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Hearty TexMex Inspired Chicken Casserole (Low-Carb)

Servings: 6

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!