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.
Servings 8
Calories 184kcal
Ingredients
- 6 cups cooked cauliflower rice (670 g)
- 2 cups finely shredded Mexican Blend Cheese
- 1 large egg
- 4 oz diced green chiles
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 2 cups shredded cooked chicken or turkey
- 1 ¼ cups keto enchilada sauce
Optional Toppings:
- extra enchilada sauce
- sour cream
- diced tomateos
- diced avocado
- fresh cinaltro
Instructions
Preparation:
- 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.
Method:
- In large bowl, combine cauliflower rice, ¾ 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 ¼ 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.
Serves 8 people at 6 NET CARBS per serving.
Notes
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.
Nutrition
Calories: 184kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Sodium: 510mg | Fiber: 2g