Casserole – Recipe Coast https://recipecoast.com The Finest Recipe Resource Wed, 24 Jun 2026 01:32:55 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 Black Bean Taco Casserole https://recipecoast.com/black-bean-taco-casserole/ Tue, 16 Jun 2026 23:54:07 +0000 https://recipecoast.com/black-bean-taco-casserole/

This black bean taco casserole is the kind of weeknight dinner that gets everyone at the table fast — layers of spiced black beans, rice, and veggies, topped with melty cheese and crunchy corn chips that bake up just like nachos.

Jump to: ℹ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Bean Recipes

At A Glance

  • ⏱ Ready In: 40 minutes
  • 🍽 Serves: 6–8
  • 🌱 Diet: Vegetarian, gluten-free (check corn chip label), nut-free
  • 💪 Nutrition Highlights: High in plant-based protein and fiber from black beans; good source of vitamins C and A from the bell peppers
  • 🥕 Main Ingredients: Black beans, rice, salsa, bell peppers, corn, Cheddar cheese, corn chips
  • 🔥 Flavor Profile: Smoky, warmly spiced, savory, cheesy with a fresh and zesty avocado salsa topping
  • 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge; filling can be made ahead and assembled just before baking
  • Best Served With: Fresh avocado salsa, sour cream, crumbled feta or queso fresco

This black bean taco casserole or bake is one of those vegetarian dinners I make when I want something that feels a little fun and indulgent but is actually packed with good stuff.

The filling is a deeply flavored mix of sautéed onion and bell peppers, smoked paprika, cumin, garlic, tomato paste, salsa, cooked rice, black beans, and corn — basically all your taco night favorites cooked down into one hearty, saucy base. Then it gets layered into a baking dish between two rounds of corn chips and a generous amount of shredded cheddar, and baked until it’s bubbly, melty, and golden — honestly, it looks like a giant nachos situation in the best possible way. The crispy chip topping is something I am very enthusiastic about.

Top each portion with a fresh, bright avocado salsa and a dollop of sour cream, and you’ve got a complete dinner that feels festive enough for a weekend but easy enough for a Tuesday. It’s a great one to bring to a gathering or serve to a crowd, too — the 9×13 dish stretches easily to 8 portions.

👩‍🍳 You might also like these Tex-Mex recipes: Mexican chicken rice casserole, Mexican ground beef casserole, sweet potato and black bean tacos, Mexican stuffed sweet potatoes, Mexican salad with corn & black beans, arroz rojo (Mexican red rice), or these best bean recipes.

What You’ll Need

Here is what you’ll need for this black bean taco casserole recipe. Find the full measurements in the recipe card below.

For the filling:

  • Olive oil — for sautéing the vegetables; any neutral cooking oil works fine.
  • Onion — diced large; the sweet base of the filling. White or brown both work.
  • Red and yellow or green bell peppers (capsicum) — these add color, sweetness, and texture. Any combination of colors works; use what you have.
  • Garlic — adds savory depth to the spice base.
  • Tomato paste — just a tablespoon, but it adds richness and a deep, slightly sweet tomato note.
  • Salsa — use a mild chunky store-bought variety for ease and flavor. The chunkier the better; it adds texture to the filling. You can go medium if you’d like a bit more heat.
  • Cooked rice — white or brown both work well. This is a brilliant way to use up leftover rice from earlier in the week.
  • Black beans — rinsed and drained from a can; these bring plant-based protein and fiber, plus that classic taco flavor. You could swap for pinto beans in a pinch.
  • Corn kernels — frozen corn defrosted in boiling water, or canned and drained. Either works perfectly here.
  • Spices: ground cumin, smoked paprika, ground coriander, dried oregano, and optional mild chili powder or cayenne. This blend gives the filling its warm, smoky, Mexican-inspired depth — don’t skip the smoked paprika, it makes a real difference.
  • Salt — season as you go at each stage.

