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
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
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)
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
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
Step 1: Preheat Oven
- Preheat oven to 190°C (375°F).
- Lightly grease a 9×13 inch baking dish.
Step 2: Cook the Vegetables
- Heat olive oil in a skillet over medium heat.
- Add onion and cook for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds.
- Add bell peppers.
- Cook for 3–4 minutes until slightly tender.
Step 3: Add Cauliflower Rice (Optional)
- Add cauliflower rice to the skillet.
- Cook for 4–5 minutes until slightly softened.
- Remove from heat.
This helps keep the casserole low-carb while adding texture.
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.
Step 5: Make the Creamy Cheese Sauce
In a saucepan over low heat:
- Add cream cheese and sour cream.
- Stir until smooth and melted.
- Add heavy cream.
- Stir until creamy and warm.
- Add cheddar and mozzarella.
- Stir until melted and thick.
You should have a smooth, rich cheese sauce.
Step 6: Combine Everything
- Pour cheese sauce into the chicken mixture.
- Stir until fully combined.
The mixture should be thick, creamy, and well-coated.
Step 7: Assemble the Casserole
- Transfer mixture into prepared baking dish.
- Spread evenly.
- Top with extra shredded cheddar cheese.
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
Step 9: Rest Before Serving
Let the casserole sit for 10 minutes before serving.
This helps it set and makes slicing easier.
Step 10: Add Toppings
Top with:
- Fresh cilantro
- Green onions
- Avocado chunks
- Jalapeños
- Extra salsa or hot sauce
Serving Suggestions (Low-Carb)
- Cauliflower rice
- Lettuce wraps
- Sautéed zucchini
- Cabbage slaw
- Keto tortillas
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
