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
Mistee says
My husband loves me more because of this recipe lol. So- I sauteed a seeded jalepeno, 1/2 an onion, and a hand full of cherry tomatoes and added it to the mixture before baking. Also added a pinch of paprika and Cajun seasoning. This recipe was the bomb ??
Cidi says
Can you tell me how many it serves?
Mellissa Sevigny says
As stated in the recipe, it makes 6 servings.
Crissy says
This was very good! We loved it so much! I will make it again cutting down on the dairy a bit and maybe adding another vegetable. I didn’t add the full 1/2 tsp of salt and added a little paprika! I used fresh cauliflower and boiled it about 10-12 minutes. I love how much it made and it tastes so amazing! Can’t wait to make again! Thanks for the recipe, we really enjoyed it!
Janet says
I had leftover chicken and was looking for a side dish. I made this recipe with just the cauliflower, and it was still delicious! I used Frontera tomatillo medium salsa. Thank you!
Stacy says
I do bite counting with intermittent fasting and I like to incorporate a few low carb days per week. Last week it was hard boiled eggs and tuna or chicken salad. Good but gets boring. So I thought I’d look up some low carb chicken casseroles recipes and found this.
It was DELICIOUS! The only tweaks I made was to add in some tomatillos I had left over in the fridge (which is the main ingredient in the verde salsa) and I didn’t add cilantro even though I like it just because I didn’t have any on hand.
So creamy, cheesy, and delicious – and filling. I’m stuffed off of 10 bites! Next I’ll be trying your pepperoni cauliflower casserole!
Thanks for all the awesome recipes!
Megan says
I just made this and it’s REALLY yummy. I made lots of modifications to suit my tastes and what I had on hand, but either way, a fabulous low-carb recipe. Thank you!
Kimberly says
This is amazing. I think this is the ONLY way I ever want to eat Cauliflower ever again.
I could seriously sit and eat the entire pan in one sitting.
Thank you so much for this. I make it every other week now.
Pat says
I microwaved a whole head of cauliflower,chopped, putting it by in a covered bowl until just tender. No extra liquids this way. Added about 3 cups of chopped cooked chicken plus all the rest of the ingredients. It was wonderful. Next time I’m going to double it so I will have some to freeze. I gave my daughter part of mine because her hubby eats low carb and they loved it too. Super yummy recipe. Thank you!
Dale says
I just made this. Ot was wonderful. I switched a little. I already had some bs ckicken thighs cooking in pressure cooker with salsa verde and mushrooms. I was looking for something to do with that. I had rice cauliflower on hand. So I used that. The cream cheese and cauliflower rice mix turned out like a sucy rice.
I also used a combo of monterey jack and cheddar. The mushrooms gave it some crunch. At the end I put a little cheese on top to melt it on top. I will add this to my tool box.
Ps. I used one of those copper pots you see on tv. Cooked everything on the stove and just put yhe entire tbing in the oven
Lisa says
This was amazing! Thank you for posting it!