For the topping:

  • Corn chips — about 150 grams / 4–5 oz. They go in two layers: under the filling and over the cheese, so they get crispy on top like nachos. I usually crush a small handful to scatter on top for extra crunch.
  • Shredded cheddar or Mexican blend cheese — use a good melting cheese. Mexican blend is especially good here if you can find it.

For the avocado salsa:

  • Avocado — diced; adds creaminess and freshness to cut through the richness of the bake.
  • Tomato — diced small; adds juiciness and a little acidity.
  • Red onion — very finely diced; punchy and fresh.
  • Lime juice — brightens everything up and keeps the avocado from browning.
  • Fresh cilantro (coriander) — adds herby freshness. If you’re not a cilantro fan, flat-leaf parsley works instead.
  • Salt — to taste.
  • Optional for serving: sour cream, crumbled feta or queso fresco, pickled jalapeños.

How To Make Black Bean Taco Casserole

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this black bean taco bake.

  • Heat olive oil in a large skillet or pan over medium heat. Add the diced onion and peppers with a little salt, and cook for 5–7 minutes until softened and lightly golden. Add the garlic and cook for another 30 seconds.
  • Stir in the tomato paste and all the spices, adding the remaining salt. Cook for 30–60 seconds, stirring constantly, until the mixture smells fragrant and the paste darkens slightly.
  • Add the salsa, cooked rice, black beans, and corn. Stir everything together well and let it simmer for a couple of minutes so the filling thickens slightly and absorbs all those flavors. Taste and adjust salt or add a pinch of sugar if needed. The mixture should be moist but not watery.
  • Preheat your oven to 180°C / 350°F. In a 9×13 baking dish, spread half the corn chips across the bottom. Spoon the filling over the chips and spread evenly. Scatter about 1 cup of shredded cheese over the filling. Add the remaining corn chips as the next layer, then top with the rest of the cheese, letting it nestle between and over the chips. Crush a small handful of chips over the top if you like extra crunch.
  • Bake for 15–20 minutes until the cheese is melted and bubbly and the top chips are golden and crisp like nachos. Rest for 5 minutes before serving — this helps the casserole set a little.
  • While it bakes, toss together the avocado salsa: combine the diced avocado, tomato, red onion, lime juice, cilantro, and salt.
  • Spoon the avocado salsa generously over each serving (or over the whole dish). Top with sour cream and crumbled feta if desired.

Watch The Video

Recipe Tips

  • Make it vegan: Use a dairy-free cheese alternative (many melt well these days) and swap the sour cream for coconut yogurt or a vegan sour cream.
  • Make it spicier: Add more cayenne to the spice blend, use medium salsa, or serve with pickled jalapeños or hot sauce on the side.
  • Add more protein: Stir a drained can of pinto beans or kidney beans into the filling along with the black beans, or add some cooked lentils.
  • Leftover rice is perfect here: This recipe was made for using up day-old cooked rice. It absorbs the filling flavors beautifully and is much better than fresh-cooked rice straight from the pot. Just make sure the rice is no older than 1 day!
  • Filling can be made ahead: Cook the filling up to 2 days ahead and refrigerate. Assemble with chips and cheese just before baking.
  • Storage: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven at 160°C / 325°F for best results so the chips crisp back up, or in the microwave (chips will soften). The filling on its own freezes well for up to 3 months — freeze before assembling with chips and cheese.
  • Don’t assemble too far ahead: Once the chips go in, they soften as they sit, so bake it relatively soon after assembling for the crispiest result.
  • Cheese swap: Monterey Jack, pepper jack, or any good melting cheese works in place of cheddar.
  • Gluten-free: This recipe is naturally gluten-free as long as your corn chips are certified gluten-free — just check the label.

