This keto chicken taco casserole is the perfect, easy, keto-friendly casserole to make for dinner! It delivers all of the flavors of chicken tacos minus all the carbs!
The casserole features shredded chicken breasts, cilantro-lime cauliflower rice, creamy salsa, and shredded Mexican cheese. Then, once it’s out of the oven, it’s garnished with some sour cream and cilantro for good measure.
Shredded cheese and chicken automatically make this keto chicken casserole a filling meal! The flavors of the spices come through, but without being spicy, so that the entire family can enjoy it.
This low-carb chicken taco casserole is also gluten-free, making it a great option for anyone wanting a Mexican casserole but avoiding gluten and carbs.
It’s packed with flavor and protein, so it will keep you satiated for hours.
If you’re looking for more low-carb keto casserole recipes for busy weeknights, check out our entire collection of keto casseroles for more delicious options!
And be sure to also check out our entire collection of keto chicken recipes for more delicious options!
Keto Chicken Taco Casserole
This keto chicken taco casserole is the perfect dish when you’re craving Mexican food while on keto.
At 6.8 net carbs per serving, it’s a keto taco casserole recipe that allows you to enjoy Mexican flavors easily while on a ketogenic diet.
Make this keto chicken taco casserole next Tuesday for Taco Night, and surprise your family with a delicious, healthy alternative.
I promise it’s a true crowd-pleaser.
It’s definitely a keto chicken recipe to add to your meal planning rotation.
Ingredients Needed for Keto Chicken Taco Casserole
The following are the ingredients you’ll need to make this keto chicken casserole. Note that the full printable recipe card is at the bottom of the page.
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- Skinless, boneless chicken breast cooked or leftover rotisserie chicken
- Cooked frozen cauliflower rice
- Lime juice
- Fresh cilantro
- Chili powder
- Onion powder
- Cumin powder
- Garlic powder
- Sea salt
- Black pepper
- Raw jalapeño (optional)
- Mexican blend cheese or shredded cheddar cheese
Creamy Salsa Sauce
- Canned diced tomatoes and green chilies undrained (Rotel)
- Canned tomato sauce
- Onion, chopped
- Sour cream
- Heavy cream
Garnish
- Chopped cilantro
- Sliced green onions
Best Way To Cook Breasts Chicken That Will Be Shredded
There are quite a number of ways you can cook chicken that will be shredded. I chose to poach the chicken breast, but you can also cook chicken in an instant pot or slow cooker.
In fact, you can even choose the chicken breast from a rotisserie chicken if you want to save some time.
How To Quickly Shred Chicken
I have several ways you can shred your chicken breasts easily:
- Two-Forks: Once the allotted cooking time has passed, you’ll shred the chicken by taking it out of the crockpot, oven dish, or Instapot and using the two-fork method, where you hold one end of the chicken while you pull the other fork across the flesh of the chicken until it shreds.
- Food Processor: If you have a large food processor, this method works like a charm. Add the chicken and process it until it shreds.
- Stand-up Mixer/Hand Mixer: You can also shred the chicken in a stand-up mixer with the paddle attachment or a handheld one. This happens to be my favorite since it’s so quick.
How To Make Keto-Friendly Chicken Taco Casserole
Making this gluten-free chicken taco casserole really is quick and simple. You’ll start off by cooking your chicken and then preheating the oven to 350 degrees F.
Next, you’ll cook the frozen cauliflower rice according to the package instructions.
If frozen cauliflower rice is not an option for you, you can make our recipe for cilantro lime keto cauliflower rice.
Then, in a large bowl, combine the cooked cauliflower rice with the lime juice and the chopped cilantro. Spread the cilantro lime cauliflower rice evenly onto a 9×13 greased baking dish.
Combine the shredded chicken with the dry spices or taco seasoning of choice in a medium bowl and set it aside.
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Complete your taco casserole by sprinkling the chopped onions over the surface of the cauliflower rice.
Next, add the seasoned shredded chicken to the onion and cauliflower rice, making sure to distribute the chicken evenly.
Then, it’s time to prepare the creamy salsa sauce. To do so, mix together the tomato sauce, diced can of tomatoes, green chilies, sour cream, and heavy cream until fully combined.
Pour the creamy salsa sauce evenly over the chicken and cauliflower rice in the baking dish.
Next, sprinkle 2 cups of the shredded cheese over the surface of the chicken taco casserole. If adding the raw jalapeños, evenly distribute them over the casserole. Then sprinkle with the green onions.
Then sprinkle the remaining 1/2 cup of shredded cheese on top of the casserole.
Pop your keto casserole in the oven and bake for 35–40 minutes until the casserole is hot and bubbly and the top is golden brown.
Recipe Variations & Tips
Feel free to use leftover rotisserie chicken in place of the chicken breasts. It’s an easy way to speed up the cooking process.
