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
Keywords: Keto Cauliflower Casserole, Low Carb Cauliflower Casserole, Chicken Enchilada Casserole
l p says
the kids are going to live this one too. thanks
★★★★
Cheryl Voyles says
My husband and I love this recipe. It’s easy to do, the flavors are wonderful together and the cheesy goodness can’t be beat. Thanks for this recipe!!
★★★★★
Lisa says
Absolutely delicious whether doing keto or not! It’s in regular rotation at my house. My husband and teen boys love it too!
★★★★★
Mellissa Sevigny says
Thrilled to hear this Lisa, thanks for taking the time to let me know!
Ruth says
I made this for the first time. I used fresh cauliflower because that’s what I had on hand, but next time I’ll go for the frozen to make this a super quick and easy meal to make. This was absolutely delicious! I almost bought the green enchilada sauce until I realized salsa verde is an entirely different product. I will be making this again and again! Thanks for this great recipe, Melissa!
★★★★★
Mellissa Sevigny says
So happy you enjoyed this Ruth! My one suggestion if using frozen is to be sure to thaw and drain it before adding the other ingredients so it doesn’t turn out watery. Thanks for taking the time to rate and comment – it’s very much appreciated!
Dorothy says
This is one of my favorite go-to, easy to make recipes. Its great for multiple servings. An easy lunch to take to work and everybody thinks it smells so good. They ask what I have and then I can plug IBIH.
YUM
★★★★★
Angela says
This is by far the BEST keto chicken recipe I have tried. My children love it, and it stays on the dinner rotation. It’s on the menu this week as well! I love how quick and simple it is to make. It’s perfect for a busy night’s dinner and cheesy comfort food.
★★★★★
Susan says
This is a staple in my keto diet. Delicious, filling, and never gets old! Genius use of salsa verde. Thank you, Mellissa, for this and all your recipes. They are not just ‘good, for keto,’ they are delicious PERIOD.
★★★★★
CLAUDINE says
I have been making this casserole on a regular basis for years. It’s delish and easy and oh so satisfying!
★★★★★
Joycem says
Very nice! Aldi was out of frozen cauliflower so I used 2 12 oz bags of cauliflower rice. Served with green pepper Cholula sauce. Will definitely put this in my frequent rotation.
★★★★★
Mellissa Sevigny says
One of my favorites from way back – so happy that you have discovered it and are enjoying it!
Patti says
I made this tonight, so good!!! I used broccoli I stead of cauliflower and added some chopped green chilies. Will definitely make this again!!! Thank you!!!
★★★★★
Mellissa Sevigny says
Thanks for taking the time to rate and comment Patti – so glad you enjoyed this!
Joan says
This recipe is AH-MAZE-ING. I LOVE it. Even if it wasn’t easy to make, I would make this. Flavor, texture, ease. Winner.
Mellissa Sevigny says
Thanks so much Joan!
Gail says
Loved this!
★★★★★
Donalda Rowe says
We love enchiladas and this hit the spot. Whole family gobbled it up!
★★★★★
Liz says
Looking for quantity in ounces of chicken. I’ll use boneless skinless thighs or breast
★★★★★
Alycia says
Would this freeze after cooking? I’m trying to find keto lunch recipes that I can meal prep for my husband.
Jackie Merlino says
I see at the top there is a scale for 1x, 2x, and 3x. If I only do 1x will that only serve one person?
Mellissa Sevigny says
No, 1x means the recipe as written, 2 will double it and 3 will triple it.
Robert Carr says
Love your recipes. I noted the 1x, 2x comments above, and wondered if it would be too much trouble to put a .5x multiplyer could be added for singles and couples? Thanks
Robert Carr
★★★★★
Mellissa Sevigny says
Unfortunately that’s a feature of the recipe plugin that I use and I don’t think I have control over those options but I will look into it and at the very least suggest that to the creator of the program to add in the future – thanks for the suggestion!
Carol Welsh says
8:00 pm. Saw it, Made it, Ate it! I love love love your recipes
Toni says
Love love this recipe! Probably could eat every day 😋
★★★★★
Ketomania says
How long does this keep in the fridge? I’d love to make a batch for meal prep and am wondering how many days the cooked casserole can be refrigerated. Thanks!
Mellissa Sevigny says
Up to 5 days in the fridge, I don’t recommend longer than that. Enjoy!
Todd says
What kind of shredded chicken works best in this recipe? From poached chicken you make at home or purchased roasted at a grocery store?
Mellissa Sevigny says
Either will work just fine!
