A serving of Mexican chicken casserole with sour cream, avocado, tomato and cilantro on a plate with a fork.

Low Carb Mexican Chicken Casserole Recipe

This easy keto low carb Mexican chicken casserole is sure to please the whole family. And, it's a great way to repurpose leftover poultry and cauliflower rice.
Course Dinner
Cuisine Mexican
Keyword casserole, easy
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 184kcal


  • 6 cups cooked cauliflower rice (670 g)
  • 2 cups finely shredded Mexican Blend Cheese (My blend was Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheese)
  • 1 large egg
  • 4 oz diced green chiles
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 2 cups shredded cooked chicken or turkey
  • 1 1/4 cups enchilada sauce

Optional Toppings:



  • Prepare the enchilada sauce if it hasn't been made in advance. While it is reducing.....
    Preheat oven to 400°F and grease casserole pan (I used a 7.5x11-inch) with coconut oil or spray. Shred the chicken and have the remaining ingredients ready.


  • In large bowl, combine cauliflower rice, 3/4 cup of the shredded cheese, egg, green chiles, cumin and salt.
  • Press cauliflower rice mixture into the bottom of a casserole dish. Bake for 20-25 minutes or until edges have browned.
  • In medium bowl, combine the shredded meat and enchilada sauce. Spread over baked cauliflower rice mixture. Sprinkle remaining 1 1/4 cups shredded cheese on top.
  • Return pan to oven and bake for 5-10 minutes until the cheese has melted.
  • Cool slightly before serving. Top with optional toppings as desired. Serves 8.


Nutrition Facts
Low Carb Mexican Chicken Casserole Recipe
Amount Per Serving
Calories 184 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 510mg22%
Carbohydrates 8g3%
Fiber 2g8%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 184kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Sodium: 510mg | Fiber: 2g