Serving Suggestions

This black bean taco casserole is a full meal on its own, especially once you’ve added the avocado salsa and a dollop of sour cream. If you want to stretch it to a bigger crowd or round out the table, a simple green salad or my Mexican Salad With Corn & Black Beans alongside it is a lovely match. Arroz Rojo is another great option if you want to serve it more like a traditional Tex-Mex spread. For drinks, it’s great with an iced lime agua fresca, a cold beer, or sparkling water with a wedge of lime.

💬 If you’ve tried this black bean taco casserole or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A hearty, cheesy black bean taco bake loaded with spiced black beans, rice, corn, and bell peppers, topped with crunchy corn chips and melted cheese. Vegetarian, crowd-pleasing, and ready in 40 minutes. Find step-by-step photos and more recipe tips above.

  • Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced onion and bell peppers with ½ teaspoon salt. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 30 seconds more.

  • Stir in the tomato paste, all the spices, and the remaining ½ teaspoon salt. Cook for 30–60 seconds, stirring constantly, until the paste darkens and the spices smell fragrant.

  • Add the salsa, cooked rice, black beans, and corn. Stir well to combine and simmer for 2–3 minutes until everything is coated and the mixture has thickened slightly. It should be moist but not watery. Taste and adjust seasoning — add more salt or a small pinch of sugar if needed.

  • Preheat oven to 180°C (350°F). In a 9×13-inch (23x33cm) baking dish, spread half the corn chips across the bottom in an even layer.

  • Spoon the filling evenly over the chips. Scatter about 1 cup of shredded cheese over the filling. Add the remaining corn chips on top of the cheese layer, then finish with the rest of the cheese, spreading it over and between the chips. For extra crunch, crush a small handful of chips and scatter over the top.

  • Bake for 15–20 minutes until the cheese is melted and bubbling and the top chips are golden and crispy. Rest for 5 minutes before serving.

  • While the casserole bakes, make the avocado salsa: combine the diced avocado, tomato, red onion, lime juice, cilantro, and salt. Toss gently to combine.

  • Serve portions topped generously with avocado salsa, sour cream, and crumbled feta if desired.

Important Ingredient Tips: Use a chunky salsa rather than a smooth or thin one — it adds better texture to the filling. Smoked paprika is key to the flavor; regular paprika won’t give you the same depth. Leftover cooked rice (cold from the fridge) works especially well in this recipe.
Key Recipe Tips: Don’t skip resting the casserole for 5 minutes after baking — this helps it set so portions hold together better. If you want a maximum crunch on the chips, assemble and bake right away rather than letting it sit. You can crush a handful of chips to scatter on top for extra texture.
Storage Tips: Leftovers keep well in the fridge in an airtight container for up to 4 days. Reheat in the oven at 160°C (325°F) for about 10 minutes for crispier chips, or microwave (chips will soften but it still tastes great).
Make-Ahead Tips: The filling can be made up to 2 days ahead and stored in the fridge. When ready to eat, assemble with the corn chips and cheese and bake straight away. The filling also freezes well (without the chips and cheese) for up to 3 months — thaw overnight in the fridge, then assemble and bake.
FAQs:
Can I use canned salsa instead of homemade? Yes, absolutely — this recipe is designed for a good quality store-bought chunky mild salsa. It saves time and adds great flavor.
Can I make this ahead of time? You can make the filling up to 2 days ahead and refrigerate it. Assemble the casserole with the chips and cheese just before baking for the best texture and crunchiest topping.
Can I freeze this casserole? The filling freezes beautifully on its own for up to 3 months. We don’t recommend freezing the fully assembled bake as the chips won’t hold up well after thawing. Freeze the filling only, then assemble fresh when you’re ready to bake.
Can I add meat to this? Yes — cooked and seasoned ground beef or ground chicken stirred into the filling would work well. You could also add shredded rotisserie chicken.
Is this recipe gluten-free? It can be — make sure your corn chips are certified gluten-free, as some brands process them in shared facilities.
Can I use a different type of bean? Pinto beans, kidney beans, or even chickpeas (for a slightly different flavor) would all work well in place of black beans.
What if I don’t have cooked rice? You need pre-cooked rice for this recipe. You can use a microwave rice pouch, day-old rice, or simply cook a batch ahead of time and let it cool before adding.

