Keto Taco Casserole
Mexican-Inspired Keto Chicken Enchilada Casserole
Shredded Chicken Thighs
bone-in chicken thighs
cooked & shredded (~3 cups)
salt & pepper
Chicken Enchilada Mixture
canned diced tomatoes
4oz diced green chiles
Cauliflower & Pepper Veggie Mixture
green bell pepper
frozen or fresh
Keto Taco Casserole Layers
cauliflower & pepper veggie mixture
cooked chicken enchilada mixture
2.25 oz, ~½ cup sliced black olives
shredded cheddar cheese
Optional Toppings for Serving
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