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Hearty TexMex Inspired Chicken Casserole (Low-Carb)
Weeknight 20-minute one-pan meal.
OR; Quick delicious Meal Prep idea to make this weekend for your busy week ahead!
Yep. Keep this recipe handy, because you’ll use it a lot!
The seasonings/flavors happening in this skillet are so dang good! I love that we’re getting lots of protein AND veggies in a simple one-pan meal!
Our Hearty TexMex Inspired Chicken Casserole is an awesome idea to use up leftover shredded chicken you may have in the fridge…but don’t stop there! This recipe will also turn out great if you need to use up cooked ground meat instead. Use any ground meat of your choice! I usually grab whatever is on sale. Beef, bison, turkey, or chicken are all fabulous choices!
➡️ Rachel’s Tips:
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
If you’re using frozen cauliflower rice, allow it to mostly thaw first.
1 head of cauliflower is equal to about 4 cups of cauliflower rice.
OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.
Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
🧀 Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of high-quality cheese ON SALE and shred it or slice it myself….or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality. Cellulose? Just delicious melty cheese for me, please…
♻️ For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavor only gets better the next day! I would recommend storing this dish in the fridge for 2-3 days max.
💡 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.
💦 Not bad for a veggie that’s 92% water!
💪🏾 Cauliflower is rich in antioxidants, low in carbs and calories … PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.
✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.
👩🏾🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!
REFERENCE:
Try this with either our Homemade Bone Broth Recipe or Homemade Vegetable Broth and our Homemade Pickled Onions!
6 servings
Ingredients:
- 1 Tbsp avocado oil, olive oil
- 1 large red bell pepper, diced
- 1 large onion, diced
- 6 cups riced cauliflower
- 1 x 15oz can crushed tomatoes with juice
- 1 cup chicken bone broth
- 1 Tbsp ground cumin
- 2 tsps chili powder
- 2 tsps garlic powder
- 2 tsps onion powder
- sea salt and ground black pepper, to taste
- 4 cups of cooked, shredded chicken
- 1/2 cup freshly shredded cheese cheddar or Monterey jack
Topping ideas:
- sliced jalapeño, sliced chili peppers, fresh cilantro, fresh basil, pickled red onion, guacamole, or sliced avocado
Instructions:
In a large oven-safe skillet, heat your oil over medium heat.
Sauté the diced pepper and onion until soft, about 3 minutes.
Stir in your riced cauliflower, crushed tomatoes, bone broth and seasonings.
Allow the liquid to simmer, while stirring through the bottom of the pan.
Simmer for 5-6 minutes, until the cauliflower begins to get tender and the sauce thickens a bit.
Meanwhile, preheat your oven to 375 degrees f.
Add in your shredded chicken and stir to combine.
Sprinkle the top with cheese if desired and transfer the whole skillet to the oven. Bake for 15-18 minutes, or until the cheese is bubbly and golden on top.
Serve with toppings of choice.
Enjoy!
❤️Rachel
Ingredients
- 1 Tbsp avocado oil, olive oil
- 1 large red bell pepper, diced
- 1 large onion, diced
- 6 cups riced cauliflower
- 1 x 15oz can crushed tomatoes with juice
- 1 cup chicken bone broth
- 1 Tbsp ground cumin
- 2 tsps chili powder
- 2 tsps garlic powder
- 2 tsps onion powder
- sea salt and ground black pepper, to taste
- 4 cups of cooked, shredded chicken
- 1/2 cup freshly shredded cheese cheddar or Monterey jack
Topping ideas:
- sliced jalapeño, sliced chili peppers, fresh cilantro, fresh basil, pickled red onion, guacamole, or sliced avocado
Instructions
- In a large oven-safe skillet, heat your oil over medium heat.
- Sauté the diced pepper and onion until soft, about 3 minutes.
- Stir in your riced cauliflower, crushed tomatoes, bone broth and seasonings.
- Allow the liquid to simmer, while stirring through the bottom of the pan.
- Simmer for 5-6 minutes, until the cauliflower begins to get tender and the sauce thickens a bit.
- Meanwhile, preheat your oven to 375 degrees f.
- Add in your shredded chicken and stir to combine.
- Sprinkle the top with cheese if desired and transfer the whole skillet to the oven. Bake for 15-18 minutes, or until the cheese is bubbly and golden on top.
- Serve with toppings of choice.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 Tbsp avocado oil, olive oil
- 1 large red bell pepper, diced
- 1 large onion, diced
- 6 cups riced cauliflower
- 1 x 15oz can crushed tomatoes with juice
- 1 cup chicken bone broth
- 1 Tbsp ground cumin
- 2 tsps chili powder
- 2 tsps garlic powder
- 2 tsps onion powder
- sea salt and ground black pepper, to taste
- 4 cups of cooked, shredded chicken
- 1/2 cup freshly shredded cheese cheddar or Monterey jack
Topping ideas:
- sliced jalapeño, sliced chili peppers, fresh cilantro, fresh basil, pickled red onion, guacamole, or sliced avocado
Instructions
- In a large oven-safe skillet, heat your oil over medium heat.
- Sauté the diced pepper and onion until soft, about 3 minutes.
- Stir in your riced cauliflower, crushed tomatoes, bone broth and seasonings.
- Allow the liquid to simmer, while stirring through the bottom of the pan.
- Simmer for 5-6 minutes, until the cauliflower begins to get tender and the sauce thickens a bit.
- Meanwhile, preheat your oven to 375 degrees f.
- Add in your shredded chicken and stir to combine.
- Sprinkle the top with cheese if desired and transfer the whole skillet to the oven. Bake for 15-18 minutes, or until the cheese is bubbly and golden on top.
- Serve with toppings of choice.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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