Calories: 620kcal | Carbohydrates: 60g | Protein: 22g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1384mg | Potassium: 878mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2358IU | Vitamin C: 87mg | Calcium: 444mg | Iron: 3mg

Keywords: black bean casserole, taco casserole, taco bake, vegetarian bean bake, taco casserole with rice, taco rice casserole, black beans casserole

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]]> Cheesy Chicken Broccoli Curry Casserole https://recipecoast.com/cheesy-chicken-broccoli-curry-casserole/ Wed, 06 May 2026 07:26:20 +0000 https://recipecoast.com/cheesy-chicken-broccoli-curry-casserole/

Cheesy Chicken Broccoli Curry Casserole is a great dinner idea to make with with leftover chicken or turkey! And this favorite chicken broccoli casserole with cheese and curry flavors is low in carbs and gluten-free.

PIN Chicken Broccoli Curry Casserole to try it later!

Cheesy Chicken Broccoli Curry Casserole finished casserole close-up photo

This Chicken Broccoli Curry Casserole that’s been a hit with about every one who’s tried it is a reminder that we’re heading into casserole season! I’m a huge fan of Casserole Recipes of all kinds, partly because the way they make leftovers to enjoy for another dinner later. And there’s a fun story about how this casserole recipe morphed into the version you see here.

Years ago I came across a long-forgotten recipe back in the archives that was similar to this one. I remembered how much I liked it, but that version had canned soup which I’m not using much these days. So I set out on a quest to make an updated version without using soup. It took several tries (involving both Jake and Kara) to come up with a new recipe that we considered a wow.

But when Kara and I made the Chicken Broccoli Curry Casserole you see in these photos, we absolutely loved it! We did make this into a recipe that’s more cheesy, and the updated version is also lower in carbs, and makes more servings than the old one. If you like the flavors here, I hope you’ll try this for a creamy cheesy dinner featuring chicken, broccoli, and curry flavors!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can you make Chicken Broccoli Curry Casserole with leftover chicken?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use 4-5 cups of leftover chicken or turkey.

Do you have to use both sweet and hot curry powder?

I love making this with a blend of sweet and hot curry powder. Use any combination of sweet and hot curry powder you prefer, or only one type if that’s what you have. Any curry powder you like the flavor of will be good in this recipe, but I do love Penzey’s sweet and hot curry powders.

How to adapt this recipe to your own taste:

We used a moderate amount of curry powder when we updated the recipe hoping that Kara’s kids would eat it, but if you’re a big curry fan, you can use more. And if the indulgent amount of cheese we used seems like too much for you, this will definitely be good with less cheese.

How low in carbs is this Cheesy Chicken Broccoli Curry Casserole?

This tasty casserole that includes both chicken and a vegetable has only 11 net carbs per serving and 37 grams of protein! 

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole process photos collage

How to Make Cheesy Chicken Broccoli Curry Casserole:

(Scroll down for complete printable recipe including nutritional information.)

  1. Poach chicken breasts in water or broth with some poultry seasoning and thyme, then shred the chicken apart. (You can also use 4-5 cups leftover rotisserie chicken or leftover turkey.)
  2. Cut broccoli into bite-sized pieces and cook in the microwave until it’s barely tender-crisp. (Drain it after cooking if it seems wet.)
  3. Whisk together mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder.
  4. Then mix in the grated cheese and Parmesan.
  5. Preheat oven to 375F and spray a 9″ X 13″ casserole dish with non-stick spray.
  6. Put shredded chicken and barely cooked broccoli into the casserole dish, stir to combine, and season to taste with salt and fresh-ground black pepper.
  7. Use a rubber scraper to spread the cheesy curry topping over the chicken and broccoli and top with more grated cheese.
  8. Bake the Chicken Broccoli Curry Casserole at 375F for 35-40 minutes, or until it’s nicely browned and bubbling hot.
  9. Serve hot and enjoy!

