My original Keto Green Chicken Enchilada Cauliflower Casserole is still one of the most popular Keto chicken recipes on IBIH! Super easy to throw together, this tasty keto cauliflower casserole is destined to become a family favorite!
As a long-term ketoer, low carb cauliflower casseroles are my everything. Recently I posted the Keto Cauliflower alla Vodka Casserole and it was an instant hit, so I’m guessing you guys are big fans too!
What I love about a Keto cauliflower casserole is it’s versatility. A heap of cooked cauliflower is like a blank canvas on which almost any flavors can be thrown with great results.
Especially if there is CHEEEESE involved.
Case and point – Jalapeno Popper Cauliflower Casserole?? Done it. Spinach and Artichoke Dip Cauliflower Casserole?? YASSSSS! Even low carb Pepperoni Pizza Cauliflower Casserole – still one of my most popular recipes here on IBIH.
Meanwhile, this keto Green Chicken Enchilada inspired recipe is my new favorite low carb cauliflower casserole – and I don’t make that statement lightly. Many of the keto recipes here on IBIH I’ve made and posted and never made again, because as delicious as they might be, I’m just fickle like that.
This keto Green Chicken Enchilada Cauliflower Casserole recipe I have already made 6 times. In only 3 weeks. I’m obsessed with it. Nay, addicted to it. It’s a long term relationship we’ve got going here – and I’m all in.
Once you taste it for yourself, you’ll know why.
The flavors and textures are out of this world, but what I also love about it is HOW STINKING EASY IT IS.
To really make this Keto Green Chicken Enchilada Casserole fast, I use frozen cauliflower florets and pick up a rotisserie chicken on my way home – it takes five minutes to bone and shred the chicken while the cauliflower is cooking – and then you just have to chop your cilantro and shred the cheese.
Once that’s done you can literally throw everything in one dish, stir it up, and bake or microwave it until it’s all hot and bubbly and…OM NOM NOM!
It’s so good that I burn my mouth EVERY TIME because I eat it wayyy too hot and the melty, cheesy, deliciousness bites me back on the way down. It’s totally worth it. I AIN’T EVEN MAD.
I could never be mad at you delicious gooey cauliflower casserole…
Sorry, I forgot we had company…
ANYWAY. It’s cheesy people – and it’s got chunks of tender chicken mixed into the softened cauliflower, a creamy and tangy sauce with a little heat to it, and did I mention the CHEESE?
#somuchcheese
It also reheats like a dream and is just as good if not better leftover! I really can’t say enough about how good this keto green chicken enchilada cauliflower casserole recipe is.
I’m not kidding – I could go on and on…
Instead I’m going to let the photos do the talking, and wrap this up and get it posted so that YOU can make it and see for yourself how utterly addicting this keto green chicken enchilada cauliflower casserole is.
Be sure to make it and report back ASAP to let us know what you thought! You can also tag me with photos of your results @ibreatheimhungry on Instagram!
Keto Green Chicken Enchilada Cauliflower Casserole Video
Green Chicken Enchilada Cauliflower Casserole – Low Carb
- Total Time: 40 minutes
- Yield: 6 generous one cup servings 1x
- Diet: Diabetic
Description
A delicious keto cheesy green chicken enchilada cauliflower casserole that is to die for! Super easy to throw together it’s also low carb, keto, and gluten free!
Ingredients
- 20 oz frozen cauliflower florets (about 4 cups)
- 4 oz cream cheese, softened
- 2 cups cooked chicken, shredded
- 1/2 cup Salsa Verde
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1/4 cup sour cream
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender.
- Add the cream cheese and microwave for another 30 seconds. Stir.
- Add the chicken, salsa verde, salt, pepper, cheddar cheese, sour cream, and cilantro. Stir.
- Bake in a preheated oven at 375 degrees (F) in an ovenproof casserole dish for 20 minutes.
- OR you could microwave on high for 10 minutes.
- Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: keto Cauliflower Casserole
- Method: microwave
- Cuisine: Mexican American
Nutrition
- Serving Size: 1 cup
- Calories: 311
- Fat: 18g
- Carbohydrates: 4g net
- Protein: 33g
Keisha says
Holy Cauliflower! You were so right. Mouth burnt. Totally worth it. did not know I was such a cauliflower fan until Keto and you. Thank you so much. LOVE THIS WEBSITE.
