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When you want a great Mexican casserole with all of the flavors the whole family will love but do not want to spend a ton of time, go with my Low-Carb Mexican Chicken Casserole!

I show you how to not only make your chicken flavorful with a homemade enchilada sauce, but also keep this low carb with my favorite low carb tortillas by Alamadre.

It is the best choice to have for your meal prep as being prepared is so important to staying on the low carb diet.

This great recipe uses chicken drumsticks or chicken legs so it stays within your budget and comes together quickly!

The entire family will be wanting seconds of this easy mexican chicken casserole, mine always does! I recommend that you double the recipe and make it in an 9x13inch casserole dish as the leftovers are even that much better!

Here’s what you need to make my Low Carb Mexican Chicken Casserole!

• Tomato Paste
• MCT oil or coconut oil or olive oil
• Glucomannan or Xanthan Gum
• Ground Chili Powder
• Dried Ground Oregano
• Sea Salt
• Garlic Powder
• Chicken Broth
• Chicken Legs, Chicken Thighs OR Shredded Cooked Chicken
• Shredded Cheese like cheddar or pepper jack cheese
• Optional: doTerra Mexican Culinary Cuisine Essential Oil

Let’s start making this easy casserole recipe!

The first step is to make the enchilada sauce.

Get out your blender and add everything in order. Start with liquids first then end with spices.

I added the Mexican Oil from DoTerra’s Culinary Essential Oils Collection to the chicken broth before adding it to the blender.

It adds a great flavor profile in addition to the spices. If you do not use this oil, add in 1 tsp of cumin and juice from a small lime.

You can get this culinary collection here for a limited time!

I have made The Best Tropical Cake with the Tropical Oil from the set here!

Now its time to cook up the chicken!

I go ahead and take this extra step in making the casserole as it adds so much flavor to it.

You can go with the crock pot slow cooker, or the Instant Pot electric pressure cooker.

I went with the pressure cooker because we are talking about 20 minutes versus 4 hours.

If you plan ahead, go with the slow cooker!

Either way, you will get the most flavorful chicken this way versus just throwing in leftover chicken.

If you find that you need to use a rotisserie chicken, don’t worry, it will still be amazing!

If you want to go big and infuse the chili powder based sauce we just made into the chicken, keep reading!

I put my Instant Pot on SAUTE’ mode and browned the chicken for 5 minutes on each side.

Then remove from the pot and add in the chopped onion.

Saute the onion for a bit until it is softened.

Now add the trivet to the bottom of the pot and add the chicken back in.

Now pour the enchilada sauce over the chicken and cook on HIGH for 10 minutes with a NATURAL release of 10 minutes.

This simply means for you to leave it alone before releasing the pressure.

With the crockpot/slow cooker method, you would brown the chicken in a skillet along with the onions.

Then transfer it all to the crockpot/slow cooker and set to HIGH for 4 hours.

Now at this point all instructions and basic steps are the same no matter what method you choose!

Preheat your oven to 350F.

Remove the chicken from the enchilada sauce it cooked in and shred it up.

Remove 1 cup of the sauce to reserve for the end.

Now stir in the shredded chicken into the sauce.

In an 8×8 inch baking dish spoon approximately 1/3 cup of the chicken mixture on the bottom.

Now top with 2 low carb tortillas. One will be whole and the other tear in half.

Line up the flat edges to the outside of the pan like this.

Now its just a matter of layering!

It goes like this: shredded cheddar cheese, sauce, tortilla.

After two layers, it will end with the reserved cup of sauce only being spread out on top.

End it all with the remaining cheese.

Cover with foil and bake at 350F for 25 minutes.

Take off the foil and bake an additional 10 minutes until it is golden brown.

I cut mine into 6 squares and this ended up being 7 g net carbs.

The carb count is 8g with 1g of fiber if you are counting specifically.

It contains 26 g protein and 10 g fat when it is made as I have here with the chicken legs.

If you use chicken breast, it will be less fat of course.

• If you do not purchase the Low Carb tortillas by Alamadre, you can easily use cheddar cheese taco shells or cheese wraps in place of them. It will be a looser set, but will still be a delicious casserole!
• If you are not following a strict low carb or keto diet, or maybe you are making half for others, you can easily add in a can of drained and rinsed black beans in-between your layers.
• Bulk up this casserole even more when you add in 1 cup of riced cauliflower into your chicken sauce mixture. The taste will not be changed much and you are adding in fiber and nutrients!
• Another way to jazz up this keto chicken casserole recipe is to add in some green chilis or green bell pepper to the chicken mixture as the sauce helps hold everything together.

When I serve up a slice for myself, I always dress it up with some fresh salsa or pico de gallo, sour cream, black olives and end with some fresh cilantro!

If for some reason you have leftovers, or you are making a large batch for meal prep, you need to make sure you store them in an airtight container as it will dry out easily.

You can also freeze in individual servings.

Cool completely, then its a good idea to wrap each slice in plastic wrap, then put the wrapped slices in a gallon freezer bag.

It will last up to 2 months like this.

You can reheat from frozen or thaw overnight in the fridge for an easy weeknight meal!

Cook at 350F for 10 minutes covered to prevent drying it out.

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