Mexican – Recipe Professional https://recipeprofessional.com The Finest Recipe Resource Wed, 29 Apr 2026 15:54:51 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://recipeprofessional.com/wp-content/uploads/2025/11/RC_favicon.webp Mexican – Recipe Professional https://recipeprofessional.com 32 32 Layered Mexican Casserole with Chicken and Cauliflower Rice https://recipeprofessional.com/layered-mexican-casserole-with-chicken-and-cauliflower-rice/ https://recipeprofessional.com/layered-mexican-casserole-with-chicken-and-cauliflower-rice/#respond Wed, 29 Apr 2026 15:54:51 +0000 https://recipeprofessional.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.

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!

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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]]> https://recipeprofessional.com/layered-mexican-casserole-with-chicken-and-cauliflower-rice/feed/ 0 Mexican Red Lentil Stew https://recipeprofessional.com/mexican-red-lentil-stew/ https://recipeprofessional.com/mexican-red-lentil-stew/#respond Mon, 26 Jan 2026 10:58:34 +0000 https://recipeprofessional.com/mexican-red-lentil-stew/

Mexican Red Lentil Stew is an easy recipe that’s always a hit, and this delicious red lentil stew is vegan and gluten-free! Of course lentils have some carbs, but they also have fiber so if you check the nutritional information this might be lower in net carbs than you’re thinking.

PIN this tasty Red Lentil Stew to make it later!

Mexican Red Lentil Stew finished stew in serving bowl

This amazing Mexican Red Lentil Stew is a dish I made regularly when I used to have a soup party every year, and everyone would gobble it up and go back for more. And even though I didn’t mind the original photos for this dish, recently I was glad to update them with better ones when I had the chance.

When I looked at the notes for the original post, I noticed the soup was adapted from this recipe from Budget Bytes, who adapted it from Andrea Meyers, so you can tell the recipe has had a lot of fans!

I love red lentils in soup because they cook quickly and dissolve into the soup more quickly than regular lentils, and in this soup the lentils are seasoned with turmeric, ground cumin, and chile powder. Those spices plus the combination of lime and cilantro makes this soup a winner for me.

I eat mine with a dollop of sour cream, but if you skip the sour cream this tasty soup is vegan. I hope you’ll try it if you like these ingredients!

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.)

Can you use other types of lentils for this lentil stew recipe?

I encourage you to use red lentils for this stew, both for the flavor but also for the way they dissolve much more quickly than regular brown or green lentils when they’re used in soup. But if that’s just not happening at your house, I’m sure regular brown lentils will still be tasty.

What gives the Mexican flavors in this Red Lentil Stew?

Ground cumin, ground Ancho chile peppers, Green Tabasco Sauce, and lime juice all give this lentil stew a Mexican vibe!

What if you don’t want cilantro in the Red Lentil Stew?

I do understand that cilantro doesn’t taste good to some people, and if you’re someone with the anti-cilantro tastebuds I would use thinly-sliced green onion instead.

Mexican Red Lentil Stew process shots collageMexican Red Lentil Stew process shots collage

How to Make Mexican Red Lentil Stew:

(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.)

  1. The recipe starts by bringing the lentils and water to a boil, then letting the lentils sit covered for 30 minutes.
  2. While the lentils are pre-cooking in the hot water, saute chopped onions and celery in olive oil for a few minutes, then add Minced Garlic and cook a bit more. Add ground Turmeric, ground cumin, and ground Ancho chile and cook for 1-2 minutes more.
  3. Then add the vegetable broth, canned tomatoes, and hot sauce, and let simmer.
  4. When lentils have cooked in the hot water for 30 minutes, add the softened lentils and water to the soup pot and cook about 15-30 minutes more, until lentils are soft.
  5. At this point the soup isn’t too much in the looks department, but your kitchen will be smelling wonderful.
  6. Taste and see if you want to add salt, pepper, or any more hot sauce.
  7. While soup cooks, chop up a good-sized bunch of cilantro. (I used a whole cup of chopped cilantro, but you could get by with less.)
  8. When lentils are soft and starting to dissolve into the soup, add the lime juice and cilantro (or thinly-sliced green onion) and cook about 5 minutes more.
  9. Serve with more limes to squeeze into the stew if desired. This is good with a dollop of sour cream or vegan sour cream substitute.

Mexican Red Lentil Stew shown on napkin with cut limes in background.Mexican Red Lentil Stew shown on napkin with cut limes in background.

More Soup or Stew with Lentils:

Ingredients

  • 1 cup dry red lentils
  • 2 cups water
  • 1 T olive oil
  • 1 onion, finely chopped
  • 1 cup finely chopped celery
  • 1 T minced garlic (see notes)
  • 1/4 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. chile powder
  • 1 14.5 oz. can roasted tomatoes (see notes)
  • 2 cups vegetable broth
  • 1 tsp. green Tabasco sauce (see notes)
  • salt and fresh ground black pepper to taste
  • 1/4 cup fresh squeezed lime juice (see notes)
  • 1 cup chopped fresh cilantro (see notes)

Instructions

  1. Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
  2. While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.)
  3. Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften.
  4. Add garlic and cook a few minutes more.
  5. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
  6. Add diced roasted tomatoes, vegetable broth, and hot sauce. I used Green Tabasco Sauce (affiliate link) for this recipe.
  7. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you’d like them. I simmered it about 25 minutes.)
  8. While soup cooks, wash, dry and finely chop 1/2 – 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice.
  9. When the lentils are softened as much as you’d like, stir in chopped cilantro and lime juice and cook 5 minutes more.
  10. Serve hot, with additional cut limes to squeeze into the soup if desired. You can top the soup with sour cream or vegan substitute if desired.

Notes

You can get by with less garlic, but I like a lot of garlic in this. I like petite dice tomatoes for soup.

Use any hot sauce of your choice if you don’t have Green Tabasco Sauce (affiliate link). You may want less if you use a different brand.

Use the juice of 2-3 limes, or less if you’re not that into lime. You can use less cilantro, or use thinly-sliced green onion if you’re not a cilantro fan.

Recipe adapted from Mexican Lentil Stew at Budget Bytes and Spicy Red Lentil and Tomato Soup at Andrea Meyers.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 162Total Fat 3gSaturated Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 372mgCarbohydrates 26gFiber 5gSugar 3gProtein 9g

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!

Square image of Mexican Red Lentil Stew in serving bowl on napkin, with limes in background.Square image of Mexican Red Lentil Stew in serving bowl on napkin, with limes in background.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Mexican Red Lentil Stew recipe is a great main dish for any phase of the original South Beach Diet, although dried beans and lentils are limited to a small serving for Phase One. It’s a bit high in carbs for a traditional low-carb diet plan, but lentils do have some fiber so the net carbs might be lower than you think; check the nutritional information above.

Find More Recipes Like This One:
Use Soup and Stew 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 red lentil stew with Mexican flavors was first posted in 2010. The recipe was last updated with more information in 2023.

Pinterest image of Mexican Red Lentil Stew

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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