Mexican food is my absolute favorite! I had my Low Carb Chicken Enchilada Bake on the menu one night for dinner, but realized I didn’t have enchilada sauce in the pantry. I made a few changes and came up with a taco version of that casserole. It turned out super tasty and only requires a few basic ingredients. I have made a couple of small updates since first publishing the recipe. I decreased the flatbread by one sheet as well as added in some white queso. Not only did it decrease the carb count per serving, it also added a lot of flavor. I use the Gordo’s or Ole brand of white queso. I find them at Kroger and Walmart if you want to check them out.
I used Cutdacarb flatbreads for this recipe, but any low carb flatbread will work. You can even use low carb tortilla shells. I cut this casserole like a lasagna and served it with our favorite toppings. It re-heats great leftover too! Hope you enjoy!
For more low carb Mexican inspired dishes check out these recipes:
- Low Carb Mexican Chicken Skillet
- Crock-Pot Salsa Chicken
- Low Carb Taco Chili
- Low Carb Mexican Casserole
- Low Carb Enchilada Meatball Bake
- Easy Chicken Fajitas
- Low Carb Chicken Enchilada Soup
- Low Carb Beef Taquitos
- Keto Cheese Crisp Nachos
- Cheese Shell Tacos
For a homemade taco seasoning recipe, check out my post here.
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