Make it a Low-Carb Meal:

You could eat this casserole as a one-dish meal like I did, but if you want something more just serve with one of these side dishes:

Cheesy Chicken Broccoli Curry Casserole in baking dish shown on cutting board

Want more ideas for using leftover chicken or turkey?

Check out Low-Carb Leftover Turkey Recipes for more ideas using cooked turkey (or chicken!)

Weekend Food Prep:

Chicken Broccoli Curry Casserole has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 4 boneless, skinless chicken breasts, cut into lengthwise strips
  • 1 tsp. poultry season
  • 1 tsp dried thyme
  • water or chicken stock to cover the chicken while cooking. (see notes)
  • 6 cups bite-sized broccoli pieces
  • 1 cup mayo
  • 1 cup sour cream
  • 1 T lemon juice (see notes)
  • 2 tsp. sweet curry powder
  • 1 tsp. hot curry powder (Use any combination of curry powders you prefer.)
  • 3 cups grated Three Cheese Blend (Use less cheese if you prefer of course.)
  • 1/4 cup finely grated Parmesan cheese
  • salt and fresh-ground black pepper to taste

Instructions

  1. Preheat the oven to 375F/190C. Spray a 9″ x 13″ glass or crockery casserole dish with non-stick spray.
  2. Trim chicken breasts and cut each breast into 3 or 4 lengthwise strips. Put chicken strips into a saucepan, add water or chicken stock to cover by an inch or so, add the poultry seasoning and dried thyme, and bring the chicken to a low boil.
  3. As soon as the water starts to boil, turn heat as low as it will go and cook the chicken for 12-15 minutes, or until it’s firm.
  4. Drain chicken into a colander placed in the sink. When it’s cool enough to handle, use two forks to shred the chicken strips apart into bite-sized pieces. (If you have leftover rotisserie chicken you can use 4-5 cups of shredded rotisserie chicken instead of cooking your own chicken.)
  5. While the chicken cooks, cut up enough broccoli to make 6 cups of bite-sized broccoli pieces. Put the broccoli into a large glass bowl or large 8-cup glass measuring cup, cover with cling-wrap, and microwave on high about 1 to 1 1/2 minutes. (You want the broccoli still quite crisp; it will cook in the oven.)
  6. Drain the broccoli into a colander if it seems very wet. (You can steam the broccoli if you prefer, but be sure it is drained well before you add it to the casserole.)
  7. Whisk together the mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder in a small mixing bowl or 4 cup glass measuring cup. (If you’re a curry fan, you might want to taste at this point and see if you want a little more curry powder.)
  8. Then mix in 1 1/2 cups of the grated cheese blend and the Parmesan cheese.
  9. Put the shredded chicken and barely-cooked broccoli into the casserole dish and gently stir so ingredients are evenly distributed. Use a rubber scraper to spread the cheesy creamy topping over the chicken/broccoli mixture. Top with the other 1 1/2 cups grated cheese.
  10. Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top.
  11. Serve Chicken Broccoli Curry Casserole hot and enjoy!

Notes

You can also use 4-5 cups shredded rotisserie chicken to make this recipe. I used my fresh-frozen lemon juice for this recipe.

This recipe first appeared on Kalyn’s Kitchen as a Chicken Broccoli Curry Casserole made with canned soup.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 585Total Fat 43gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 25gCholesterol 133mgSodium 600mgCarbohydrates 13gFiber 4gSugar 4gProtein 37g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Cheesy Chicken Broccoli Curry Casserole shown in baking dish on napkin and cutting board

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cheesy Chicken Broccoli Curry Casserole is definitely a great dinner for low-carb or Keto diets. If you’re following a low-glycemic diet or the original South Beach Diet guidelines about fat, you may want to reduce the amount of cheese and use lower-fat mayo and sour cream to make this more suitable.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite recipe was posted (without a single photo) in 2005! It was updated and modified into a version without canned soup. The new cheesy casserole with chicken, broccoli, and curry flavors was last updated with more information in 2025.

