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- 2 cups cooked shredded chicken - 1 cup cauliflower rice - 1 can black beans (15 oz), drained and rinsed - 1 cup diced tomatoes (canned or fresh) - 1 small red onion, finely chopped - 1 cup corn (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 cup shredded cheddar cheese - 1 cup salsa - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) When making this low-carb chicken burrito casserole, I find fresh ingredients make a big difference. The cooked shredded chicken provides protein and flavor. Cauliflower rice keeps it low-carb and gives a nice texture. Black beans add fiber and taste. For the additional ingredients, I love using diced tomatoes for freshness. The red onion adds a slight crunch and sweetness. Corn brings a pop of color and sweetness, making each bite enjoyable. The seasonings are essential. Cumin gives warmth, while chili powder adds depth. Garlic powder enhances the dish with a savory touch. Topping it off with cheddar cheese creates a rich, melty layer. Salsa adds moisture and zing, while olive oil helps everything blend well. Don't forget salt and pepper for balance, and a sprinkle of fresh cilantro at the end can brighten the flavors. Each ingredient plays a part in making this casserole a flavorful delight! {{ingredient_image_1}} Set your oven to 375°F (190°C). This is the perfect heat for our casserole. Preheating is key for even cooking. In a large bowl, mix these ingredients: - 2 cups cooked shredded chicken - 1 cup cauliflower rice - 1 can black beans (15 oz), drained and rinsed - 1 cup diced tomatoes - 1 cup corn - 1 small red onion, finely chopped Stir everything well. This base is hearty and full of flavor. Add these spices to the bowl: - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper to taste Mix the spices into the chicken and veggie blend. Make sure every bite has flavor. Pour in 1 cup of salsa. Mix it all again until everything is well combined. The salsa adds moisture and zest. Grease a 9x13 inch baking dish with 2 tablespoons of olive oil. Pour your mixture into the dish and spread it evenly. Bake in the preheated oven for 25-30 minutes. Look for bubbling cheese and a golden top. Once it's done, take the casserole out. Let it cool for a few minutes. If you like, add fresh cilantro on top. This adds a pop of color and flavor. Serve hot and enjoy! To get the best texture and flavor in your low-carb chicken burrito casserole, follow these tips: - Use freshly cooked chicken for more flavor. - Make sure to drain and rinse the black beans well. This helps remove excess sodium. - Sauté the red onion in olive oil for a few minutes before adding. This adds sweetness and depth. - Mix all ingredients well to ensure the spices coat everything evenly. - Bake until the cheese is melted and golden brown. This gives a great texture. If you have dietary needs, here are some simple swaps: - For gluten-free, check that your salsa is gluten-free. - Use quinoa instead of cauliflower rice if you want a grain option. - Swap black beans for pinto beans or chickpeas for a different taste. - Use low-fat cheese if you want a lighter version of the dish. To enhance your meal, consider these serving ideas: - Serve with fresh salsa on the side for added flavor. - Add slices of avocado for creaminess and healthy fats. - Top with fresh cilantro for a burst of freshness. - Pair with a simple side salad for some crunch and color. These tips will help you create a delicious low-carb chicken burrito casserole that everyone will love! Pro Tips Use Rotisserie Chicken: For a quick and easy option, use store-bought rotisserie chicken instead of cooking your own. It saves time and adds great flavor! Customize Your Veggies: Feel free to mix in any other vegetables you have on hand, such as bell peppers, zucchini, or spinach, to enhance the nutritional value and taste. Cheese Variations: Experiment with different types of cheese like Monterey Jack or pepper jack for a spicier kick. You can also use dairy-free cheese for a healthier alternative. Make Ahead: Prepare the casserole a day in advance and refrigerate it. Just bake it when you’re ready to serve for a hassle-free meal. {{image_2}} You can easily make a vegetarian version of this casserole. Instead of chicken, use a mix of hearty vegetables. Good choices include: - 1 cup black beans - 1 cup diced zucchini - 1 cup bell peppers (any color) - 1 cup corn These swaps keep the dish filling and