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prep time
30 min
cook time
1 h 0 min
ready time
1 h 30 min
Low Carb Nacho Chicken Casserole
You will love this Low Carb Nacho Chicken Casserole, which is full of protein and healthy fats. The chicken breast is gently simmered in salsa and freshly squeezed lime juice until tender. The chicken is then shredded and placed into the bottom of a casserole dish. The chicken is layered with Anaheim peppers (feel free to use poblanos), red bell peppers, cauliflower rice, chopped cilantro, and plenty of Chihuahua cheese. Feel free to use any variety of shredded cheese that appeals to you. The flavor of this casserole is inspired by Keto nachos with ground cumin, dark chili powder, and fresh lime flavors.
Is this a good make-ahead dish?
Yes, this dish is perfect for making ahead. Simply layer all the ingredients and refrigerate the dish until ready to bake. It is also a great dish to bake and have prepared in the fridge. You can microwave each portion until hot and eaten immediately.
What is the best salsa to use?
Look for a salsa that has simple ingredients like tomatoes, pepper, and onions. Do not use any salsa that has added sugars.
Serving suggestions
To make the ultimate pairing, serve this Keto Nacho Chicken Casserole with a Keto nacho recipe like these Keto Mexican Nacho Chips:
https://www.carbmanager.com/recipe-detail/ug:c4525731-3090-751f-bfec-145a1310628b/keto-mexican-style-vegan-nacho-chips
Net Carbs
9.7 g
Fiber
4 g
Total Carbs
13.8 g
Protein
34.3 g
Fats
17 g
341 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Broilers Or Fryers Breast Meat Only Raw
1.25 lb
Salsa
18 oz
Lime
0.5 each - 2" diameter
Chili powder
1 tsp
Salt, sea salt
1 tsp
Cumin, ground
0.5 tsp
Anaheim Pepper
1 chile fresh
Red pepper
1 large - 3" diameter x 3 3/4"
Cauliflower rice
12 oz
Cilantro
0.25 cup, chopped
Queso Chihuahua (Chihuahua cheese)
2.5 cup, shredded
Recipe Steps
steps 6
1 h 30 min
Step 1
Combine the raw chicken breast, salsa, lime juice, chile powder, sea salt, and ground cumin into a medium-sized saucepan. Leave the chicken breast whole and allow it to simmer in the salsa mixture for at least 30 minutes or until nicely tender. Once the chicken is fully cooked and tender, shred the chicken while leaving it inside the salsa/broth that was created.Step 2
In a 7 ½” x 11” casserole dish or equivalent dish. Spray the dish with avocado oil. Add ½ of the shredded chicken to the bottom of the casserole dish. Be sure to leave the salsa/broth mixture behind. Next, you will top the chicken with more ingredients and begin to layer the casserole.Step 3
Top the shredded chicken with sliced anaheim peppers and diced red bell pepper. Sprinkle on half of the cauliflower rice. Then sprinkle on half of the chopped cilantro.Step 4
Sprinkle on one cup of shredded cheese. Feel free to use any shredded cheese that you would like (think Mexican blend or even mozzarella). Reserve the remaining cheese for the top of the casserole.Step 5
Repeat this process one more time. The casserole dish should be full at this point. Top with the remaining shredded cheese.Step 6
Once you are ready to bake the casserole, preheat the oven to 350 F. If baking the casserole immediately, the casserole may not take the entire time to heat through and brown. Bake for 25-30 minutes or until the mixture is hot, bubbling and the cheese is browned.