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]]> Layered Mexican Casserole with Chicken and Cauliflower Rice https://recipecoast.com/layered-mexican-casserole-with-chicken-and-cauliflower-rice/ Thu, 30 Apr 2026 07:01:53 +0000 https://recipecoast.com/layered-mexican-casserole-with-chicken-and-cauliflower-rice/

Layered Mexican Casserole has Green Chile Enchilada Sauce, sour cream, green chiles, chicken, cauliflower rice, and cheese. And everyone who loves those Mexican flavors will love them in this cheesy creamy casserole!

PIN the Layered Mexican Casserole to make it later!

Layered Mexican Casserole with Chicken and Cauliflower Rice finished casserole in baking dish

Layered Mexican Casserole with Chicken and Cauliflower Rice is a recipe that would be a winner for a Cinco de Mayo dinner! We loved this low-carb and gluten-free casserole when we tested the recipe. And the recipe was inspired by a comment on an old favorite casserole complaining that the recipe wasn’t low in carbs!

That comment got me wondering about what I could come up with for a low-carb version of a layered Mexican casserole with chicken. And this recipe is the happy result of a few experiments with Kara to create this recipe that we thought was amazing! I hope you try it soon.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients.)

How did we make the Layered Mexican Casserole low in carbs?

This Mexican chicken casserole recipe has a layer with Green Chile Enchilada sauce reduced on the stove and combined with green chiles, sour cream, diced chicken, and sliced green onions. The other layer has a cauliflower rice mixture that also has onions, cumin, and green bell pepper. And of course, all the layers have cheese. I promise this recipe will be a hit with all the Mexican food fans who are watching their carbs!

Why I use Hatch Green Chile Enchilada Sauce for the Layered Mexican Casserole:

I’m a long-time fan of Hatch Green Chile Enchilada Sauce (affiliate link), a delicious canned green enchilada sauce that’s gluten-free. Even though the ingredient list has tiny amounts of sugar and cornstarch, the sauce adds only 3.5 carbs per serving to this recipe. And this sauce is so flavorful and convenient that for me it’s a product worth using. If you find other canned Green Chile Enchilada Sauce that’s also low in sugar, by all means use the sauce you prefer!

How low in carbs is this Layered Mexican Casserole?

This tasty casserole has only 10.6 net carbs in a serving, with 18 grams of protein!

Want more low-carb Mexican Food?

Check out Keto Mexican Food Dinners for more tasty Mexican dishes that are low in carbs!

Layered Mexican Casserole with Chicken and Cauliflower Rice process shots collage

How to make Layered Mexican Casserole:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

  1. Preheat oven to 375 F/190C. Spray a casserole dish with non-stick spray.
  2. Take frozen cauliflower rice out of the freezer.
  3. Put Green Chile Enchilada Sauce  in a small saucepan and simmer until it’s reduced to one cup.
  4. Dice onion and green bell pepper and slice green onions, and cut chicken into small dice. 
  5. Heat olive oil in a big frying pan, add onion and green pepper and cook until they’re starting to brown. Add ground cumin and cook a few minutes more.
  6. Add frozen cauliflower rice and cook over high heat until rice is hot and some steam has evaporated, about 4 minutes.
  7. When Green Chile Enchilada Sauce is reduced to one cup, put it in a medium-sized bowl and stir in diced green chiles. Taste to see if you want some Green Tabasco Sauce.)
  8. When the mixture is still warm but not hot, stir in the sour cream, diced chiles, and green onions.
  9. Make a layer in the casserole dish with half the cauliflower rice mixture.
  10. Add half the chicken/sour cream mixture by spoonfuls, and spread it over the cauliflower rice.
  11. Add half the grated cheese over the chicken mixture.
  12. Make another layer each of cauliflower rice mixture, chicken mixture, and grated cheese.
  13. Bake uncovered about 30-35 minutes. 
  14. Let the Layered Mexican Casserole stand 5-10 minutes before cutting, and then serve!

