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.
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.
This is one of my favorite low carb casseroles because it is simple to make, has a ton of flavor, and takes less than 30 minutes to get on the table. All you need is a deep skillet and a baking dish so clean up is easy.
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!
Ingredient Notes & Substitutions
This low-carb Mexican chicken casserole is incredibly versatile and the base of the recipe can be used for a variety of Mexican dishes. You can use the chicken mixture wrapped in a low carb tortilla to make chicken enchiladas or make tacos with cheese taco shells.
You can add even more flavor by topping this dish with fresh cilantro or green onions or making it more of a creamy dish by mixing in cream cheese. Top with plain Greek yogurt instead of sour cream for the same great flavor but with less calories and more protein. Just make sure you calculate the macros as Greek yogurt does have some extra carbs.
I used a rotisserie chicken to make this a super fast meal, but you can easily use grilled or pressure cooker chicken breast.
This is a great new recipe to keep you on track with your low carb diet. You can pair it with a simple salad for an easy weeknight meal.
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!
Storage & Reheating Tips
This casserole stays fresh in the refrigerator for up to five days sealed in an air-tight container. It is a great recipe to portion out in meal prep containers for a quick reheat in the microwave. Simply cover the container with a damp paper towel and heat for 30-second intervals until the desired temperature.
This casserole freezes easily and is best reheated in the oven from frozen.
Related Article: Low Carb Blue Cheese and Bacon Stuffed Bell Peppers
Macros & Nutritional Information
I put this recipe into my favorite macro calculator and it came up with the following measurements:
Each serving of Low Carb Mexican Chicken Casserole has 239 calories, 16 grams of fat, 6 grams total carbs, 5 grams net carbs, 1 gram fiber, and 18 grams of protein.
Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
Low Carb Mexican Chicken Casserole Recipe
Ingredients:
- 1 large Fresh From Florida Bell Pepper, diced
- 1 bag fresh riced cauliflower
- 2 tablespoon olive oil
- 1 can Rotel tomatoes
- 1 cup chicken broth
- 2 tablespoon cumin
- ¾ tablespoon chili powder
- ½ tablespoon garlic powder
- 1 rotisserie chicken - shredded
- 2 cups shredded cheddar cheese
- Optional: sour cream, jalapeños, guacamole, etc
Step By Step Instructions
In a large skillet, heat olive oil over medium heat 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 casseroles 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, green chiles, black olives, 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 tablespoon olive oil
- 1 can Rotel tomatoes
- 1 cup chicken broth
- 2 tablespoon cumin
- ¾ tablespoon chili powder
- ½ tablespoon 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:
8Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 664mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 1gProtein: 18g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
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.
Karen W. says
I made this casserole for the first time tonight. Delicious ????! I topped my serving with sour cream. Tasted great. My husband and teenage son loved it, too. Thanks for sharing.