Mellissa Sevigny says
Thanks so much Keisha and I’m glad you loved it as much as I did! :)
Erica Kollman says
When my 5 year old, who just so happens to be the world’s pickiest eater, says it’s good, it must be good. Then, when my husband, the world’s second pickiest eater, says we have to make it again, you know it’s good. You’re AWESOME!
Janet Mundy says
Made this tonight. Didn’t change a thing. We really, really like it. Will definitely be making this again, and again. Served with a salad and made a very satisfying dinner.
Thanks,
Janet Mundy
Jes says
I changed up the recipe a bit, but the result is amazing. I kept the ingredients listed and blended all the sauce components in my food processor, adding a small can of green chiles, some onion powder, the juice of half a lime, and a roasted jalapeno. I’m serving this with fresh diced tomato, guacamole, and sour cream. My husband doesn’t do low carb, but will eat what I make because it’s so good! For him, I made a black bean corn salsa to bulk his dinner. Highly recommended.
Stephanie says
This recipe is fabulous! Had it for dinner last night and lunch today. Will definitely make it again (and again, and again). Tonight I’m trying the Low Carb Beef Stroganoff Meatballs…yum!
Jan says
next time I buy cauliflower, this is definitely what I’m going to make!
janet says
what if you don’t like cauliflower what could you use
Beth M says
I don’t like cauliflower (really!), and I loved this. I made it with frozen riced cauliflower so there were no big chunks of it. I think this is the perfect dish for cauliflower haters!
Jessica Romeo @ eatwelloutsidethebox.com says
Oh my, my mouth is watering this looks so delicious! and what a fabulous idea with the cauliflower! Totally need to make this ASAP
Chris Siolo says
Made this last night doubling the recipe using pepperjack and Kraft Mexican cheese. It’s a hit no doubt about it. I used a large head of cauliflower which I simmered in chicken broth. Then baked in the oven until the cheese was browned about an hour in my oven which always takes more time than a recipe calls for.
The better half loved it and we have enough for a couple days of lunch and dinner or sides. Thanks this is a great dish! I have a feeling we’ll be making this often.
IBikeNYC says
This sounds terrific, and I am getting dressed right now to head out to the market to get the rest of what I need to make it!
Thanks for the tip about the Pepper Jack and Mexican cheeses. I’d been wondering if that would work or just overpower the dish. Also love the idea of using fresh cauliflower and cooking it in broth.
Any thoughts or preferences regarding the salsa verde? Every place I looked online had people raving about Herdez, so that’s what I’m gonna buy.
Chris Siolo says
I don’t know how hot you like your salsa verde. I used a medium and would have switched it down to a mild. The pepper jack cheese really worked with this recipe. As for brand I just picked-up what was on the shelf at the grocery. Our store doesn’t carry Herdez. Salsa verde brand I used is Las Palmas.
I’m sure however you make it you will like it! MS really out did herself with this recipe :)
IBikeNYC says
Didn’t see your answer until just now.
Thank you so much for getting back to me.
I like my stuff pretty hot; I use jalapenos and their brine to heat up dishes like this.
In the end, I made a variation on this using low-carb tortillas instead of the cauliflower.
Laura says
Just be sure to read the ingredients on verde sauces and choose one made with tomatillos as the main ingredient. Some are made with green tomatoes
KalynsKitchen says
Great idea!
Malainie says
Here in New Mexico, everybody has a favorite green chile chicken enchilada recipe. Many of us make our own green chile sauce. This looks like an admirable stand-in for the tortillas in my enchiladas!
Maribel says
Ever since I went to a Mexican restaurant (it closed down a few years ago, SUPER bummed out on that), I’ve been trying to replicate their green sauce for their enchiladas. All I know is that the owners/chefs were from New Mexico. So I HAVE to ask, what is the almighty secret to making the green sauce so freakin’ scrumptious?
Sa P. says
The secret behind really good chile is using New Mexico Green Chile, usually Hatch, and it’s usually roasted in the fall. New Mexicans keep freezer loads of the stuff. You can order it online but lately I’ve been finding New Mexican Green Chile in stores here in LA.
Angie says
Las Palmas Green Enchilada Sauce blended with cilantro will give you exactly what you have been searching for!
Maria says
I bought a can of the Las Palmas red enchilada sauce and it was gawd-awful! I threw it away. Did I get a bad can? I’m hesitant to buy it again, or try the green. Maybe I’ll chance it.
Mellissa Sevigny says
I despise red enchilada sauce so it’s hard for me to say – the green is completely different.
Corina says
I use the Las Palmas Red Chili instead of the enchilada sauce. Very good too.