Using pre-made tortillas, this low carb Mexican chicken lasagna casserole comes together quickly. It’s flavored with Southwest spices and plenty of cheese.
Get Recipes Delivered Weekly
Join the Low Carb Yum email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
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.
★ Follow Me on FACEBOOK, PINTEREST and INSTAGRAM for more low carb recipe ideas.
★ Sign up for the Low Carb Yum NEWSLETTER for the latest updates and a FREE Meal Plan.
Mexican Chicken Lasagna
As an Amazon Associate I earn from qualifying purchases.
- 1 1/2 pounds chicken breast cooked and shredded
- 3/4 cup sour cream
- 1 cup medium salsa
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dry minced onion
- 1 red hot chili pepper optional
- 1 tablespoon olive oil
- 4 low carb tortillas
- 2 cups shredded cheese I used a Mexican cheese blend
- 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.
- black olives
- fresh salsa
- sour cream
Join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in February 2019. Originally published November 2010.