Gaby says
Hi. Can cheddar cheese be changed for a different cheese? Enchiladas are not made with cheddar. Or is there a specific reason why you chose cheddar?
Mellissa Sevigny says
Cheddar is easy to get pretty much anywhere so it’s a very accessible option, but you can substitute any cheese you prefer.
Jenn says
So good as written! I sometimes miss those homey casseroles and this hits the spot! We never eat leftovers and this was the exception!
★★★★★
Mary says
I want to make this today but only have frozen riced cauliflower and frozen broccoli florets. Would either of these be a decent substitute?
Dawn says
I doubled the recipe. We really enjoyed it, albeit I won’t double the salt next time. This is very good the way it is written. I think next time I make it I will add a few things. Maybe some cumin, sliced olive, green chili’s,etc…
★★★★★
Cherie says
I love this recipe! I make it regularly. Can it be frozen before you cook it and cooked later?
★★★★★
Mellissa Sevigny says
Since the chicken is cooked when it goes in, that could probably work. My only concern is that it might be a bit watery, but if your cauliflower is well dried out you should be ok in theory.
Julie says
I’ve done this many times and it worked out just fine. Though as I recall, I used fresh cauliflower.
Marie Keough says
Is there anything that may replace the salsa, please?
jeff hashtag says
Sorry no, the salsa verde is a major part of the flavor profile and necessary to the dish.
Vanessa says
I used green dragon hot sauce from Trader Joe’s and it was phenomenal. Might have to dial back the amount if you don’t like it too spicy, though.
★★★★★
Julie Southern says
Because I don’t like the flavor of cilantro, I use the hot red tomatillo salsa from Chipotle instead, and it’s delicious.
★★★★★
Gail says
The word “enchilada “ means there’s chilies in it. If you’re willing to go off-road, I would try basil pesto and a white cheese. Start with just a quarter cup of pesto and taste.
Pesto has a much higher fat content than salsa, so this might be a good use for part-skim mozzarella. Even so, you might end up with a greasy dish.
Tricia says
This is soooo good and so easy I made it twice in one week!!! My son-in-law who doesn’t like cauliflower loved it and actually asked my daughter to make it. Do not hesitate to try this one!!!
★★★★★
Elaine says
Well, I had to adjust it. 1/2 cup roasted green chiles, cumin and garlic powder. Really spicy and tasty.
★★★★
Reg says
I can’t help but wonder….could I put UNcooked cauliflower and UNcooked chicken in this dish, add the salsa verde and bake it til done? then add the sour cream and cheese?
Peter says
We used riced cauliflower instead of florets and did not use the cilantro. I also added some garlic powder and cajun seasoning to the cauliflower before mixing everything else in. Used a pressure cooker for the chicken breasts and shredded them. Everyone in the family loved it – that’s a rarity with my low-carb cooking. Next time I’ll double this so we’ll have more in the way of leftovers.
Thanks for sharing an easy recipe that tastes so much like a traditional sour cream enchilada. I was looking for something easy, tasty, and without too many special ingredients that would satisfy a young one’s craving for enchiladas. This worked perfectly, though I had to cut her off because they were _so_ tasty. :)
★★★★★
Kathy Parrish says
Super yummy! I think I may have done you one better in the “I can’t wait to eat it” department. Since it’s a hot summer day, I figured “everything is already cooked–who needs to bake it?” and ate it right out of the bowl!
Mellissa Sevigny says
Ha ha – good call! ??
Tanya says
I love this recipe. I cook low carb for my husband and this is currently my favorite. We don’t like cilantro so I just leave that out. I like to sprinkle a bit more cheese on top also. It’s amazing. Thank you!
★★★★★
kelly mac says
I have made this before and loved it! Today, I used Riced cauliflower and red enchilada sauce for a little change. Another winner…. thanks for the ongoing LCHF inspiration !!
★★★★★
Kelly Roy says
I made this last night and it was heavenly. The green chili was very subtle; I could’ve handled a little bit more and may add a little bit more next time. Either way, it was creamy and delicious. Portions were a little small, so I divided the recipe into 5 servings instead. Great for packing in my lunchbox for the week to reheat at work. Thanks for the excellent recipe!
★★★★★
Lisa says
This was fabulous!! Stirred up the steamed, microwaved cauliflower with the cream cheese until it was almost smooth because I don’t like the lumps of cauliflower and it was perfect! Will make this again and again!
★★★★★
JZ says
Can this be made in a crock pot? Im.looking for a low carb potluck recipe.
