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
Dawn says
Thank you for the wonderful recipe. I made this last night and it was quick, easy and delicious. I think next time I might try it with shrimp :)
Jeska says
This is definitely going into the regular rotation! I try to avoid eating too much cheese, but this is an amazing little splurge, while still being low carb, healthy, and packed full of veggies and protein! Almost like mac n cheese, only better!! Would be great with sausage instead of chicken, I think. I’ve made it twice, using a can of diced green chiles instead of salsa. I skipped the sour cream (I don’t usually have it on hand) and used less cheese the first time, and it was delicious! I made it again, and used Fage 2% yogurt instead of sour cream, and it was super creamy and decadent! I don’t use a microwave, so I boiled the cauliflower, keeping it slightly firm, strained the water out and dumped in the rest of the ingredients. The hot cauliflower melted the other ingredients easily as I stirred it together, then put it into a casserole dish, and into the oven. Super easy!!
Katra says
I doubled the recipe and used fresh cauliflower (steamed). I also used rotisserie chicken already shredded from the grocery store deli. Very easy to make. It came out to about 12 servings… but most people wanted more than one serving! A bit rich, but creamy and not greasy. I made ahead, refrigerated overnight, reheated in a 350 degree oven for about a half hour.
kat says
made this last night and O.M.G.!!! it was so good! definitely will be making it again! <3
Carolyn says
This recipe is a keeper! Easy and quick for a weeknight dinner. I buy the salsa verde from Whole Foods and it is amazing. Thanks for this great recipe!
Taryn says
This is one of my favorite recipes! I’ve made this several times in the past and it quickly became a go to for an easy, low carb meal! I have recently become vegetarian and tried substituting butler’s soy curls for the chicken and it tasted great! thanks for sharing, so delicious!
sabrina says
Delicious! Will definitely be making again. Quick easy low carb meal that was filling. I didn’t have salsa verde on hand so I put in regular salsa and a couple TBSPs of green chilies. I used 2 heads of steamed cauliflower and it was enough for my family of 4 and we have leftovers for tomorrow. Last change I made was I used 2 cans of chicken instead of cooked and shredded chicken because I didn’t have any cooked chicken on hand and was short on time. Great recipe thanks!
Dilberta says
We LOVED it. I needed to make a few changes to accommodate the ingredients I had on hand. So I used fresh cauliflower (which I prefer to frozen anyway), regular red salsa, and 1/3 cheddar – 2/3 pepper jack cheeses. My husband says to make it again soon and to try it with the salsa verde (and he is not generally a cauliflower fan). I would agree with one other comment that I read in that it really makes 4 servings and not six unless you have a small appetite. Fortunately, the calories & carb count is low enough to have seconds. Yum.
Trish says
This was easy and tasty! I will say, 6 servings! How?! As written, this was barely enough for my husband and I for one meal. We usually like to make enough to have leftovers for lunch the next day. We’ll have to double it next time if we want to do that. Otherwise, it’s lovely. Thanks!
Carmen says
What can I say that others haven’t? Stop reading this comment and go make this! We make this dish at least 1-2x a week. It’s a great help with meal prepping for the week. I love how easy it is to make! This dish truly feels like a cheat meal. So simple, yet so delicious. Thank you for yet another great recipe.