Low Carb Mexican Casserole
This Low Carb Mexican Casserole is packed with flavor but also packed with vegetables so you dont have to worry about eating unhealthy.
- 2 cups shredded chicken
- 1 cup Chipotle salsa Can sub any salsa or taco sauce
- 2-3 cups cauliflower rice frozen
- 1 green pepper diced
- 1/2 cup tomatoes diced
- 1/2 red onion diced
- 1/2 cup black beans
- 1/2 cup of vegan cheese or fat free cheese
- 6-9 cauliflower tortillas
Cut the tortillas in half and cover the bottom of the baking dish.
Top with cauliflower rice and 1/2 cup salsa.
Create another layer with tortillas.
Add the peppers, tomatoes, onions, black beans and chicken.
Pour 1/2 cup salsa on top and then create a top layer with tortillas.
Cover with cheese.
Bake at 425 for 30-40 minutes until fully heated through. Cook covered with tin foil. Remove tin foil for the final 10 minutes.
If you want to prep this meal ahead of time you can dice up the vegetables in advance and store them in an air tight contrainer in the fridge for up to 3 days.
If you want to cut down on cook time you can dice up and sautee the vegetables ahead of time as well. Once suteed and fully cooked you can store in an air tight contrainer in the fridge for up to 3 days.
I use shredded chicken in this recipe that I’ve already cooked in the crock pot. If you want to make this the easy way you can grab a rotisserie chicken from the grocery store, shred it by hand when its warm (that is when its easier to shred), and add straight to the casserole.
For a spicier option you can add hot sauce to the casserole before baking so its mixed in and evenly distributed! You can also choose to top your casserole with hot sauce if only one person wants a spicy option!
The Low Carb Mexican Casserol gets crispy along the edges which is my favorite part! Sometimes I leave the casserole in to bake longer so the edges are crispier.
Serve this Low Carb Mexican Casserol directly out of the oven. Its best served warm.
This recipe uses chipotle salsa but you can use any salsa or taco sauce.