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.
5 Ingredients, 5 Minutes Prep
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.
Ground Chipotle Pepper
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.
Can I Use Taco Seasoning?
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.
How to serve Mexican Chicken Casserole
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.
- 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.