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
Skye says
This is firmly on our weekly menu rotation. I love it! The only thing I do differently is roast fresh cauliflower florets at 400 degrees in the casserole pan, mix in the cheese sauce and chicken, then put it back in the oven at the lower temperature. So perfect.
Misty says
I had this for dinner last night and I’m on Weight Watchers, not trying to do low carb, so instead of the cream cheese I used a Light & Fit Greek key like yogurt. It turned out so yummy!! We also had rice with it and I’ve already recommended this recipe to everyone I know that is trying to eat healthy!
Carissa says
This isuch a fantastic recipe thank you! I actually made it in my crock pot because we don’t have a proper kitchen right now, and don’t use a microwave. I doubled it too! It came out absolutely delish. My Texan (carb loving) husband really liked it, which is high praise! Hoping the finicky toddlers will enjoy it when they try it tomorrow. ^_^ Only thing I did differently was used fresh cauliflower (sale!!) and had the hubby cook up the chicken in his smoker which added a really nice flavor!
Grace says
I wondered about doing it in my crockpot. Did you put the cauliflower in at the beginning or wait to add it? I also used fresh cauliflower
Jasmine says
Made this last night and it was amazing! I used frozen cauliflower that was in a steam bag so it was really quick and easy! I was going to use a rotisserie chicken but my store was out so I subbed it for ground chicken. It was SO good. I will definitely be making this again.
Paul gaud says
Green chicken enchilda cauliflower is so delish and so easy. Thank you ?
Jennifer says
This was the best chicken enchilada low carb dish I have ever had, AND it was super easy with frozen cauliflower. I also used fully cooked chicken breasts that my grocery store sells. I did add a tad more Salsa Verde than instructed, I also used jalapeno cream cheese instead of regular, and I added jalapenos. Next time I might sauté the jalapenos before hand, just to take away some of the crunchiness. I generally have to hide veggies from my picky eaters at home, so after cooking the cauliflower in the microwave I chopped it up pretty good. None of them know it is in there and they gobbled it all up. Thank you for this wonderful easy recipe.
Cindy says
I made this last night, brought leftovers for lunch, and I’m going to store to get ingredients to make again. This is crazy delicious! My picky-eater daughter also loved it and she thought the califlower was potatoes.
Susan says
This is by FAR my favorite recipe of yours. In the short time I’ve known about it I think I’ve made it at least 8-12 times. I’ve left a comment before but I thought it was worth repeating. I adore this casserole. I’d make it every week if I wasn’t afraid of burning out on it. Thank you! I’d love more chicken and cauliflower casseroles!
Jo Ann says
I want to eat this for dinner every day. For a year!!!!
OMG!
Thanks!
Jo Ann says
One word….excellent! I love that o can come home, scoop some of these s into a bowl and….dinner?
I add a little more sour cream when heating.
I will definitely look at your other recipes!