This post for my Low Carb Mexican Chicken Casserole was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own.
This easy and delicious Low Carb Mexican Chicken Casserole is ready in 30 minutes and will please even the pickiest of eaters! Tons of flavor while still being low in carbs makes this an easy Keto Casserole the whole family will love.
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This Low Carb Mexican Casserole is a recipe I adapted to be low carb inspired by one of my Mother in Law's best dishes! She makes a traditional Mexican Chicken Casserole often, and the whole family fights over every bite.
Wanting to lighten up the carbs I replaced a few basic ingredients and came up with this absolutely delicious casserole with a fraction of the carbs and still just as much flavor.
One of the keys to great flavor is using the freshest ingredients. I must admit, living in Florida I am a little spoiled with how fresh our produce is! I just look for the Fresh From Florida label when I shop to know I am getting the freshest and best quality possible.
Right now bell peppers are in season in Florida – aren't they gorgeous?! Fresh From Florida squash and sweet corn are also in season in Florida! I love living here!
When you buy fruits, vegetables, and seafood with the Fresh From Florida logo, you are not only getting the freshest local food, but you are directly helping a local Florida farmer.
You can find Fresh From Florida produce and seafood at local grocery stores, farmers markets, and even
I used these big beautiful Fresh From Florida Green Bell Peppers for this Easy Mexican Casserole! Instead of using rice I used cauliflower rice – and the flavors of the two came together just perfectly!
How To Pick The Perfect Bell Pepper
Depending on what bell pepper recipe you are creating, picking the best bell pepper for the job can make all of the difference!
Bell peppers with four “bumps” at the bottom are generally a bit sweeter – so good for snacking on raw. Bell peppers with three “bumps” are a little more savory, so I chose a three-bumper for this Low Carb Mexican Chicken Casserole!
Related Article: Low Carb Blue Cheese and Bacon Stuffed Bell Peppers
I also used a rotisserie chicken – which made this dish fast and delicious. From start to finish I had this meal on the table in 30 minutes and it was gobbled up just like my Mother in Law's original recipe! I all that a total win!
Low Carb Mexican Chicken Casserole
Ingredients:
- 1 large Fresh From Florida Bell Pepper, diced
- 1 bag fresh riced cauliflower
- 2 Tbsp olive oil
- 1 can Rotel tomatoes
- 1 cup chicken broth
- 2 Tbsp cumin
- 3/4 Tbsp chili powder
- 1/2 Tbsp garlic powder
- 1 rotisserie chicken – shredded
- 2 cups shredded cheese
- Optional: sour cream, jalapeños, guacamole, etc
How To Make Mexican Casserole
In a large skillet, heat olive oil and add in riced cauliflower and bell pepper. Cook until peppers begin to soften.
Add in ROTEL, seasonings and chicken broth and let cook down about 10 minutes, stirring often.
Add in shredded chicken and mix together well.
Put mixture into a deep baking dish and top with cheese!
Bake at 350* for 15-20 minutes or until cheese is bubbly.
Top with your favorite toppings – such as sour cream, jalapeños, guacamole, etc. Enjoy!
Low Carb Mexican Chicken Casserole
This easy and delicious Low Carb Mexican Chicken Casserole is ready in 30 minutes and will please even the pickiest of eaters!
Ingredients
- 1 large Fresh From Florida Bell Pepper, diced
- 1 bag fresh riced cauliflower
- 2 Tbsp olive oil
- 1 can Rotel tomatoes
- 1 cup chicken broth
- 2 Tbsp cumin
- 3/4 Tbsp chili powder
- 1/2 Tbsp garlic powder
- 1 rotisserie chicken – shredded
- 2 cups shredded cheese
Instructions
- In a large skillet, heat olive oil and add in riced cauliflower and bell pepper. Cook until peppers begin to soften.
- Add in ROTEL, seasonings and chicken broth and let cook down about 10 minutes, stirring often.
- Add in shredded chicken and mix together well.
- Put mixture into a deep baking dish and top with cheese!
- Bake at 350* for 15-20 minutes or until cheese is bubbly.
- Top with your favorite toppings – such as sour cream, jalapeños, guacamole, etc.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 239Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 64mgSodium 664mgCarbohydrates 6gFiber 1gSugar 1gProtein 18g
Elizabeth says
Made this tonight and it was a huge hit with everyone, including my 19 month old grandson! This is th first dish I’ve made using riced cauliflower, but certainly won’t be the last!!
Sherry Smothermon-Short says
Oh, man! This looks and sounds so good. I can’t wait to make it! I might try it with rice instead of riced cauliflower. I’m assuming that I’ll cook the rice first then add it.
Michelle says
That sounds so delicious. I love all those flavors together. And YES on the peppers. People always look at me like I’m crazy when I pick them up and count the bumps and the put them back down!
Kelly says
This looks like the perfect cozy meal to serve this weekend! And I love that it uses cauliflower!
Elda Stewart says
Delicious. I have someone that doesn’t like green pepper so instead of Rotel I used diced tomatoes and a can of green chiles. Will definitely make again! Takes care of my Mexican craving. I would also have a carb balance tortilla with it the next time.