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
Erin Davis says
My ONLY complaint about this meal is that we didn’t make enough! This was an awesome dinner that will be added to our bi-weekly rotation of meals.
Amanda says
I love your blog! It’s the first I’ve made from it. It was great! It’ll be a staple in my house. I may trying baking the cauliflower and adding jalapeƱos, but it’s great!
Graham says
This was great. I added black olives to the mix. Everything was so good. Next time I’m making a double batch. Thanks for the recipe.
Grace says
We made this tonight. The flavor is delicious. I used mild salsa thinking my usual hot would be too hot. I had to drizzle some hot on top, so next time I will turn up the heat. Also, it seemed to need something crunchy so I stirred in a can of chopped water chestnuts. Made it perfect! Thanks for this low carb gem!
Christina M says
I just made this and I’m in love!!! Since having to change my diet to low carb I’ve been missing my enchiladas. Not anymore!!! Thank you, thank you!!!! Even my kids loved it!
Dawn says
Thank you so much for this wonderful recipe! I made it today and would like to share my modifications in case they are helpful for anyone:
-I used a 1 pound bag of frozen cauliflower florets, NOT thawed
-a 7.5 oz bottle of Taco Bell salsa verde
-2 cups of shredded rotisserie chicken
-the same amount of cream cheese
-double the amount of sour cream
-the same amount of shredded cheese (I used a Mexican blend)
I layered everything in a 13×9 pan and baked, covered, at 375 for 30 minutes. I then stirred everything up well, added an additional layer of cheese, and then cooked uncovered for another 10 minutes.
Sooo delicious. I am not even sure my family noticed the cauliflower… Thank you, again! I am looking forward to leftovers tomorrow!
Melody says
This was so good, I expected to like it but I love it. So easy, I used a rotisserie chicken, and so good. Thanks!
Cynthia says
This is so delicious. I literally made it two nights in a row. It is now on regular rotation.
Mellissa Sevigny says
Awesome, thanks for letting me know you guys enjoyed it!!!!
MSimmons says
My husband is a picky eater and he requested this dish to be added to our meal rotation. I followed the recipe as written. It has a lot of flavor and very filling. I am also from NM and usually have green chili packed the freezer. I opted to use Herdez salsa verde which is pretty mild so if you would like some extra heat I am sure you can add jalapeƱos.
MSimmons says
We just made this tonight and it was absolutely amazing. My husband is a picky eater and he said this can go in our meal rotation for sure!!! I followed the recipe exactly as written.
Love the Delicious says
Mellissa, tried this recipe over the weekend. It is All that you say it is — easy, absolutely delicious, and reheats well!
Chaulk up my hubby as one scrunching his nose to any thought of cauliflower. He loved it and went for seconds! Loved witnessing! :))
Great recipe and will incorporate this regularly in meal plan AND an easy go-to when I need a contributing dish for get-togethers. (NOTE:. Took a portion of leftovers to work, letting some co-workers try some, since I doubled the recipe. They all want this recipe, now!)
Thanks for sharing!