My Easy Mexican Chicken Casserole with Chipotle is excellent in a low carb tortilla, in crisp lettuce wraps, in cheese taco shells, or on a bed of cauliflower rice. Top with a dollop of sour cream and some cilantro for the perfect entree.
Easy Mexican Chicken Casserole with Chipotle – Low Carb, Keto, THM S, Grain-Free, Gluten-Free, 5 Ingredients
It’s been awhile since I added a new 5 ingredient, 5-minute prep dinner entree to my repertoire. After shredding a few chicken breasts I couldn’t decide what to do with the shredded chicken for dinner. My fallback is always Mexican. My kids love making their own tacos no matter what type of meat I have prepared. They scoop some into a tortilla or taco shell, add their favorite toppings, and gobble it up.
With just 5 ingredients and only 5 minutes of prep time, this is a cinch to whip up. It also only needs to bake for 20 minutes. If you have shredded chicken ready to use you can have a complete nutritious dinner on the table in under 30 minutes.
The special ingredient in this recipe is Ground Chipotle Pepper. It adds smokiness and heat. I first tasted chipotle at least a dozen years ago at my local Trader Joe’s. They were making quesadillas with chipotle salsa, canned chicken, and cheese. I took home all the ingredients after one bite of that sample and it became one of our favorite quick meals.
I took the same flavors of those quesadillas and turned them into an easy Mexican chicken casserole.
My Easy Mexican Chicken Casserole with Chipotle has a bit of a kick. It wasn’t too spicy for my kids but if yours are sensitive to heat you can cut back on the chipotle seasoning or use a taco seasoning instead.
The first night we ate this Mexican Chicken Casserole I just ate mine with a fork and a side salad. But when I was looking at the leftovers the next night I decided to whip up some cheese taco shells for a fun option. These are really easy to make but do take a little practice. My first few were not nearly as pretty as the ones in the photos.
Simply, heat a frying pan and add some shredded cheddar cheese into the center in a circle. Cook over medium until the cheese is melted and browned. Flip carefully. Cook for another minute. Transfer to some random kitchen item you can use to make it cool into a taco shape. I used a large stainless steel pastry scraper that has a rounded end. The end almost looks like the mold for a cannoli.
My Easy Mexican Chicken Casserole with Chipotle is excellent in a low carb tortilla, in crisp lettuce wraps, or on a bed of cauliflower rice. Top with a dollop of sour cream for the perfect entree.
- 3 cups chicken shredded
- 8 oz cream cheese softened
- 16 oz salsa
- 8 oz shredded cheddar cheese
- 3/4 tsp ground chipotle pepper or taco seasoning
Preheat oven to 400. Grease a 9 x 13 baking dish.
Combine the chicken, cream cheese, salsa, half the shredded cheese, and 1/2 tsp ground chipotle pepper. Mix well. Put in the prepared casserole dish. Top with the remaining cheese and sprinkle on the ground chipotle pepper.
Bake for 20 min or until hot and bubbly.