Casey says
I have done th is in a crockpot with riced cauliflower. Just have to watch the cook time and not over cook the cauliflour. Worked great for our potluck. Major got for me
★★★★★
Pam Caldwell says
We love this recipe at our house. I saute red pepper, red onion, garlic and jalapeno in olive oil with cumin in it before cooking the chicken along with the mixture. I use riced cauliflower from Trader Joe’s and follow the directions in the recipe. This is one of the best keto recipes!
★★★★★
Melissa says
Our family go-to dinner or make ahead then potion and take for lunches! Amazing!
★★★★★
Robert says
I made this recipe with a few modifications. Next time I would double the cauliflower. I added brussels sprouts since that was all I had on hand. Also added a can of diced tomatoes and doubled the sour cream. I used a jar of Herdez Salsa Verde. YUM!
★★★★★
Lisa Rawski says
Perfect!
★★★★★
Jessica says
My husband loved this so much he pretty much ate it in one sitting! We ended up making it with frozen cauliflower rice because that’s what we had on hand but it still turned out great. Super easy too!
★★★★★
Jacquelyn says
Can this be made ahead of time and frozen?
★★★★★
Mellissa Sevigny says
I would say yes, the only thing I’m not sure about 100% is the cream cheese – not sure if it would affect the texture of the sauce to be frozen. Probably be fine but I haven’t tried it yet – if you do, please report back with the results!!
Kimberly says
I have made this twice and had perfect results both times. Since I live alone I was hopeful that I could freeze this after baking to have on days when I want something yummy but don’t feel like cooking. Well… it held up great! I noticed minimal change in the texture & taste when it was reheated. I am a faithful believer in my foodsaver. If you don’t have one, go … go right now & get one! With most things that I foodsave & freeze, I usually divide it into individual servings, put it on a cookie sheet or in a shallow bowl, pop it in the freezer until it’s pretty much solid then foodsave them for quick, easy meals. I have reheated a serving of this casserole 6 weeks later and it still comes out just great. I’m sure it would hold up much longer than that, but thats the longest it has made it before I had gobbled it up. Yes, it’s that good! Try it, you won’t be sorry.
★★★★★
Kandi F says
Ok, I’ve been a little skeptical about Keto (butter, cream, bacon is ok?). But, I AM losing weight and this recipe just solidified the fact that there can be delicious dishes on this diet! My husband and friend raved about this dish, which almost always makes the cook’s head swell! I had to point out that portion control is also needed or they would have finished it all in one setting. Followed the recipe exactly and it was divine. Next time, I might mix in some broccoli florets with it, just to say we had our greens. Thank you for this delicious taste of yumminess!
★★★★★
Kristen says
One of my favorite recipes!! SO good and so easy! If you like buffalo flavor and haven’t tried this with Frank’s drizzled over the top, you’re doing yourself a disservice. Thank you for the amazing recipe!
★★★★★
D'Andra says
I count total instead of net carbs. Can you provide the total carbs per serving? Thanks!
Andrea Sharp says
Love this, so warm and creamy. Regularly in my rotation now…
★★★★★
DisneyLover says
Just getting back into Keto after a looong break. This is the first recipe that I made and it was amazing. Husband and kids liked it as well. I’m not a fan of the microwave, so I steamed my cauliflower. Couldn’t taste much of the salsa flavor, but it didn’t matter, it was delicious. I may add more of the Salsa Verde next time if I decide I want more of a kick.
★★★★★
Melissa Crowley says
One of my fave recipies ever and this new cookbook is the bomb diggity! Have been making alot of your recipies over the last year and a half of my keto journey! Thank you! ❤
Angela says
Made this last night for dinner – It was fantastic! So flavorful and creamy. Couldn’t even tell there was cauliflower in it. My next go to for leftover rotisserie chicken. I didn’t have green sauce, so used 1/2 jar of bean and corn salsa and added a little cumin. My husband loved it and so did I! Thanks for the recipe!
★★★★★
Laura says
Just tried this last night and my husband and I loved it! Had an avocado and tomato salad along side of it. This will be on repeat over and over again. Loved how it uses the microwave through the whole thing. I won’t have to heat up my house this summer! Thanks for sharing. I will be making this a lot!
Mellissa Sevigny says
Thanks Laura, glad it was a hit! And yes the microwave really comes in handy especially in the summer!!
Amanda says
My local grocery store don’t sell frozen cauliflower, what would I have to change to use fresh cauliflower?
DisneyLover says
I used fresh cauliflower and just steamed it until it was fork tender instead and proceeded with the rest of the recipe. Turned out great!
