This bold, Tex-Mex-inspired casserole features tender shredded chicken folded into a velvety base of cream cheese, sour cream, and mild green chiles. Infused with the sharp, spicy kick of pepper jack and fresh diced jalapeños, the dish is topped with a generous layer of cheddar that bakes into a bubbling, golden crust. It offers a high-protein, low-carb comfort meal with a rich, melting texture and a layered heat that balances creamy dairy with vibrant garden peppers.

About This Recipe

The filling is prepared by blending softened cream cheese and sour cream with aromatics like garlic and onion powder, creating a thick, stable sauce that binds the chicken and diced chiles. Fresh jalapeños are stirred into the mixture, providing a crisp texture and a bright, peppery heat that permeates the entire dish as it bakes. Because the recipe utilizes pre-cooked shredded chicken, the meat absorbs the surrounding dairy and spice, ensuring every bite remains succulent and flavorful.

The flavor profile is defined by the contrast between the tangy, cooling sour cream and the spicy, melt-in-your-mouth pepper jack cheese. Diced green chiles add an earthy, southwestern depth that complements the savory notes of the poultry without overpowering the more delicate flavors of the cream base. As the casserole bakes, the cheddar topping forms a savory seal that prevents the interior from drying out, resulting in a cohesive, spoonable consistency.

Typically served hot in deep portions, this casserole is a practical choice for efficient weeknight dinners or batch cooking. It is well suited for serving alongside cooling garnishes like avocado or fresh cilantro to balance the warmth of the peppers. The combination of its simple one-bowl assembly and its robust, cheesy profile makes it a reliable and satisfying option for those seeking a bold, low-carb twist on classic American comfort food.

Why You’ll Love This Recipe

One-bowl prep and minimal cleanup
Creamy, cheesy, spicy flavor without the carbs
Uses rotisserie or leftover chicken
Perfect for weekly meal prep
Customizable heat level
Family-friendly comfort food
Reheats well without drying out

What You’ll Need for This Spicy Pepper Jack Chicken Casserole

3 cups cooked shredded chicken
1 cup pepper jack cheese, shredded
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1 can (4 oz) diced green chiles
1 jalapeño, seeded and diced
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste

Step-by-Step Preparation

Preheat oven to 375°F.
In a large bowl, mix cream cheese, sour cream, green chiles, jalapeño, garlic powder, onion powder, salt, and pepper.
Stir in shredded chicken and pepper jack cheese until fully combined.
Transfer mixture to a greased baking dish.
Top with shredded cheddar cheese.
Bake 20–25 minutes, or until hot and bubbly.
Let rest 5 minutes before serving.

FAQ

Can I use chicken thighs instead?
Yes, they work perfectly and stay extra juicy.
Is this dish very spicy?
The heat is mild, but you can remove seeds or adjust jalapeños.
Can I make this dairy-free?
Not recommended; the sauce depends on cheese and cream.
Does it reheat well?
Yes, the sauce thickens slightly but reheats creamy.
Can I freeze it?
Freezing is possible, but dairy may separate slightly.
What sides go best with it?
Cauliflower rice or sautéed veggies keep it keto.

Variations & Substitutions

Swap cheddar for Monterey Jack
Add cooked bacon for extra richness
Use canned jalapeño slices for stronger heat
Add sautéed bell peppers for flavor without carbs
Use rotisserie chicken for fastest prep

Serving Suggestions

Serve over cauliflower rice
Pair with a simple green salad
Add sautéed zucchini on the side

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