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
Gen Eisan says
Oh. My. Goodness. This is beyond delicious. Both my teenage boys and hubby loved it as much as I did! They rarely go back for seconds, but I actually had to stop my 14 year old from going back for thirds. I have already made it twice this week. I made the recipe EXACTLY as described.
Jaime says
I have mad this casserole twice now, it is a hit at my house!
DJM says
Hello:
My wife and I live on a small hobby farm in South Central Kansas. I’m a retired biology teacher. My wife still works as a city planner.
I’m starting to cook more in between chores. We have been seriously looking for low carb meals and I came upon your recipe. I went to the grocery store and collected the ingredients. When I got home, I was putting the cauliflower in a glass bowl to put in the microwave and discovered I had bought broccoli instead!! Shows how inexperienced I am! :)
Anyway, I followed your recipe (with the broccoli substitute) and had just pulled it out of the oven when my wife came home! Holy honkers! Is that ever a great tasting casserole! I’m going to have to try it with cauliflower, but thought that the recipe with broccoli was amazing. I’m not sure about the carb trade off though. I’ll have research that.
Thanks for a great recipe.
All my best to you and yours.
DJM
Katie says
Even my cauliflower-hating children enjoyed this one! I used Trader Joe’s Hatch Valley salsa, which is a hot salsa verde, and it was excellent.
Mazza says
Hi Melissa I’m dying to make this.but I’m in the uk doesn’t seem to have Salsa Verde is there a substitute?
Mellissa Sevigny says
You can use blended green chilis and throw in a 1/4 tsp garlic powder – it will taste a little different but still good!
Stephie Stenquist says
Oh this recipe is one of my very favorites!!! My roommate who isn’t doing low carb even loves this recipe. I have made this several times, and I find myself sitting here reading this recipe AGAIN!!! I am at work right now, thinking about messaging my roomie to pick up the chicken & cilantro!! I think this was the first recipe of yours that I tried, and have gone to try a few more. Everything is always so wonderful!! Thank you so much!!! <3
Beth Juarez says
Oh my, this hit the mark! And I loved the quick and easy aspect of this recipe. But now I’m dreaming of meat/veggie variations for the next go around..salmon and broccoli…pork and green beans…shrimp and zoodles…
Sarah says
Amazing recipe! My husband and I ate 3 helpings. He’s never eaten so much cauliflower in his life LOL! I added some leftover bacon, but everything else was followed to a T. Will definitely make again!!
Sharice says
Just made this tonight and it was delicious!!! Loved the flavors! I was worried this might be a little watery at the bottom, since practically any time I use cauliflower in a recipe it tends to get watery, so I added in a teaspoon of uncooked rice to help absorb some of the water. I’m still undecided if I’d want to do that next time or not, since it didn’t seem to make a huge difference. Despite a tiny bit of water at the bottom of the casserole dish, this recipe is a keeper for sure. I love it and LOVE that it’s basically completely carb free! Rockin’!
E. Wesley says
I plan on making this tonight. However, I do not have salsa verde. I will be using a salsa rojo and hopefully it turns out just as yummy!