Calling all Mexican food fans, this low carb Mexican casserole is the dish you’ve been waiting for! Sure to curb all your cheesy, zesty cravings without hardly any carbs…
As far as low carb casseroles are concerned, this is one of our family (and fan!) favorites.
Best news is? When you serve this low carb chicken casserole for dinner, you don’t have to worry about multiple courses and sides — everything is baked together into one easy to serve (and eat!) dish.
PLUS! This dish’s leftovers make for the perfect low carb dinners all week longgg!
Let’s do this…
What I Love About This Low Carb Mexican Casserole Recipe
I love that this low carb Mexican casserole recipe is ready in under an hour, making it doable on a busy weeknight. And:
- Creamy cheesy deliciousness
- REALLY easy to make
- 4 net carbs/serving
- Versatile!
How to Make Low Carb Mexican Casserole, Step-by-Step Photos
Truly, one of the easiest casserole recipes out there! Here’s how to throw this one together:
- Saute bell pepper and onion.
- Add spices and toast.
- Add sour cream, salsa, and cooked chicken and stir to combine.
- Pour heavy cream evenly over the top.
- Sprinkle with cheese.
- Bake in an oven preheated to 350 F for 30 minutes.
Important Ingredients Notes
Pretty standard ingredients in this keto chicken casserole, here are a few to point out:
- Chicken – I love using rotisserie chicken, but this dish is perfect to turn into a leftover chicken casserole, too. Be sure to shred the chicken into bite-sized pieces.
- Salsa – Check your label. Salsas vary in carb counts, some even contain added sugar. To keep your carbs the same as below, your product should have 1-2g carbs/2 Tablespoons.
- Spices – toasting them coaxes out their flavor, don’t skip this step!
Storing Tips
Storing your low carb Mexican casserole recipe is simple — just use saran wrap or foil to store leftovers in the casserole dish and slide it into the fridge.
Can You Freeze This?
Yes, you sure can. This low carb Mexican casserole recipe can go right into the freezer after it cools, for ready-made low carb meals!
I like to slice this recipe up, and place each slice in a labeled ziplock — that way you’ll have pre-portioned freezer meals at your fingertips!
Serving Recommendations
Looking for a taco casserole with tortillas? I’ve got one better… Serve this dish with my famous low carb tortillas!
That way, you can spoon the casserole inside and roll it on up, YUM! You can also serve this with a side of low carb rice such as Miracle rice, cauliflower, or broccoli.
Recipe Variations
Want to switch things up to accommodate your taste? Here are a few ideas:
- Use a different kind of meat, instead of chicken, like ground beef, turkey, or pulled pork. I wouldn’t turn this into a low carb tuna casserole, but any other cooked meat should be delicious.
- Use ground chicken. Want to turn up the taco vibe? Saute some ground chicken and use that instead of shredded for a ground chicken casserole
- Add more veggies. Casseroles are an awesome way to sneak them in — just add in your faves (be sure to saute first to release their liquid). Take some notes from my low carb squash casserole
- Turn this into a breakfast casserole. Literally, just add whisked eggs for a Mexican inspired low carb breakfast casserole! You can also toss some leftovers into your next breakfast scramble, yum!
More Low Carb Casserole Recipes
Do you loveee how easy and convenient casseroles are?! ME TO! Here are a few more to add to your wheelhouse:
- Low Carb Green Bean Casserole
- Zucchini Lasagna
- Cauliflower Rice Casserole
- Loaded Cauliflower Casserole
- Zucchini Enchiladas
Low Carb Mexican Casserole
Print Recipe Pin RecipeIngredients
- 1 Lb Chicken Breast cooked + shredded into bite sized pieces
- 2 Tablespoons Olive Oil
- 1 Red Bell Pepper chopped
- 1 Red Onion chopped
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Pepper
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 2 Teaspoons Dried Oregano
- 1/2 Cup Sour Cream
- 1 Cup Salsa spicy or mild depending on preference
- 1/4 Cup Heavy Cream
- 1 Cup Pepper Jack Cheese shredded
- Fresh Cilantro to garnish
Instructions
- Preheat oven to 350 F.
- Heat olive oil (2 tablespoons) over medium heat in a large pan (I like to use a 9" oven-safe skillet so I use only one pan for the entire recipe!). Once shimmering, add red bell pepper (1 chopped), red onion (1 chopped), salt (2 teaspoons), and pepper (1 teaspoon). Saute until softened.
- Add the chili powder (1 tablespoon), cumin (1 tablespoon), and dried oregano (2 teaspoons), and toast until fragrant - about 2 minutes.
- Remove pan from heat, and add sour cream (1/2 cup), salsa (1 cup), and 1 Lb cooked/shredded chicken breast (1 Lb). Stir to combine.
- If you aren't using an oven-safe pan, transfer ingredients to an 8x8 casserole dish.
- Pour heavy cream (1/4 cup) evenly over the top and sprinkle with shredded cheese (1 cup).
- Bake in preheated oven for 30 minutes, or until casserole is warmed all the way through and the cheese has lightly browned. Top with cilantro and enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Nutritional information below is based on 1 slice if you cute the casserole into 10 slices.
This looks soooo good! And you totally read my mind with the jalapeños, I think that would make this recipe a lot better for sure
Made it with ground beef. It was great!
Made this for dinner & turned out great! Will definitely be making this again.
Sounds great Christine! 🙂 I’m so glad so enjoyed! 🙂
Loved it. Came together fast and family of 6 eat it up! Used queso fresco cheese instead of mozz, worked just as well!
