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