Simple and Easy Low Carb Mexican Chicken

Simple for the Non-Cook

Baked cheesy shredded chicken casserole with tomato in a white bowl on a wooden counter. — All images by the author

I had a working dad tell me he did not know how to cook and also said that he wanted to add more veggies to their diet. So this one is for you. I chose cauliflower as the main vegetable because it has little to no flavor profile, which kids sometimes balk at. It also isn’t green; another known hard pass for kids. I hope this finds its way into your home and finds a place in your home as well.

This recipe is fast, requires little to no prep time, and can be frozen once cooked and reheated on another day. You can add other veggies if your children do appreciate them, and the choices of add-ins are unlimited. I’ll give you some options if you don’t want Mexican, though I think most people would eat Mexican every day if they could. This low-carb recipe makes that possible.

Let’s get to it.

Ingredients:

1 rotisserie chicken (meat removed from the bone, most of the skin removed, and shredded)

1-2 tablespoons olive oil

Cooking spray

1 bag of frozen cauliflower rice

1 onion, sliced (you can use pre-diced onion from the produce department to save time and fingers, if needed)

1 red pepper, diced (you can use pre-diced peppers —green or red— from the produce department to save time and fingers, if needed)*

*If you like spice, add a jalapeño, diced finely

1-1/2 tsp chili powder (spice-wise, it is your choice)

1/2 – 3/4 tsp ground cumin

1/2 tsp salt

1/2 tsp oregano

1/4 tsp black pepper

2 cloves of fresh garlic, minced (jarred minced garlic is fine to use as well)

8 oz of shredded cheese (your choice)

1 1/2 cups of heavy cream

3/4 cup pico de gallo (store-made fresh pico de gallo is fine if it’s in the produce section-spice level is to your preference)

Shredded chicken beside sautéed red pepper, onion, and cauliflower rice in a 9x13 foil pan. — All images by the author

Let’s Cook!

Heat your oven to 350°

Shred the chicken and set aside

Heat a skillet on the stovetop and then add the peppers, onions, and garlic

Brown the veggies until they are golden

Add the frozen or thawed cauliflower and brown

Add the spices

-In a bowl, mix the heavy cream, pico, and 1/2 of the cheese

Add the shredded chicken and mix well

Shredded chicken, vegetables, cheese, and creamy sauce mixed together in a 9x13 foil pan before baking. — All images by the author

-When the vegetables are done (they should look golden brown), add them to the chicken mixture and mix well

Taste for salt and flavor and feel free to adjust as needed

Pour the mixture into a sprayed baking dish (9×13)

Unbaked chicken casserole in a 9x13 foil pan, topped with shredded cheddar and white cheese. — All images by the author

Sprinkle with the remaining shredded cheese

Bake for 40- 45 minutes or until it’s golden brown on top

Enjoy your meal

I make this meal whenever we’re fed up with the usual suspects for dinner. You can dress it up or down as suits your fancy. Have 2 different colored peppers, add peas, add broccoli or any veggies you or your family likes. If you add anything, simply increase the cream, shredded cheese, and pico accordingly.

This recipe is very forgiving. You don’t have to be exact with everything. Learning to be flexible when following a recipe makes your life easier. There are no wrong answers. And as long as you don’t burn the meal, you are all good.

All in all, remember this.

It is easier to add flavor, like salt or pepper, than to remove it and save the meal. Add a little at a time, and right before you put this in the oven, taste and add what you need.

If you meal prep, you can shred the chicken and dice or thaw your veggies before cooking day. Don’t mix the cream and pico before you are ready to assemble and cook. Pico has lime juice, which is not on good terms with milk. Milk takes offense to sitting with lime juice in it and will scowl and act sour. (For real, don’t premix them)

Also, you can make this, cook it, and then portion it into meals that you can microwave or freeze for a later time.

(Published on Kitchen Passport, Substack, 2026)

Enjoy another recipe:

Ravioli Alfredo

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