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
Ketomania says
How long does this keep in the fridge? I’d love to make a batch for meal prep and am wondering how many days the cooked casserole can be refrigerated. Thanks!
Mellissa Sevigny says
Up to 5 days in the fridge, I don’t recommend longer than that. Enjoy!
Todd says
What kind of shredded chicken works best in this recipe? From poached chicken you make at home or purchased roasted at a grocery store?
Mellissa Sevigny says
Either will work just fine!
Gaby says
Hi. Can cheddar cheese be changed for a different cheese? Enchiladas are not made with cheddar. Or is there a specific reason why you chose cheddar?
Mellissa Sevigny says
Cheddar is easy to get pretty much anywhere so it’s a very accessible option, but you can substitute any cheese you prefer.
Jenn says
So good as written! I sometimes miss those homey casseroles and this hits the spot! We never eat leftovers and this was the exception!
Mary says
I want to make this today but only have frozen riced cauliflower and frozen broccoli florets. Would either of these be a decent substitute?
Dawn says
I doubled the recipe. We really enjoyed it, albeit I won’t double the salt next time. This is very good the way it is written. I think next time I make it I will add a few things. Maybe some cumin, sliced olive, green chili’s,etc…
Cherie says
I love this recipe! I make it regularly. Can it be frozen before you cook it and cooked later?
Mellissa Sevigny says
Since the chicken is cooked when it goes in, that could probably work. My only concern is that it might be a bit watery, but if your cauliflower is well dried out you should be ok in theory.
Julie says
I’ve done this many times and it worked out just fine. Though as I recall, I used fresh cauliflower.
Marie Keough says
Is there anything that may replace the salsa, please?
jeff hashtag says
Sorry no, the salsa verde is a major part of the flavor profile and necessary to the dish.
Vanessa says
I used green dragon hot sauce from Trader Joe’s and it was phenomenal. Might have to dial back the amount if you don’t like it too spicy, though.
Julie Southern says
Because I don’t like the flavor of cilantro, I use the hot red tomatillo salsa from Chipotle instead, and it’s delicious.
Gail says
The word “enchilada “ means there’s chilies in it. If you’re willing to go off-road, I would try basil pesto and a white cheese. Start with just a quarter cup of pesto and taste.
Pesto has a much higher fat content than salsa, so this might be a good use for part-skim mozzarella. Even so, you might end up with a greasy dish.
Tricia says
This is soooo good and so easy I made it twice in one week!!! My son-in-law who doesn’t like cauliflower loved it and actually asked my daughter to make it. Do not hesitate to try this one!!!
Elaine says
Well, I had to adjust it. 1/2 cup roasted green chiles, cumin and garlic powder. Really spicy and tasty.