Green Chile Chorizo and Chicken Mexican Casserole

5 from 1 reviews




  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  3. In a large mixing bowl, combine the cauliflower, green chilies, bell pepper, onion, and garlic.
  4. Drizzle with the olive oil and sprinkle the cumin, chili powder and oregano over top. Toss to evenly coat all the vegetables.
  5. Line the vegetables in a single layer across the baking sheet. Roast in the oven for 20 – 30 minutes.
  6. While the vegetables are roasting, heat a large skillet over medium heat. Add the butter to the pan.
  7. Once the butter is melted and the pan is heated, add the chicken and the chorizo to the pan. Sauté until cooked through.
  8. Line the roasted vegetables in the bottom of a large casserole dish. Layer half of the cheddar cheese on top of the vegetables.
  9. Layer the chicken and chorizo on top of the cheese. Top with remaining cheese and bake for an additional 20 minutes.
  10. Optional – top with sour cream and green onions.


net carbs per serving: 6.4g


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