Amanda says
Hi there! Can I use riced cauliflower as well? I have a ton and would love to try this ASAP!!!
Watty says
Thank you for posting this! I made it to take to work for a few days, and I’m having a really hard time to not eat it right now! I wish I saw the video with the cheese getting sprinkled on top first. I didn’t see it in the recipe, so I didn’t do it. I’m sure it’ll still be delicious though. TY!
★★★★★
Kristin says
So good! Made tonight and it will definitely go in the rotation!
★★★★★
Jennifer says
I know this is an older recipe but I figured one more glowing comment couldn’t hurt. I made this for the first time last night and it is wonderful (and even better reheated the next day!)
I used slightly more chicken and cauliflower because that was what I had on hand, and it still tasted great keeping everything else the same, though next time I may also up the salsa verde as well. Only other change was mixing in 3/4 of the cheese and then topping with the other 1/4 for presentation. Thank you so much for a recipe that is immediately going into my regular rotation.
★★★★★
Mellissa Sevigny says
Thanks Jennifer – the is still one of my favorites too!
Sarah says
I’m writing this review as I scrape the last morsels of this casserole into my mouth! I LOVE eggs but I have been on the hunt for something to shake up our usual low carb breakfast routine. The only qualifications that we have are that it has to be savory, low carb, and easily thrown into a tupperware in the morning as we run out the door to work. So I got the brilliant idea to just make a casserole on Sunday for us to eat through the week. Now if you search ‘keto breakfast casserole’ they are all the same…bacon sausage egg cheese, in one format or another. And I repeat, I love love love eggs, but I am getting tired of them. I’m always saying that I would prefer to eat a regular meal at breakfast, in fact sometimes I’ll eat my lunch for breakfast and have my breakfast at lunch! So thus I dropped breakfast from my search and decided to try a straight up keto casserole. This recipe is the first one that caught my eye, and WOWZA…we’re on Thursday, day four, of eating this for breakfast, and I’m STILL in love with it! Your Salsa Verde recipe is PHENOMENAL….definitely the best I’ve ever made with my own hands! Anyway, long blathery review, but just to recap, this recipe is AMAZING and I highly recommend going outside the breakfast box and starting your day with something as satisfying as this!
★★★★★
Mellissa Sevigny says
Thanks so much Sarah! I love your idea of eating this for breakfast since I too get sick of eggs after awhile and love how this reheats great day after day! Here in Honduras I have had the hardest time finding salsa verde or tomatillos which is crazy to me! I finally found a store that carries the little cans of salsa verde and bought 10 of them just so I don’t run out ha ha! I miss having a garden and growing my own tomatillos for that salsa verde recipe so I’m glad that someone is still using and enjoying it!
Elizabeth says
I always buy the small cans of salsa verde, ether Herdez or Embassa.
Dumb question maybe but if I bought the regular size jars of Salsa Verde, how long do they last in the fridge after opening?
Mellissa Sevigny says
About a week is all I’d give it – it never lasts long in my house anyway but when I do have a lot extra from a jar I just freeze it for when I just need a tablespoon or two in a recipe.
vbanther says
How many does this recipe serve?
Watty says
The top of the screen shows “Yield: 6 generous one cup servings” though I guess it could be altered if you’re less/more hungry. I weighed it prior to putting in the dish, it came up to 43 oz. ~7oz a serving?
Schmori says
I’m not done with the first one I made but I already want to make it again. It’s to DIE for and I end up eating two of the supposed six servings because it’s very small portions. Next time I’m maybe doubling the cauliflower- maybe it is supposed to be four cups after it’s cooked down? It just seemed really small. The portion was maybe three bites. Can’t wait to add more veggies and while this up again!!!!
★★★★★
Rob says
My fiancée and I are obsessed with this dish. I make it about twice a month and we can’t get enough of it. I use the Ortega brand mild green taco sauce and I also like to add a small can of mild green chilies and a small can of sliced black olives. I use a lot of cilantro too. I’m making it again tonight and I’m going to double it so we can have leftovers for lunches for a few days. Thank you so much for this delicious recipe!
