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
Elizabeth Fitzmaurice says
Hi Melissa. I just made this recipe and oh.my.gosh. Is that good or what? I had to wing it a little since I didn’t have any salsa in the house. I chopped up a couple of chipotles in adobo sauce and mixed that with water to make up my 1/2 c. of salsa. I was afraid it’d end up being too hot but it’s not! It’s delish. Next time, I’ll follow your recipe exactly.
I’ve made a couple of recipes so far from your site and may I say that you’re my new favorite food site! So glad I found you. Thank you for helping me in my attempts at losing weight in an awfully yummy manner.
Elizabeth
Alison says
Ah, this sounds incredible! Pinned and can’t wait to try! :)
Emmetta says
YUM. Made exactly as directed. Once on Friday and it was so good, I made it again on Sunday. I’d never cooked with salsa verde before, so wasn’t sure what to expect. It’s really delicious and I know I’ll be making it often. Thank you!
KalynsKitchen says
Happy November! Just letting you know that I featured this recipe in my October 2015 round-up of Deliciously Healthy Low-Carb Recipes. Hope a lot of my readers will click over here and try it!
Michele says
I made this for a second time and doubled just the chicken. In addition, I added sliced black olives, a can of the fire roasted green chilis and used the Mexican blend shredded cheese. It was delish!
Kelly Mac says
YUMM-O !! This one is a total winner! Only changes were I used 1/2 cheddar and 1/2 pepper jack, and I added a small can of fire roasted green chilis. DELICIOUS!! Served with iceberg lettuce salad with salsa/ranch mix dresding, tomatoes and some pepitas (pumpkin seeds). The plate was beautiful, the meal was delicious and we were very full!!
Amanda says
Thanks for this recipe! I made it for dinner last night…and had it again for breakfast this morning! So yummy! My husband, who wants nothing to do with anything low-carb, liked it so much he had a third helping of it.
Michele says
I made this for lunch today and I have to say it may be my new favorite low carb dish. I used the salsa verde from Trader Joes and it came out perfectly. I have to say I was also impressed by the frozen califlower. I thought it would be watery but it cooked up nicely in the microwave. The only change I would make is to add some sliced black olives over the top and may add a small can of fire roasted ortega chili’s for some more zing. I really loved this dish and would serve it with some black beans & tortillias for the rest of my carb eating family.
Thanks Melissa!
Memory says
Made this last night…easy and very satisfying. The husband loved it too!
Anissa Reynolds says
Omg! Eating this now, and it is really great! Best way to eat cauliflower. It’s in my permanent rotation
Mellissa Sevigny says
So glad you liked it Anissa, thanks for letting me know!