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
Sue says
This is absolutely delicious!! Made it with Guys green verde, which is a little high in carbs, but I plann4d my day around it. 5 stars from me!
Erica says
I found your recipe on Pinterest and decided to try it because I had most of the ingredients on hand. I’m not one to leave comments but I LOVED this recipe. The only thing I didn’t have was sour cream but I subbed some ff Greek yogurt. It was fast, healthy, tasted delish, and it called for ingredients that I had on hand. Winner all around! Definitely going into the weeknight dinner rotation. Thanks for sharing!
Regitze says
Tried this one tonight…. and i hit quite alot of snags….
Here in Denmark u cant buy Salsa Verde… its nowhere to be found. I grow tomatoes and chili in the summer in my garden, so ill make it in a couple of months, but i had to substitute.
So instead – sambal oelek… that was alright to :) love the texture of the dish but cant wait to taste the true one
But i have a burning wish to you Michelle … and i SO hope you’ll grant this, because as a european – I use metrics
It took me and my boyfriend more than half an our to find all the measurements in grams…
We LOVE LOVE LOVE LOVE your recipies, but all the complex ones take 30-45 min to decipher and get right before the cooking can commence
We beg you… in the name of 300 mio metric using europeans …. wont you please put the measurements in grams behind the original US measure. It would mean the world to us.. literally
the very best regards Regitze
Mellissa Sevigny says
Hi Regitze, I’m sorry to say that I have no plans to put the recipes into metrics anytime soon – if I hire someone with time I may go back at some point but for now it’s not going to happen. Here’s a great site that does all the conversions for you which will hopefully save you some time in the future! http://www.convert-me.com/en/convert/cooking/
Christine says
Love, love, love. I’ve been missing this kind of thing since I went low carb. Thank you! And I’ll need to try that Pepperoni Pizza Casserole!
Susan says
This is SO good. I omit the cauliflower and use the mixture to stuff poblano peppers. Just to die for.
Katie says
This was by far the best new recipe I have made! I had been missing these flavors. I was so excited to share a SMALL amount with my son who dropped by to show him cauliflower is good! He ate his little bite, wanting more. Nope! That leftover was for me! Don’t change a thing. Thank you!
Tina says
I’m also from NM and TX where we are Mexican food snobs. This was so great! The flavors blended beautifully and I can’t tell you how happy I am that I can have that enchilada flavor again. Who needs tortillas with this?
Brenda says
Count me as one of the burned mouth club. I had everything on hand, and it was soooooo easy to throw together. I almost wish it wasn’t Thanksgiving week so I could make it again. (oh heck, maybe I will anyway!) Thanks
Erin says
This is my newest favorite dish. I have made it three times in the last 3 weeks! I am recently getting back to the keto lifestyle and this recipe is helping. Amazing!
Mellissa Sevigny says
I know, right??? It’s been a couple of weeks since I’ve made it and I’m missing it already. Time to put it back into the rotation again this week! Glad you liked it, thanks!
Nicola Mau says
Hi, probably a silly question, but I’m presuming you are in America as a lot of the ingredients you mention I haven’t heard of before! Guessing I just have to check out the carbs for an equivalent product. Just found your recipes and very excited as I am a very boring cook, don’t really like to cook and get sick of the same old same old, thank you!