tasty. Add more spices for flavor. You could also use a plant-based protein to enhance the dish. Adjusting the spice level is simple. For a mild version, skip the chili powder. Instead, use sweet paprika. For medium heat, keep the chili powder, but add only half a teaspoon. If you love spice, double the chili powder. You can also add diced jalapeños or hot sauce to kick it up a notch. To boost the low-carb nature of this dish, make a few changes. Replace black beans with more cauliflower rice. You can also add extra cheese for flavor and richness. Use salsa that has no added sugar. This keeps the carbs low while still being delicious. To store leftovers, let the casserole cool first. Cover it tightly with plastic wrap or foil. You can also use an airtight container. This keeps it fresh and safe. Place it in the fridge. Enjoy the leftovers within three to four days for the best taste. For freezing, cut the casserole into portions. Wrap each piece in plastic wrap. Then, put them in a freezer-safe bag or container. It helps to label the bag with the date. This way, you can easily track freshness. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave until hot. In the fridge, the casserole lasts three to four days. In the freezer, it stays good for about three months. After that, it may lose taste and texture. Always check for any signs of spoilage before eating. To make this tasty casserole, follow these steps: 1. Preheat the Oven: Set your oven to 375°F (190°C). 2. Prepare the Base: In a bowl, mix 2 cups cooked shredded chicken, 1 cup cauliflower rice, 1 can black beans, 1 cup diced tomatoes, 1 cup corn, and 1 small red onion. 3. Season the Mixture: Add 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder. Mix well. 4. Add Salsa: Pour in 1 cup salsa and mix until all is combined. 5. Transfer to Baking Dish: Grease a 9x13 inch dish with 2 tablespoons olive oil. Spread the mixture evenly in the dish. 6. Add Cheese: Sprinkle 1 cup shredded cheddar cheese on top. 7. Bake the Casserole: Place the dish in the oven. Bake for 25-30 minutes until the cheese is bubbly and golden. 8. Garnish and Serve: Let it cool for a few minutes. Garnish with fresh cilantro if you like. Yes, you can switch beans or add veggies. Try kidney beans or pinto beans. For vegetables, use bell peppers or zucchini. They add great flavor. Just keep the total amount similar to what the recipe calls for. Absolutely! This casserole works great for meal prep. You can make it ahead and store it in the fridge for a few days. It also freezes well. Just keep it in an airtight container. Reheat it in the oven or microwave when you’re ready to eat. To spice up the casserole, add more chili powder or cumin. You can also mix in diced jalapeños or hot salsa. For a real kick, sprinkle some crushed red pepper flakes on top. Adjust the spice to fit your taste! This casserole combines tasty ingredients like chicken, black beans, and spices. The oven baking gives it a warm and hearty flavor. You can customize it easily for your diet or spice level. Remember, leftovers are great for meal prep and can be saved for later. Enjoy experimenting and finding what you love most. This dish is not only simple but also a hit for any meal. Get creative and make it your own!

Low-Carb Chicken Burrito Casserole

A delicious and healthy chicken burrito casserole that is low in carbs and packed with flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup cauliflower rice
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 small red onion, finely chopped
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup salsa
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, cauliflower rice, black beans, diced tomatoes, corn, and red onion.
  • Sprinkle in the cumin, chili powder, garlic powder, salt, and pepper. Mix well to ensure all ingredients are evenly coated with spices.
  • Pour in the salsa and mix again, ensuring that everything is well combined.
  • Grease a 9x13 inch baking dish with olive oil. Pour the chicken mixture into the dish, spreading it evenly across the bottom.
  • Sprinkle the shredded cheddar cheese evenly on top of the mixture.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbling and golden brown on top.
  • Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

Serve the casserole straight from the baking dish, and offer additional salsa and avocado slices on the side for a fresh touch.
Keyword burrito, casserole, chicken, healthy, low-carb