Low Carb Mexican Chicken Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb Mexican chicken casserole made with cauliflower rice instead of traditional rice. Quick to prepare and great for using leftover poultry in a keto-friendly weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups cooked cauliflower rice ((670 g))
- 2 cups finely shredded Mexican Blend Cheese
- 1 large egg
- 4 oz diced green chiles
- 1 tsp ground cumin
- 1/4 tsp salt
- 2 cups shredded cooked chicken or turkey
- 1 1/4 cups keto enchilada sauce
- extra enchilada sauce
- sour cream
- diced tomateos
- diced avocado
- fresh cinaltro
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 731mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 503mg
- Calcium
- 231mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 731MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.