I make this creamy, zesty casserole when I want a high-protein, low-carb bake that comes together fast. The cottage cheese melts into a tangy sauce, the green chilis and salsa add gentle heat, and the Colby Jack on top turns bubbly and golden in the oven.
Why You’ll Love This Recipe
I keep this one on repeat because it’s:
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weeknight-easy with simple pantry ingredients
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packed with protein and low in carbs
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flexible enough for spice tweaks and veggie add-ins
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great for meal prep and reheats like a dream
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guaranteed to please thanks to that cheesy, bubbling top
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 cups cooked, shredded chicken breasts
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3 tablespoons taco seasoning
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3/4 cup chunky chili Verde salsa
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1 (4 oz) can mild green chilis, drained
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2 cups cottage cheese (I drain it if it’s runny)
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5 oz sliced or shredded Colby Jack cheese
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Optional garnish: chopped green onions and sour cream
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish (about 9×13 inches).
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In a medium bowl, I whisk together the taco seasoning, chili Verde salsa, green chilis, and cottage cheese. I fold in the shredded chicken until everything is evenly coated.
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I spread the mixture into the prepared dish and top with the Colby Jack cheese.
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I bake for about 20 minutes, until the cheese is melted, bubbling, and lightly golden at the edges.
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I rest the casserole for 5 minutes so it sets slightly, then I garnish with green onions and serve with sour cream on the side.
Servings and timing
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Servings: 8
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Prep time: 7 minutes
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Cook time: 20 minutes
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Total time: 27 minutes
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Per serving (approx.): 399 calories; 6 g total carbs; 5 g net carbs; 20 g fat; 44 g protein
Variations
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Spicier kick: I swap part of the mild green chilis for hot diced chilis or use a spicier verde salsa.
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Extra veggie: I fold in 1–2 cups riced cauliflower or sautéed bell peppers and onions before baking.
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Cheesier pull: I mix half Monterey Jack or pepper jack into the topping for extra melt and heat.
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Creamier sauce: I blend the cottage cheese with the salsa before mixing for an ultra-smooth base.
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Enchilada twist: I spoon the filling into low-carb tortillas, roll, arrange in a dish, top with extra salsa verde and cheese, and bake until bubbly.
storage/reheating
I refrigerate leftovers in an airtight container for up to 4 days. I reheat portions in a 300°F (150°C) oven or air fryer for 8–10 minutes until hot and the cheese re-melts, or I microwave gently in 30-second bursts. For longer storage, I cool the casserole, wrap it well, and freeze for up to 2 months; I thaw overnight in the fridge and reheat as above.
FAQs
Can I use rotisserie chicken?
I can. I shred a plain rotisserie chicken and use it in place of the cooked chicken breasts to save time and add extra flavor.
How do I keep the casserole from getting watery?
I fully drain the cottage cheese and canned chilis, and I avoid extra-watery salsas. Resting the casserole for a few minutes after baking also helps it set.
Can I make this ahead?
I assemble the casserole, cover, and refrigerate up to 24 hours. When I’m ready, I bake it uncovered, adding a few extra minutes if it’s cold from the fridge.
What taco seasoning works best?
I use my favorite low-carb taco seasoning. If salt is high in the blend, I taste the mixture before baking and adjust only if needed.
Can I swap the cheese?
I can substitute mozzarella for a milder stretch, cheddar for a sharper bite, or pepper jack for more heat. I keep the total amount around 5 ounces for best melt.
Conclusion
I love this cottage cheese green chili chicken casserole for its bold flavor and effortless prep. With a creamy base, mild heat, and a golden cheese blanket, I can have a satisfying dinner on the table in under 30 minutes—and the leftovers make lunch a breeze.
Print
Cottage Cheese Green Chili Chicken Casserole
- Total Time: 27 minutes
- Yield: 8 servings
Description
This cottage cheese green chili chicken casserole is a creamy, zesty, high-protein, low-carb dish with a bubbling, cheesy top. It’s easy to prep, full of bold flavor, and perfect for meal prep or a cozy weeknight dinner.
Ingredients
6 cups cooked, shredded chicken breasts
3 tablespoons taco seasoning
3/4 cup chunky chili Verde salsa
1 (4 oz) can mild green chilis, drained
2 cups cottage cheese (drained if runny)
5 oz sliced or shredded Colby Jack cheese
Optional: chopped green onions and sour cream for garnish
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a medium bowl, whisk together taco seasoning, salsa, green chilis, and cottage cheese.
Fold in shredded chicken until well coated with the mixture.
Spread the mixture evenly into the prepared baking dish and top with Colby Jack cheese.
Bake for 20 minutes, until cheese is melted and bubbly with golden edges.
Let rest for 5 minutes before garnishing with green onions and serving with sour cream.
Notes
- Use hot green chilis or spicier salsa for more heat.
- Add sautéed bell peppers, onions, or riced cauliflower for extra veggies.
- Blend cottage cheese and salsa for a smoother sauce.
- Use Monterey Jack or pepper jack for extra melt and spice.
- Turn it into enchiladas by rolling the mixture into low-carb tortillas and topping with salsa and cheese before baking.
- Store leftovers up to 4 days in the fridge or 2 months in the freezer.
- Reheat in the oven, air fryer, or microwave as needed.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 399
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 125mg
