Easy Mexican Chicken Lasagna Casserole

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    [protein] => 27
    [fat] => 16
    [saturated_fat] => 6
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 3
    [cholesterol] => 62
    [sodium] => 702
    [potassium] => 127
    [fiber] => 3
    [sugar] => 1
    [vitamin_a] => 650
    [vitamin_c] => 6.6
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Using pre-made tortillas, this low carb Mexican chicken lasagna casserole comes together quickly. It’s flavored with Southwest spices and plenty of cheese.

Easy Mexican Chicken Casserole

I picked up some low carb tortillas last weekend that are 5g carbs each with 12g fiber and 8g protein. Earlier this week, I used them to make a Mexican chicken lasagna casserole. I got the idea from a Pampered Chef recipe that I saw a few months ago. But my recipe is a bit different.

Most recipes call for 8 tortillas, but I chose to use only 4 to keep the carb count down. The tortillas I used were store bought and weren’t gluten free.

If you want to use tortillas that are also gluten free, I suggest my low carb tortillas. However, you will need to take the time to make these a day or two before you plan to make this easy shredded chicken breast lasagna.

How to make a Mexican Chicken Lasagna

The casserole is made with cooked shredded chicken mixed with sour cream, salsa, and spices for the meat layer. This is layered with tortillas and cheese.

Once the meat mixture is made, it’s a cinch to make the Mexican chicken casserole. Just place half of the chicken mixture in a greased 9×13-in baking pan, layer two tortillas on top, then sprinkle with half the cheese. Then repeat the layers.

After assembling the layers, it’s baked at 425°F for 12 to 15 minutes until cheese is brown. At this point is ready to serve and enjoy.

Low Carb Mexican Chicken Casserole Variations

I threw in a hot chili pepper because I had one from the garden that I wanted to use up. That addition brings the carbs up a little, but it’s worth if for the added flavor.

Although I didn’t have any black olives, I think they would have been a nice addition to sprinkle on top. You can also add some guacamole, fresh salsa, or sour cream as toppings.

Gluten Free Mexican Chicken Lasagna with Tortillas

My husband and daughter really liked the dish and it fed them for most of the week. That says a lot since they are both really picky eaters. I ended up eating only two pieces because they gobbled up the rest.

I hope you enjoy this chicken casserole as much as my family did. And be sure to let us know what you think in the comment section below if you do give the recipe a try.

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Mexican Chicken Lasagna

Author: Lisa MarcAurele

4.64 from 11 votes

Using pre-made low carb tortillas, this layered Mexican lasagna comes together quickly. It’s flavored with Mexican spices and plenty of cheese.

Recipe Video (Click on Image to Play)

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Mexican

Print Pin Review Recipe

Servings 15 servings

Calories 285

Ingredients

• 1 1/2 pounds chicken breast cooked and shredded1 1/2 pounds chicken breast cooked and shredded
• 3/4 cup sour cream3/4 cup sour cream
• 1 cup medium salsa1 cup medium salsa
• 2 tablespoons chili powder2 tablespoons chili powder
• 2 teaspoons ground cumin2 teaspoons ground cumin
• 1 teaspoon dry minced onion1 teaspoon dry minced onion
• 1 red hot chili pepper optional1 red hot chili pepper optional
• 1 tablespoon olive oil1 tablespoon olive oil
• 4 low carb tortillas4 low carb tortillas
• 2 cups shredded cheese I used a Mexican cheese blend2 cups shredded cheese I used a Mexican cheese blend

US Customary – Metric

Instructions

• Combine chicken, sour cream, salsa, chili powder, cumin and dried onion.
• Lightly grease bottom of 9×13 baking pan with olive oil.
• Place half of chicken mixture in prepared pan, layer two tortillas on top, sprinkle with half the cheese. Repeat layers.
• Bake at 425 degrees F for 12 to 15 minutes until cheese is brown.

Notes

Optional Toppings:

• black olives
• guacamole
• fresh salsa
• sour cream

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1square | Calories: 285 | Carbohydrates: 8g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 702mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 6.6mg | Calcium: 270mg | Iron: 2mg

Additional Info

Net Carbs: 5 g | % Carbs: 7.4 % | % Protein: 39.7 % | % Fat: 52.9 % | SmartPoints: 8

Values

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    [calories] => 285
    [carbohydrates] => 8
    [protein] => 27
    [fat] => 16
    [saturated_fat] => 6
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 3
    [cholesterol] => 62
    [sodium] => 702
    [potassium] => 127
    [fiber] => 3
    [sugar] => 1
    [vitamin_a] => 650
    [vitamin_c] => 6.6
    [calcium] => 270
    [iron] => 2
    [serving_unit] => square
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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Post updated in February 2019. Originally published November 2010.