This easy keto low carb Mexican chicken casserole is sure to please the whole family. And, it’s a great way to repurpose leftover poultry and cauliflower rice.
Jump to Recipe     Print Recipe

THANK YOU LISA FROM LOW CARB YUM FOR THIS GREAT GUEST POST!
I’m a huge fan of casseroles because they are simple to put together and you don’t have to keep an eye on them while they bake. They also make a warm and comforting dinner at the end of a long day.
Another thing I love is keto friendly Mexican food. So, I decided to use Kim’s homemade enchilada sauce to make an easy casserole recipe.

It didn’t take long to make the sauce for this low carb Mexican chicken casserole and can be made ahead.
The recipe is so easy. You just have to dump all the ingredients into a pan and let the liquid reduce.
I did find the sauce to be a little bitter from the ground chiles, but a few drops of stevia were a quick fix. Kim uses an erythritol/stevia blend sweetener in the enchilada sauce, but I prefer using a blend of stevia and monk fruit for the sweetener.
My casseroles tend to be very cheesy like my cabbage lasagna and pizza casserole. Cheese adds great flavor and it’s the perfect way to top off a baked dish.
The great thing about this low carb Mexican chicken casserole is that you can make it with leftovers. Extra cooked turkey or chicken, enchilada sauce, and or cauliflower rice can be used in the dish.

Pre-cooked cauliflower rice is used for the ca...