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Low Carb Chicken Taco Casserole

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A warm, simple dish full of flavor featuring shredded chicken, cauliflower rice, and a blend of cheese and spices.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower rice (fresh or frozen, thawed)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup diced tomatoes with green chilies (such as Rotel), undrained
  • 1 cup shredded cheddar cheese, divided (¾ cup for topping, ¼ cup can be mixed in if desired)
  • 1/2 cup sour cream
  • 1 tablespoon taco seasoning (store-bought or homemade)
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper, to taste
  • Nonstick cooking spray or a little oil, for greasing the baking dish

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or a little oil.
  2. In a large mixing bowl, add the shredded chicken, cauliflower rice, black beans, diced tomatoes with green chilies, taco seasoning, and sour cream.
  3. Stir everything together until evenly mixed. If you want extra cheesiness, stir in 1/4 cup of the shredded cheddar.
  4. Season the mixture with salt and black pepper to your liking.
  5. Transfer the mixture into the prepared baking dish and spread it into an even layer.
  6. Sprinkle the remaining shredded cheddar cheese evenly over the top.
  7. Scatter the chopped green onions and half of the cilantro over the cheese layer.
  8. Bake in the preheated oven for 25–30 minutes, or until hot and bubbly.
  9. Remove from the oven and let it rest for 5–10 minutes.
  10. Garnish with the remaining cilantro, serve, and enjoy!

Notes

For crisp edges, use a glass or ceramic dish. This dish can be prepared ahead of time and reheated.

Nutrition

Keywords: chicken, taco, low carb, casserole, easy dinner

Find it online: https://alexandrarecipes.com/low-carb-chicken-taco-casserole/