Great Idea with the cheese Michelle! 🙂 I’m so happy to hear you guys loved it 🙂 Thank you so much!
The recipe says it serves 10. What is the serving size?
Hi Mindy! A serving size is 1 slice, if you cut the finished casserole into 10 slices. Hope you enjoy! 🙂
Made this last night and doubled the recipe, turned out pretty amazing however I would recommend some sort of crunch into the recipe like corn tortillas or even crushed tortilla chips on top! It didn’t have very much texture which was the only downside:) other than that, great flavor and fun to make!
Thanks for the tip Ashlyn! And so happy you enjoyed 🙂
Can you use milk instead of heavy cream? Sounds so good!!
Hi Tammy! Yes, But It will be less creamy if you use milk, but still tasty! Enjoy! 🙂
I don’t see where to comment in your keto fluffy bread recipe and no other way to contact you (your contact page returns error and email link has no “to” info). Your recipes recommend NOW brand psyllium husk powder, but the links take me to “whole psyllium husks”. Can you please verify which is correct? Thanks!
Hi Patty! Great question, that is the same product I use, which isn’t as finely grained as the “powdered” psyllium husk. But I absolutely love it when making my breads! Hope you enjoy as well 🙂
our family loves this recipe too. i like to ad a small can of old el paso chopped green chilies for extra flavour!
Hello Dee Dee!Happy to hear your family enjoys this recipe <3 Great Idea with the old el paso.Will definitely try that out. Thanks for sharing! 🙂
10 servings from 1 pound of chicken in an 8×8 dish seems like very small portions. Is the serving so small in order to keep the carbs low or is this actually filling with less than 2 oz of chicken each serving? I may give it a shot and serve it with 6 servings and a little more chicken or even chorizo. I do like the concept of the recipe… thanks for sharing!
Hi Christine! With all the cream, cheese and veggies, this dish makes a lot of food, so we cut it into that many servings. You can absolutely add more chicken (it won’t affect the carb count), I would suggest adding a bit more of your spice mix as well. Hope you enjoy!
This was amazing! I left out the bell pepper as I didn’t have any on hand, but it was amazing even without it. I added some garlic powder and minced garlic, but those are the only changes I made. I highly recommend this recipe!
Right? I’m so happy you enjoyed Breanna ?
I made this for supper tonight. I do the whole thing in the skillet, as I love one pot meals. My carb eating husband loved it. In fact this is the second time I have made this recipe. Thanks for sharing these recipes. It has helped “spice” up our meals.
WoW! I’m so glad you enjoyed it as much as i do. Thanks Rita ❤️
I made this tonight. I used left over keto fajita chicken and veggies plus homemade salsa. So good that my super picky eater had 2 servings herself.
Yahoo! So happy you guys enjoyed ❤️
I made this and it was delicious but I’m confused on how you think it makes a lot of food. It made 3 cups total. With four people, not a lot of food and pretty high carbs for a small serving. My husband ate it in a taco shell so it was perfect for him. But for me who gets no shell the serving size was so tiny. And 8 carbs. 🙁
Hi Stacy, happy you enjoyed this recipe! If you want to cut the carbs, even more, you can use less salsa (it adds 1.7g carbs/serving). You can also try using less onion. Hope this helps!
Very tasty when I added the green chilies….yummy.
When I try to find the recipe on Fitness Pal, it does not come up. If you can make that easier, I and others would appreciate it. Thanks.
Hi Kimberly? great idea with green chilies! It has 2g Net Carbs per 30g serving. Hope this helps ❤️
Found the recipe to be a bit salty and would
be better with twice as much chicken or whatever meat you choose. Doubled recipe because once it was mixed up it didn’t look like enough to feed 3 or 4 people, it wouldn’t have been so glad I doubled it. Overall good recipe just needs some tweaks to our liking.
Hi Chris! Happy you enjoyed, thanks for sharing your tweaks!
Very yummy and oh so easy especially if you use a rotisserie chicken and have a kitchenaid mixer to shred it:) My chicken yielded 4 cups of very shredded chicken. I used a 10in cast iron skillet stove to oven. We got 7-8 filling servings. One person is doing weight watchers and estimated it’s 6points on the green plan. I used Greek yogurt for sour cream and enchilada sauce for salsa per your suggestions. Everyone loved it! College son wants me to freeze individual servings for quick healthy meals. So THANK YOU for this win!
Sounds great Lori! Thanks for sharing your tweaks!I’m so glad you enjoyed it! ?
This was a delicious, quick dinner! Used all the seasonings but in the amount we like. Rice and cauliflower rice (me) and a great salad rounded out a wonderful meal. Thank you!
YAY! So happy you enjoyed it Sherri! 🙂
Hi. I made this last night for dinner [3 Oct 20], and while it was absolutely delicious! However, even though I followed the directions to a tee, it came out quite runny. It was nothing like the picture of the final product.
Any idea how this could have happened?
Thank you…..
Hi Bill! So sorry to hear the texture was off! My guess is the veggies could have cooked a little longer (and released liquid as they baked in the casserole dish), or, you used a more watery salsa than I did? You could try using a pico, and draining the liquid before adding salsa into the mix.
Hope that helps! And that it works out better next time. I’m happy to continue troubleshooting with you if you like!
So good! my husband loves it as well 🙂 Thanks for the great recipe!
Hey Cara! I’m so glad you loved it as much as i do! 🙂
I made them last night..and they all love them??
Hello Yna! So happy you enjoyed it!:)