Low Carb Chicken Tamale Casserole | Gluten-free (Keto Variation)

This Low Carb Chicken Tamale Casserole recipe is an easy Mexican chicken casserole perfect for using leftover chicken or turkey. Cheesy chicken and enchilada sauce over a green chile biscuit layer made with almond flour. Make this low carb casserole for your family!

Finished low carb chicken recipe plated on a white plate; bake dish is in the background

Look no further for your next low carb dinner! My Mexican chicken casserole recipe is ready in minutes, kid-approved, and is cheesy delicious.

Seems like so many people have to avoid things and have food issues – whether out of medical necessity or personal choice. I have friends and family that have had to forego gluten, corn, dairy, and soy.

All of it. It is a nightmare to adjust to this new way of life, and I get it.

This casserole recipe is low carb and gluten-free. It can be made lower carb and corn free (see below). It can be made soy-free if you are careful with your enchilada purchase or make your own. …Dairy? Uhhh, yeah that one we got. Lots. [shrugs]

Top down view of finished casserole plated on a white plate with a silver fork, topped with sour cream and pork rind crumbs

How is this Mexican chicken casserole low carb?

  • This recipe uses my low carb biscuit batter in place of cornbread.
  • We also use crushed pork rind (chicharones) instead of crushed tortilla chips for crunch on top.
  • I used canned enchilada sauce that showed 5g carbs per serving on the label. Double check your sauce doesn’t have added sugar.

This handy casserole is low carb because unlike in my original Turkey Tamale Casserole, which uses a box of Jiffy cornbread mix, this recipe uses variation of my Low Carb Cheddar Bay Biscuit batter.

Collage showing the biscuit layer, 4 photos: almond flour, sour cream, green chile, and corn in a clear glass bowl; whisk combining the ingredients; whisk in the bowl with prepared low carb biscuit batter; cooked biscuit layer in a clear glass bake dish fresh from the oven

My low carb biscuits are magical. With cheddar cheese and Old Bay, they are reminiscent of Red Lobster biscuits. The thing about these biscuits though, is that by using almond flour, they have an almost cornbread-like texture.

So, putting 2 and 2 together, I thought “Hey!” That could maybe work in my tamale casserole recipe to make a low carb version.

And as such, this low carb chicken recipe was born.

Can I use turkey in this recipe?

YES! If fact I encourage you to stock these ingredients for the holidays to use up leftover turkey. This recipe is perfect for that.

Collage of 2 photos; fork pricking the cooked biscuit layer all over; enchilada sauce being poured from the can onto the biscuit layer

Is this Mexican chicken casserole recipe spicy?

Nope. Not unless you want it to be. In which case, add hot sauce. But as written this is not a spicy recipe because canned green chilies (I used Hatch chilies) are mild, not spicy.

Collage of 3 photos: chicken layer on enchilada sauce; shredded cheese (not yet cooked); cooked casserole with melted cheese

Does this casserole reheat well?

Yes it does! So if you are only serving a couple people, make it one, eat twice. Or enjoy leftovers for lunch the next day. Just heat in the microwave.

We reheat this low carb chicken casserole the same as any regular casserole.

Finished Mexican chicken casserole plated on a white plate; bake dish is in the background

What is the keto variation?

This is pretty obvious and I realize I’m not being all that clever, but I just literally tell you in the recipe instructions to omit the corn if you want to bring the carb count down further.

Low carbers generally want carbs under 100g or even 50g a day. Strict keto-ers keep them under 20g a day. So by omitting the corn, we knock the carbs down from 17g to 12g.

Finished tamale casserole in the bake dish with a large metal spoon scooping some up

What should I serve with my low carb chicken casserole?

To keep your dinner low carb, I recommend serving this dinner with simple side salad greens and oil and vinegar. The only carbs there are fiber, which don’t count.

Another option especially if you are not such a fan of salad (like me) is to roast broccoli or asparagus. But yeah, something definitely green to go with this one.

Top down view of finished casserole plated on a white plate, topped with sour cream and pork rind crumbs

Want More Low Carb Chicken Recipes?

Finished casserole plated on a white plate; bake dish is in the background

So that’s it folks! A low carb chicken casserole because we all need cheesy satisfying meals like this.

Click the P for Pinterest at the bottom of this post to save this recipe. If you make it, post on Instagram and tag @ericasrecipes.

pinnable image of plated casserole
Top down view of finished casserole plated on a white plate, topped with sour cream and pork rind crumbs

Low Carb Chicken Tamale Casserole

Cheesy chicken and enchilada sauce over a green chile biscuit layer made with almond flour.
5 from 11 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Mexican
Keyword: low carb casserole, low carb chicken recipe, Mexican chicken casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
Authur: Erica
Servings: 6 people
Calories: 422kcal


For the Biscuit Layer

  • 1-½ cups almond flour
  • 1 Tbsp baking powder
  • ¼ tsp kosher salt
  • 1 tsp cumin
  • 2 cups shredded cheese mix such as cheddar-jack or Mexican blend divided
  • 4 oz canned chopped green chilies
  • 1 cup corn OMIT if KETO
  • ½ cup sour cream
  • 2 eggs
  • 2 Tbsp unsalted butter melted

For the Tamale Casserole

  • 1 cup enchilada sauce
  • 12 oz diced chicken or turkey meat
  • garnish: chopped green onion, sour cream, and crushed pork rind


  • Heat oven to 400F.

Make the Biscuit Layer

  • In a large mixing bowl, whisk together the almond flour, baking powder, salt, and cumin.
  • Whisk in the green chilies, corn, sour cream, eggs, and 1/2 cup cheese.
  • Pour into a 11×9 casserole dish. Bake at 400F for 20 minutes or until golden and set in the center.

Assemble the Tamale Casserole

  • Use a fork to prick the biscuit layer all over. Pour the enchilada sauce evenly over top.
  • Layer the turkey and cheese onto the enchilada sauce.
  • Bake at 400F until meat is heated through and cheese is melted.
  • Serve topped with green onion, sour cream, and crushed pork rinds.


As written, this recipe is 422 calories per serving with 17g carbs. If you want to reduce the carbs further (such as for keto), omit the corn. Then the recipe is 397 calories per serving with 12g carbs.
This is a perfect leftover turkey recipe!


Calories: 422kcal


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