Just because you’re cutting carbs, doesn’t mean you have to cut flavor! If you need low carb recipes for dinner then you must try this low carb Mexican Chicken Casserole! This easy low carb casserole is packed with vegetables including kale and cauliflower rice, so you can feel good about eating it!
We eat a lot of chicken in our house, mainly because it’s cheap and healthier than fatty red meat. And since we eat it so frequently, we’re always trying to dream up new ways to use plain old boneless, skinless chicken breasts.
When it comes to chicken, I would much rather eat it in a delicious low carb casserole rather than just a grilled chicken breast, even though my hubby does make the absolute BEST grilled chicken.
Something about the work required to actually cut a whole piece of meat before you eat it… I’d rather just take a forkful of flavorful low carb casserole and skip the knife all together. Does that make me seem super lazy?! Heck, I’m worn out after 36 loads of laundry a day. I know you fellow overworked Mommas can relate!
Plus, what’s easier than dumping a bunch of ingredients into a Pyrex dish and popping it in the oven?
And, I love that you can pile a TON of veggies into a low carb casserole, especially cauliflower rice.
And, let me tell you, this Low Carb Mexican Chicken Casserole has a TON of veggies, so you can feel good about eating it. See what I mean? This bite is loaded with kale and cauliflower rice:
Plus, it’s so flavorful that your husband will be asking for seconds, whether he likes kale or not.
Doesn’t this low carb Mexican chicken casserole just look yummy?!
Here’s a look at the ingredients before they get mixed together:
Don’t let the ingredients picture fool you… That’s frozen, bagged cauliflower rice in the mix, though it looks like white rice.
By the way, if you haven’t used cauliflower rice as a rice substitute in your low carb casserole recipes, then you’re missing out!
We LOVE cauliflower rice so much that we seriously stock up when it to goes on sale for BOGO at Publix. I’m talking 15 bags a time. Yup, that may be excessive, but it’s a veggie! It’s better than stocking your freezer with 15 pints of Haagen-Dazs, right?!
Want to make this yummy Low Carb Mexican Chicken Casserole for yourself? (Trust me… you do!)…
Here’s the recipe:
Low Carb Mexican Chicken Casserole Recipe:
Low Carb Mexican Chicken Casserole
This Low Carb Mexican Casserole is loaded with flavor and healthy vegetables. Make this easy Low Carb Mexican Casserole when you're craving Mexican flavors and need a quick and easy dinner idea. Store leftovers in the refrigerator and reheat for a quick, yummy low carb lunch.
Ingredients
- 2 medium poblano peppers
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts, cooked and shredded
- 10 ounce bag frozen cauliflower rice, steamed and drained
- 10 ounce bag frozen chopped kale, steamed and drained
- 4 ounce can diced green chiles
- 1 tbsp taco seasoning
- 1 tbsp minced garlic
- 1/4 cup sour cream
- 3 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 tbsp diced jalapeno
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup red enchilada sauce
- 1/3 cup taco sauce
- 1/4 cup chopped cilantro, plus more for garnish (optional)
Instructions
- Preheat oven to 400 degrees F.
- Split poblano peppers in half and de-seed. Cut into thin strips, about 1/4 inch wide.
- Sautee poblano pepper strips in a skillet with 1 tbsp olive oil over medium heat until almost tender. Remove from heat.
- In a large bowl, add shredded chicken, kale, cauliflower, green chiles, taco seasoning, garlic, sour cream, cream cheese, 1 CUP of shredded cheddar, diced jalapenos, and salt and pepper. Mix until combined.
- Fold poblano pepper strips into chicken mixture.
- Spread mixture into a 9 inch x 9 inch Pyrex, or similar baking dish.
- In a separate bowl, mix together enchilada sauce and taco sauce. Pour over casserole.
- Combine remaining 1 CUP of shredded cheddar and chopped cilantro. Sprinkle on top of casserole.
- Bake at 400 degrees F for approximately 20-25 minutes or until cheese is fully melted and casserole starts to bubble.
- Remove from oven and allow to sit for about 10 minutes before serving.
- Serve with sour cream, avocado, salsa or your favorite Mexican toppings.
Notes
- If you cannot find frozen chopped kale, you can substitute frozen chopped spinach or sautee about 1/2 a bunch of fresh kale (de-stemmed and chopped) until tender.
- Be sure to steam and drain frozen cauliflower rice and chopped kale/spinach before adding to casserole mixture.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 449Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 1330mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 30g
If you love this Low Carb Mexican Chicken Casserole recipe, then check out some of my other flavorful low carb recipes:
- Low Carb Chicken Broccoli Casserole with Cauliflower Rice
- Delicious and Easy Low Carb Breakfast Pizzas
- Healthy Asian Ground Turkey Lettuce Wraps
Comments & Reviews
I tried this sauce on turkey meatballs last night and served them to my very picky children and their even pickier cousins. What a HUGE hit! I cannot thank you enough – you’ve added a new staple to their diets …
That’s awesome! My kids are picky too, so I will have to try this with turkey meatballs for them as well… Thanks for the comment! 🙂
Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.
Hi Joseph! Your chicken should be cooked to 165 degrees internal temp… and it’s important to note that this recipe calls for cooked shredded chicken breasts, so your chicken should be fully cooked before adding it into the casserole. You can also use a store-bought rotisserie chicken and shred the breasts to make it even easier. 🙂
I made this the other day and it was wonderful! My family loved it! Since then, my husband has learned he is allergic to tomatoes. I wondered if you might have any suggestions for a good substitute? I’m thinking of maybe adding some beef or veggie broth for the liquid, and maybe some black beans for substance? Just wondering if I should add some extra seasonings too, and/or if there are some other things you might recommend. Thank you.
Valuable information. Fortunate me I discovered your website by chance, and I’m shocked why this twist of fate did not took place earlier! I bookmarked it.
thabks for sharing this tip! It’s going to be my first time to bake spaghetti squash and I’m lucky to have read your post I’m so excited that I won’t fail because your tips are easy and perfect!
I think other site proprietors should take this website as an model, very clean and great user genial style and design, let alone the content. You’re an expert in this topic!
This is a great tip! I am writing 31 days of creative homemaking and I have a slow cooker tips post coming up! Will definitely link over to this post! Gotta love that slow cooker…such a miracle worker!
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.
That’s a great point Rubi!
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
I microwave my spaghetti squash. Poke it all over with a fork, cook 8 minutes. Then turn over and cook 8 more minutes. Viola! Thanks for the recipe, I’m going to try it tonight.
Spaghetti squash is one of my fave low carb replacements! Great tip! And hope you enjoy the Mexican casserole. 🙂