Mexican Chicken Casserole

I am currently taking part in a healthy eating challenge on Facebook. Our family does eat very healthy but we have our challenges and I am always looking for new and exciting dishes to keep everyone satisfied. Healthy eating challenges like this always inspire me to look for unique and yummy recipes to try and share with the group.

This recipe was relatively low in carbs to start with but I wanted to go a step further and remove most of the carbs so I substituted the corn tortillas with riced cauliflower. We found the original recipe was a little soggy with the corn tortillas and then so was the riced cauliflower. I tried  the recipe again after sweating out the cauliflower which made the world of difference. To do this simply rice the cauliflower, spread on a cookie sheet lined with paper towel and bake in a slow oven, about 250, for 15-20 minutes. The paper towel will absorb the moisture from the cauliflower. Then remove from the oven and press out any excess moisture.

Original recipe can be found here

Nutrition Facts
Mexican Chicken Casserole
Amount Per Serving
Calories 470 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 15g 75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 127mg 42%
Sodium 1336mg 56%
Potassium 439mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 50g 100%
Vitamin A 40%
Vitamin C 101%
Calcium 81%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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Mexican Chicken Casserole
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Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 25 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees.
  2. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet and cook for 4 to 6 minutes or until chicken is no longer pink. Remove chicken from skillet and set aside.
  3. Add canola oil to skillet and cook onion and sweet pepper over medium heat for about 5 minutes or until tender. Stir in spinach and fresh squeezed lime juice.
  4. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa in the baking dish and top with half of the prepared riced cauliflower, half of the chicken mixture, and half of the vegetable mixture.
  5. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once and add halved cherry tomatoes to top. except Do not top with the remaining cheese yet.
  6. Bake, covered, for 20 to 25 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or a dollop of sour cream.
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2017-10-17T11:30:52+00:00

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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