Keto King Ranch Chicken
A Tex-Mex casserole made keto: layers of shredded chicken, a creamy green chile sauce, and melty cheddar over zucchini ribbons instead of tortillas. At 6.4g net carbs per serving and ready in 55 minutes, it's a hearty, comforting low-carb dinner.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto King Ranch Chicken delivers all the cozy Tex-Mex flavor of the classic casserole — shredded chicken, smoky green chiles, and melty cheddar — with zucchini ribbons standing in for the tortillas. It's a rich, satisfying dinner at just 6.4g net carbs per serving.
Ingredients
- 4 cups cooked shredded chicken (about 1.5 lbs)
- 3 medium zucchini, sliced lengthwise into thin ribbons
- 6 oz cream cheese, softened
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can diced tomatoes with green chiles (Ro-Tel), drained
- 2 cups shredded cheddar cheese, divided
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
Instructions
- 1
Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Lay the zucchini ribbons on paper towels, sprinkle lightly with salt, and let sit 10 minutes; then blot dry to remove excess moisture.
- 2
In a large skillet over medium heat, sauté the diced onion and garlic for 3-4 minutes until softened. Add the cream cheese, heavy cream, and chicken broth, whisking until smooth and melted, about 3 minutes.
- 3
Stir in the green chiles, drained Ro-Tel, chili powder, cumin, and salt. Fold in the shredded chicken and 1 cup of the cheddar until everything is coated in the creamy sauce. Remove from heat.
- 4
Layer half the zucchini ribbons across the bottom of the baking dish. Spread half the chicken mixture over the top, then repeat with the remaining zucchini and chicken mixture. Sprinkle the remaining 1 cup cheddar over the top.
- 5
Bake uncovered for 35-40 minutes, until bubbly and golden. Let rest 10 minutes before serving so the casserole sets and any moisture is reabsorbed.
Tips & notes
- Salting and blotting the zucchini is the key step — it keeps the casserole from turning watery in place of tortillas. Don't skip it.
- A store-bought rotisserie chicken makes this a true weeknight meal; just remove the skin and shred about 4 cups of meat.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven to keep the top from getting soggy. It freezes well for up to 2 months.
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Frequently asked questions
- How many carbs are in keto king ranch chicken?
- Each serving has 6.4g net carbs (8.6g total carbs minus 2.2g fiber), plus 472 calories, 36g protein, and 32g fat. This recipe makes 6 hearty servings, keeping it comfortably within ketogenic macros.
- What replaces the tortillas in keto king ranch chicken?
- Thin zucchini ribbons stand in for the corn tortillas. Salted, blotted, and layered between the chicken filling, they soak up the creamy sauce and give you that classic casserole structure without the carbs.
- Can I make keto king ranch chicken ahead of time?
- Yes. Assemble the casserole fully, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time since it starts cold, and bake until hot and bubbly throughout.
