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
Robert says
I made this recipe with a few modifications. Next time I would double the cauliflower. I added brussels sprouts since that was all I had on hand. Also added a can of diced tomatoes and doubled the sour cream. I used a jar of Herdez Salsa Verde. YUM!
Lisa Rawski says
Perfect!
Jessica says
My husband loved this so much he pretty much ate it in one sitting! We ended up making it with frozen cauliflower rice because that’s what we had on hand but it still turned out great. Super easy too!
Jacquelyn says
Can this be made ahead of time and frozen?
Mellissa Sevigny says
I would say yes, the only thing I’m not sure about 100% is the cream cheese – not sure if it would affect the texture of the sauce to be frozen. Probably be fine but I haven’t tried it yet – if you do, please report back with the results!!
Kimberly says
I have made this twice and had perfect results both times. Since I live alone I was hopeful that I could freeze this after baking to have on days when I want something yummy but don’t feel like cooking. Well… it held up great! I noticed minimal change in the texture & taste when it was reheated. I am a faithful believer in my foodsaver. If you don’t have one, go … go right now & get one! With most things that I foodsave & freeze, I usually divide it into individual servings, put it on a cookie sheet or in a shallow bowl, pop it in the freezer until it’s pretty much solid then foodsave them for quick, easy meals. I have reheated a serving of this casserole 6 weeks later and it still comes out just great. I’m sure it would hold up much longer than that, but thats the longest it has made it before I had gobbled it up. Yes, it’s that good! Try it, you won’t be sorry.
Kandi F says
Ok, I’ve been a little skeptical about Keto (butter, cream, bacon is ok?). But, I AM losing weight and this recipe just solidified the fact that there can be delicious dishes on this diet! My husband and friend raved about this dish, which almost always makes the cook’s head swell! I had to point out that portion control is also needed or they would have finished it all in one setting. Followed the recipe exactly and it was divine. Next time, I might mix in some broccoli florets with it, just to say we had our greens. Thank you for this delicious taste of yumminess!
Kristen says
One of my favorite recipes!! SO good and so easy! If you like buffalo flavor and haven’t tried this with Frank’s drizzled over the top, you’re doing yourself a disservice. Thank you for the amazing recipe!
D'Andra says
I count total instead of net carbs. Can you provide the total carbs per serving? Thanks!
Andrea Sharp says
Love this, so warm and creamy. Regularly in my rotation now…
DisneyLover says
Just getting back into Keto after a looong break. This is the first recipe that I made and it was amazing. Husband and kids liked it as well. I’m not a fan of the microwave, so I steamed my cauliflower. Couldn’t taste much of the salsa flavor, but it didn’t matter, it was delicious. I may add more of the Salsa Verde next time if I decide I want more of a kick.
Melissa Crowley says
One of my fave recipies ever and this new cookbook is the bomb diggity! Have been making alot of your recipies over the last year and a half of my keto journey! Thank you! ❤