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Keto Taco Casserole Recipe

Keto Taco Casserole

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Mexican-Inspired Keto Chicken Enchilada Casserole
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 8 servings
Calories 350


Shredded Chicken Thighs

  • 2 lbs bone-in chicken thighs cooked & shredded (~3 cups)
  • ½ onion roughly chopped
  • 3 garlic cloves crushed
  • 1 bay leaf
  • salt & pepper to taste

Chicken Enchilada Mixture

  • ¼ onion chopped
  • cup canned diced tomatoes
  • 1 can 4oz diced green chiles
  • 3 cups shredded chicken see above
  • 1 Tbsp taco seasoning

Cauliflower & Pepper Veggie Mixture

  • ¼ onion chopped
  • 1 green bell pepper diced
  • 3 cups cauliflower rice frozen or fresh
  • 1 Tbsp taco seasoning

Keto Taco Casserole Layers

  • cauliflower & pepper veggie mixture
  • cooked chicken enchilada mixture
  • 1 can 2.25 oz, ~½ cup sliced black olives
  • 1 cup shredded cheddar cheese

Optional Toppings for Serving

  • shredded lettuce
  • diced tomato
  • sliced olives
  • sliced avocado/guacamole
  • sour cream
  • chopped green onion


To Cook & Shred Chicken Thighs:

  • Add chicken thighs to a large saucepan with chopped onion, crushed garlic, a bay leaf, and a generous pinch of salt and pepper.
  • Add enough water to cover ingredients, turn heat to high, and boil. Remove any foam that floats to the top.
  • Once boiling, turn heat down to medium-high but still warm enough to keep water simmering gently. Cook around 30 minutes, until very tender.
  • Carefully transfer chicken to a cutting board and shred.

Chicken Enchilada Mixture:

  • Add a bit of oil to a pan over medium-high heat and sauté chopped onion for a few minutes.
  • Add diced tomatoes and green chiles, followed by cooked & shredded chicken. Season with taco seasoning, stirring to combine. Set aside.

Cauliflower & Pepper Mixture:

  • In a separate skillet over medium-high heat, add oil and cook chopped onion with chopped bell pepper until tender, 3-4 minutes.
  • Add cauliflower rice and season with taco seasoning. Cook 3-5 minutes, until tender. (It’s okay if the veggies aren’t completely cooked through—they’ll continue to cook in the oven!)

To Assemble Keto Taco Casserole Layers:

  • Preheat oven to 350°F (180°C).
  • Prepare baking dish for freezing, if desired (see instructions below).

Layer keto taco casserole components into a 9x13 baking dish:

  • Cauliflower & pepper mix on bottom
  • Sliced black olives
  • Cooked chicken mixture
  • Shredded cheese on top
  • Bake 15-20 minutes until cheese is melted. Serve with desired toppings and enjoy!
  • For meal prep, cover uncooked keto taco casserole and store in the fridge for 2-3 days until ready to cook.

To Freeze (without Leaving your Casserole Dish in the Freezer!):

  • Line empty 9x13 casserole dish well with foil, using long enough pieces of foil to fold over the top of the dish once it’s filled.
  • Layer in keto casserole fillings.
  • Fold over excess foil and place entire dish in freezer overnight.
  • Once frozen, remove foil chunk from casserole dish. Return foil block to freezer with your casserole still in it and keep empty casserole dish to use as desired.
  • When ready to cook, transfer frozen foil-wrapped casserole back to casserole dish and thaw overnight in the fridge.
  • Remove foil from top of casserole and bake at 350°F (180°C) for 15-20 minutes, until cheese is melted.


Per Piece of Keto Taco Casserole – 6g net carbs


Serving: 1piece | Calories: 350kcal | Carbohydrates: 8g | Protein: 24g | Fat: 25g | Fiber: 2g | Sugar: 3g