Low Carb Chicken Taco Casserole
A satisfying low-carb meal with tender chicken, vibrant veggies, and mouthwatering taco flavors, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie or cooked chicken breast.
- 1 cup cauliflower rice Fresh or frozen, thawed.
- 1 can (15 oz) black beans, drained and rinsed Can substitute with extra vegetables if avoiding beans.
- 1 cup diced tomatoes with green chilies Such as Rotel, undrained.
- 1 cup shredded cheddar cheese, divided ¾ cup for topping, ¼ cup optional to mix in.
- ½ cup sour cream Can substitute with coconut yogurt for a dairy-free version.
- 1 tablespoon taco seasoning Store-bought or homemade.
- ½ cup green onions, chopped
- ¼ cup fresh cilantro, chopped
- to taste Salt and black pepper
- as needed Nonstick cooking spray or a little oil For greasing the baking dish.
Instructions
Preparation
- Gather and prepare all the ingredients. Shred the cooked chicken, chop the green onions and cilantro, and if using fresh cauliflower rice, process it into fine granules.
Combine Ingredients
- In a large mixing bowl, combine the shredded chicken, cauliflower rice, black beans, and diced tomatoes with green chilies. Stir well to ensure everything is evenly mixed.
Add Creaminess
- Mix in the sour cream and taco seasoning. If you desire extra cheesiness, fold in ¼ cup of the shredded cheddar cheese.
Season the Mixture
- Taste the combined mixture and season with salt and black pepper as preferred.
Transfer to Baking Dish
- Lightly grease your 9x13-inch baking dish with nonstick spray or oil. Pour in the chicken mixture, spreading it evenly.
Add Cheese Topping
- Sprinkle the remaining ¾ cup of shredded cheddar cheese over the top.
Add Fresh Touches
- Scatter the chopped green onions and half of the cilantro on top.
Bake the Casserole
- Preheat your oven to 350°F (175°C) and place the casserole in the oven. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Let it Rest
- Once baked, remove the casserole from the oven and let it rest for 5-10 minutes.
Garnish and Serve
- Before serving, garnish with the leftover cilantro. Scoop portions and enjoy!
Notes
For extra crunch, top with crushed tortilla chips before baking. You can adjust seasoning and ingredient swaps based on dietary needs.