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Low Carb High Protein Rotisserie Chicken Taco Bake – Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Rotisserie chicken (about 4 cups shredded, skin and bones removed)
  • Low-carb tortillas (4–6 medium) or cauliflower rice (3 cups cooked) for a tortilla-free option
  • Shredded cheese (2 cups; Mexican blend, cheddar, or Monterey Jack)
  • Plain Greek yogurt (1 cup; full-fat or 2%)
  • Salsa (1 cup; choose your heat level)
  • Bell pepper (1 large, diced)
  • Red onion (1 small, diced)
  • Jalapeño (1, optional, minced)
  • Olive oil or avocado oil (1 tablespoon)
  • Canned green chiles (1 small can, optional)
  • Fresh cilantro (1/4 cup, chopped)
  • Lime (1, for squeezing over the top)
  • Spices: chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Make the quick seasoning: In a small bowl, mix 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Sauté the veggies: Warm oil in a skillet over medium heat. Add onion and bell pepper; cook 4–5 minutes until softened. Stir in jalapeño and half the seasoning; cook 1 minute. Remove from heat.
  4. Shred the chicken: Pull the rotisserie chicken into bite-size pieces. Toss with the remaining seasoning and the canned green chiles if using.
  5. Mix the sauce: In a bowl, stir together Greek yogurt and salsa until smooth. Taste and add a pinch of salt if needed.
  6. Assemble the base: If using low-carb tortillas: Layer 2–3 tortillas on the bottom of the baking dish, tearing to fit.
  7. If using cauliflower rice: Spread 1.5 cups cooked cauliflower rice across the bottom of the dish.
  8. Layer it up: Spread half the chicken over the base, top with half the veggies, spoon over half the yogurt-salsa sauce, and sprinkle with 1 cup cheese. Repeat with remaining layers.
  9. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 8–10 minutes, until the cheese is bubbly and lightly browned.
  10. Finish and serve: Let it rest 5 minutes. Squeeze lime over the top, shower with cilantro, and slice. Serve with extra salsa, avocado slices, or a dollop of yogurt if you like.