Make it a Low-Carb Meal:

I’d love this Mexican Casserole served with any of these side dishes for a low-carb meal:

Layered Mexican Casserole with Chicken and Cauliflower Rice shown in baking dish

Weekend Food Prep:

This Layered Mexican Casserole recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 3 cups frozen cauliflower rice (see notes)
  • one 15 oz. can Hatch Green Chile Enchilada Sauce
  • 1 medium onion
  • 1 green bell pepper
  • 1 T olive oil
  • 1 T ground cumin (see notes)
  • one 4 oz. can diced green chiles (see notes)
  • 1 T Green Tabasco Sauce (optional)
  • 3/4 cup sour cream
  • 2 cups diced cooked chicken
  • 1/4 cup sliced green onion
  • 2 cups grated Mexican Cheese Blend

Instructions

  1. Preheat oven to 375 F/190C. Spray a 9″ x 12″ x 3″ casserole dish with non-stick spray. (You need a dish close to that size to hold this recipe.)
  2. Take frozen cauliflower rice out of the freezer and let it start to thaw on the counter.
  3. Put Hatch Green Chile Enchilada Sauce (or sauce of your choice) in a small saucepan and simmer until it’s reduced to one cup.
  4. Dice onion and green bell pepper and slice green onions.
  5. Cut chicken into small dice. (We used cooked rotisserie chicken from Costco, which made it easy.)
  6. Heat olive oil in a frying pan big enough to hold the cauliflower rice, add onion and green pepper and cook until they’re barely starting to brown, about 5 minutes.
  7. Add ground cumin and cook a few minutes more.
  8. Then add frozen cauliflower rice and cook over high heat until rice is hot and liquid has evaporated, about 4 minutes.
  9. When Green Chile Enchilada Sauce has reduced to one cup, put it in a bowl that’s big enough to hold the chicken, and stir in diced green chiles. (Taste to see if you want the optional Green Tabasco Sauce.)
  10. When the mixture is still warm but no longer hot, stir in the sour cream, diced chiles, and green onions.
  11. Make a layer in the bottom of the casserole dish with half the cauliflower rice mixture.
  12. Add half the chicken/sour cream mixture by spoonfuls, and spread over the cauliflower rice.
  13. Add half the grated cheese over the chicken mixture.
  14. Make another layer each of cauliflower rice mixture, chicken mixture, and grated cheese.
  15. Bake uncovered 30-35 minutes, or until casserole is bubbling hot and the top is nicely browned. 
  16. Let the Layered Mexican Casserole stand 5-10 minutes before cutting, and serve!

Notes

We made this Layered Mexican Casserole with 3 cups cauliflower rice, but if you’d like a thicker cauliflower rice layer you can use a bit more.

If you’re not a huge cumin fan, you might want a bit less cumin.

The diced green chiles are mild Anaheim chiles, not Jalapenos!

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 285Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 71mgSodium 257mgCarbohydrates 13gFiber 2.4gSugar 7gProtein 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Layered Mexican Casserole with Chicken and Cauliflower Rice thumbnail square image of finished casserole in baking dish

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe for a layered Mexican casserole uses a Green Chile Enchilada Sauce that does have teeny-tiny amounts of cornstarch and sugar. But those amounts are so low that this recipe should be low enough in net carbs for most low-carb diets. I’m not tagging it as Keto, although it wouldn’t be bad for a one-dish meal. For the original South Beach Diet it would be recommended to use low-fat dairy products.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Layered Mexican Casserole was created in 2021 as a lower-carb version of a favorite Mexican Chicken Casserole from the past! It was last updated with more information in 2026.

Pinterest image of Layered Mexican Casserole with Chicken and Cauliflower Rice

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