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Mexican Chicken Bake

If you’re looking for something fairly quick, easy, and family-friendly - you found it.

It’s easy to leave it boring or kick up the heat if you prefer something a bit spicier.

I used chicken breast but for ease, you could grab a rotisserie chicken and use as much of it as you can.

If you’re using full chicken breasts, cut them down into bite-size pieces so they are easy to mix into the rest of the ingredients once the chicken is cooked. I shredded them for this particular recipe and it was a bit time-consuming. Next time, I'll just cut the pieces down to bite-size to save time. Chicken thighs could also be used. They would probably be easier to shred.


Cooking spray plus 2 tbsp of butter or ghee

4 chicken breasts

Sea salt and pepper for light seasoning

1 onion

1 bell pepper

1 bag frozen riced cauliflower

1 tbsp Mexican Seasoning blend

1 cup sour cream

2 cups (divided) shredded mexican or pepper jack cheese


Preheat the oven to 425 degrees

Grease a 9x13 glass baking dish

Put the cut chicken into the dish and dash over with salt and pepper

Bake for about 15 minutes or until cooked through

While the chicken is in the oven, on the stovetop add to a large pan the butter, onion, pepper, riced cauliflower, and seasoning

Stir on medium to low heat until they are cooked through

Take the chicken out of the oven and add it to the stovetop mixture

Add the sour cream and 1 cup of shredded cheese

Stir together until well blended

Put the stovetop mixture back into the baking pan

Add the rest of the cheese and any chives or other toppings you wish

Bake again for about 10 minutes just until the cheese melts


Makes 8 servings of 6 oz each

Calories: 456

Total Fat: 28.3 g

Cholesterol: 79.9 mg

Sodium: 197 mg

Total Carbs: 7.8 g

Dietary Fiber: 2.2 g

Sugar: 3.9 g

Protein: 26.3 g

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