stir in 1½ cups of shredded cheese and simmer 1–2 minutes until melted.
7. Sprinkle xanthan gum over the mixture if using, stir, and simmer another 2 minutes to thicken slightly.
8. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 cup of cheese evenly over the top.
9. Bake 30–35 minutes, until thoroughly heated and the top is golden and bubbly.
10. Let the casserole rest 5–10 minutes before serving to set.

Nutrition Information:

Yield: 8 Servings
Serving Size: 1

Amount Per Serving:
Calories: 362Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 663mgCarbohydrates: 5.5gNet Carbohydrates: 3gFiber: 2.5gSugar: 2gProtein: 27g

Nutrition values are estimates provided as a courtesy. Actual values vary by ingredient brands and preparation. Net carbs are total carbs minus fiber.