Customize your cheese to your personal preference. I chose to use a Mexican blend, but you could easily swap it for Monterey Jack, Colby, or cheddar cheese.
Instead of using a can of diced tomatoes, green chilies, and tomato sauce, you can use your favorite prepared low carb friendly salsa or even some of our homemade keto Guatemalan salsa. Or use salsa verde for another flavor profile.
You can also swap out the chicken in the casserole for pork cooked in a slow cooker.
Add 1/2 teaspoon of chipotle powder for a little smokey heat.
Feel free to use sugar-free taco seasoning for this low-carb taco casserole instead of the listed spices.
Add more of your favorite taco toppings, like sliced black olives, shredded lettuce, diced tomatoes, green peppers, and avocado slices!
What To Serve With A Low-Carb Taco Chicken Casserole
This keto taco bake is a complete meal that can be enjoyed without any sides.
However, if you want to round out your meal further, you can serve this with a simple salad or side.
Here are some sides to consider:
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It’s a keto chicken casserole that is not only delicious but also super easy!
I have a keto Mexican chicken casserole that has a similar flavor profile that you might also want to try.
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Keto Chicken Taco Casserole (Gluten-Free)
This keto chicken taco casserole is the perfect dish when you're craving Mexican food while on keto. The casserole features shredded chicken breasts, cilantro-lime cauliflower rice, creamy salsa, and shredded Mexican cheese.
Ingredients
- 2 pounds of skinless, boneless chicken breasts or leftover rotisserie chicken ( about 4 cups)
- 2 (12 ounces) packages of frozen cauliflower rice cooked (24 ounces)
- 1/4 cup lime juice
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of chili powder
- 2 teaspoons of onion powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of freshly cracked black pepper
- 1 raw jalapeño sliced (optional)
- 2 1/2 cups of Mexican blend cheese or shredded cheddar cheese
- 1/4 cup of fresh chopped green onions
Creamy Salsa Sauce
- 1 (10 ounces) can of diced tomatoes and green chilies undrained
- 1 (8 ounces) can of tomato sauce
- 1 small onion chopped
- 1 cup of sour cream
- 2 tablespoons of heavy cream
Garnish
- 1/4 cup of fresh chopped cilantro
- 1/4 cup of sliced green onions
Instructions
- Preheat the oven to 350-degrees F.
- In a large bowl, combine the cooked cauliflower rice with the lime juice and the chopped cilantro. Spread the cilantro lime cauliflower rice evenly onto a 9x13 greased baking dish.
- In a medium-sized bowl, combine the shredded chicken with the chili powder, onion powder, cumin powder, garlic powder, black pepper, and salt. Set it aside.
- Sprinkle the chopped onions over the surface of the cauliflower rice.
- Add the seasoned shredded chicken on top of the onion and cauliflower rice being sure to distribute the chicken evenly.
- Prepare the creamy salsa.
Creamy Salsa Sauce
- In a medium-sized bowl, mix together until fully combined the tomato sauce, diced can of tomatoes with green chilies, sour cream, and heavy cream.
- Then pour the creamy salsa sauce evenly over the chicken and cauliflower rice in the baking dish.
- Sprinkle 2 cups of the shredded cheese over the surface of the chicken taco casserole. If adding the raw jalapeños, evenly distribute over the casserole. Sprinkle the green onions. Next, sprinkle the remaining 1/2 cup of shredded cheese on top of the casserole.
- Bake in the preheated 350-degree oven for 35-40 minutes until the casserole is hot and bubbly and the top is golden brown.
- Garnish the casserole with green onions and cilantro before serving.
- Store leftovers in the refrigerator for up to 3 days or freeze them in an airtight container for up to 1 month.
Notes
If frozen cauliflower rice is not an option for you, you can make our recipe for cilantro lime cauliflower rice.
Recipe Variations & Tips
Feel free to use leftover rotisserie chicken in place of the chicken breasts. It's a great way to speed up the cooking process.
Customize your cheese to your personal preference. I chose to use a Mexican blend but you could easily swap it for Monterey Jack, Colby, or cheddar cheese.
Instead of using a can of diced tomatoes and green chiles and tomato sauce you can use your favorite prepared low carb friendly salsa or even some of our homemade keto Guatemalan salsa. Or use salsa verde for another flavor profile.
You can also swap out the chicken in the casserole for pork cooked in a slow cooker.
Add 1/2 teaspoon of chipotle powder for a little smokey heat.
Feel free to use sugar-free taco seasoning for this low-carb taco casserole instead of the listed spices.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 435Total Fat: 27.1gSaturated Fat: 13gCholesterol: 150mgSodium: 890mgCarbohydrates: 9.8gNet Carbohydrates: 6.8gFiber: 3gProtein: 42.1g