This low-carb chicken taco casserole is cheesy, creamy, and full of bold Tex-Mex flavor without the carbs. It’s made with shredded chicken, salsa, spices, and a rich cheese sauce, then baked until bubbly and golden.

Yield: 6–8 servings
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: ~50 minutes

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Ingredients

Main Base

• 3 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup bell peppers, diced (red, green, or mixed)
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes (drained) OR low-carb salsa
• 1 cup cauliflower rice (optional but recommended for volume)
• 1 tbsp olive oil

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Taco Seasoning

• 1½ tsp chili powder
• 1 tsp ground cumin
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional for heat)

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Creamy Cheese Sauce

• 4 oz (115 g) cream cheese, softened
• ½ cup sour cream
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese

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Toppings (Optional but recommended)

• ½ cup shredded cheddar cheese (for top layer)
• 2 tbsp chopped fresh cilantro
• 2 tbsp sliced green onions
• 1 avocado, diced
• Jalapeño slices
• Sugar-free salsa or hot sauce

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Step 1: Preheat Oven

1. Preheat oven to 190°C (375°F).
2. Lightly grease a 9×13 inch baking dish.

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Step 2: Cook the Vegetables

1. Heat olive oil in a skillet over medium heat.
2. Add onion and cook for 3–4 minutes until soft.
3. Add garlic and cook for 30 seconds.
4. Add bell peppers.
5. Cook for 3–4 minutes until slightly tender.

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Step 3: Add Cauliflower Rice (Optional)

1. Add cauliflower rice to the skillet.
2. Cook for 4–5 minutes until slightly softened.
3. Remove from heat.

This helps keep the casserole low-carb while adding texture.

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Step 4: Season the Chicken Mixture

In a large bowl combine:

• Shredded chicken
• Cooked vegetable mixture
• Diced tomatoes or salsa
• Taco seasoning

Mix well until evenly coated.

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Step 5: Make the Creamy Cheese Sauce

In a saucepan over low heat:

1. Add cream cheese and sour cream.
2. Stir until smooth and melted.
3. Add heavy cream.
4. Stir until creamy and warm.
5. Add cheddar and mozzarella.
6. Stir until melted and thick.

You should have a smooth, rich cheese sauce.

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Step 6: Combine Everything

1. Pour cheese sauce into the chicken mixture.
2. Stir until fully combined.

The mixture should be thick, creamy, and well-coated.

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Step 7: Assemble the Casserole

1. Transfer mixture into prepared baking dish.
2. Spread evenly.
3. Top with extra shredded cheddar cheese.

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Step 8: Bake

Bake at 190°C (375°F) for 25–30 minutes.

It’s done when:

• Cheese is melted and bubbly
• Edges are lightly golden
• Casserole is heated through

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Step 9: Rest Before Serving

Let the casserole sit for 10 minutes before serving.

This helps it set and makes slicing easier.

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Step 10: Add Toppings

Top with:

• Fresh cilantro
• Green onions
• Avocado chunks
• Jalapeños
• Extra salsa or hot sauce

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Serving Suggestions (Low-Carb)

• Cauliflower rice
• Lettuce wraps
• Sautéed zucchini
• Cabbage slaw
• Keto tortillas

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Storage

Refrigerator

• Store in airtight container for up to 4 days

Freezer

• Freeze for up to 2 months

Reheating

• Oven: 180°C (350°F) for 10–15 minutes
• Microwave: 1–2 minutes per portion