★★★★★
Dawn says
Thank you for the wonderful recipe. I made this last night and it was quick, easy and delicious. I think next time I might try it with shrimp :)
★★★★★
Jeska says
This is definitely going into the regular rotation! I try to avoid eating too much cheese, but this is an amazing little splurge, while still being low carb, healthy, and packed full of veggies and protein! Almost like mac n cheese, only better!! Would be great with sausage instead of chicken, I think. I’ve made it twice, using a can of diced green chiles instead of salsa. I skipped the sour cream (I don’t usually have it on hand) and used less cheese the first time, and it was delicious! I made it again, and used Fage 2% yogurt instead of sour cream, and it was super creamy and decadent! I don’t use a microwave, so I boiled the cauliflower, keeping it slightly firm, strained the water out and dumped in the rest of the ingredients. The hot cauliflower melted the other ingredients easily as I stirred it together, then put it into a casserole dish, and into the oven. Super easy!!
★★★★★
Katra says
I doubled the recipe and used fresh cauliflower (steamed). I also used rotisserie chicken already shredded from the grocery store deli. Very easy to make. It came out to about 12 servings… but most people wanted more than one serving! A bit rich, but creamy and not greasy. I made ahead, refrigerated overnight, reheated in a 350 degree oven for about a half hour.
★★★★
kat says
made this last night and O.M.G.!!! it was so good! definitely will be making it again! <3
★★★★★
Carolyn says
This recipe is a keeper! Easy and quick for a weeknight dinner. I buy the salsa verde from Whole Foods and it is amazing. Thanks for this great recipe!
★★★★★
Taryn says
This is one of my favorite recipes! I’ve made this several times in the past and it quickly became a go to for an easy, low carb meal! I have recently become vegetarian and tried substituting butler’s soy curls for the chicken and it tasted great! thanks for sharing, so delicious!
★★★★★
sabrina says
Delicious! Will definitely be making again. Quick easy low carb meal that was filling. I didn’t have salsa verde on hand so I put in regular salsa and a couple TBSPs of green chilies. I used 2 heads of steamed cauliflower and it was enough for my family of 4 and we have leftovers for tomorrow. Last change I made was I used 2 cans of chicken instead of cooked and shredded chicken because I didn’t have any cooked chicken on hand and was short on time. Great recipe thanks!
★★★★★
Dilberta says
We LOVED it. I needed to make a few changes to accommodate the ingredients I had on hand. So I used fresh cauliflower (which I prefer to frozen anyway), regular red salsa, and 1/3 cheddar – 2/3 pepper jack cheeses. My husband says to make it again soon and to try it with the salsa verde (and he is not generally a cauliflower fan). I would agree with one other comment that I read in that it really makes 4 servings and not six unless you have a small appetite. Fortunately, the calories & carb count is low enough to have seconds. Yum.
★★★★★
Trish says
This was easy and tasty! I will say, 6 servings! How?! As written, this was barely enough for my husband and I for one meal. We usually like to make enough to have leftovers for lunch the next day. We’ll have to double it next time if we want to do that. Otherwise, it’s lovely. Thanks!
★★★★★
Carmen says
What can I say that others haven’t? Stop reading this comment and go make this! We make this dish at least 1-2x a week. It’s a great help with meal prepping for the week. I love how easy it is to make! This dish truly feels like a cheat meal. So simple, yet so delicious. Thank you for yet another great recipe.
Mistee says
My husband loves me more because of this recipe lol. So- I sauteed a seeded jalepeno, 1/2 an onion, and a hand full of cherry tomatoes and added it to the mixture before baking. Also added a pinch of paprika and Cajun seasoning. This recipe was the bomb ??
★★★★★
Cidi says
Can you tell me how many it serves?
Mellissa Sevigny says
As stated in the recipe, it makes 6 servings.
Crissy says
This was very good! We loved it so much! I will make it again cutting down on the dairy a bit and maybe adding another vegetable. I didn’t add the full 1/2 tsp of salt and added a little paprika! I used fresh cauliflower and boiled it about 10-12 minutes. I love how much it made and it tastes so amazing! Can’t wait to make again! Thanks for the recipe, we really enjoyed it!
Janet says
I had leftover chicken and was looking for a side dish. I made this recipe with just the cauliflower, and it was still delicious! I used Frontera tomatillo medium salsa. Thank you!
★★★★★
Stacy says
I do bite counting with intermittent fasting and I like to incorporate a few low carb days per week. Last week it was hard boiled eggs and tuna or chicken salad. Good but gets boring. So I thought I’d look up some low carb chicken casseroles recipes and found this.
It was DELICIOUS! The only tweaks I made was to add in some tomatillos I had left over in the fridge (which is the main ingredient in the verde salsa) and I didn’t add cilantro even though I like it just because I didn’t have any on hand.
So creamy, cheesy, and delicious – and filling. I’m stuffed off of 10 bites! Next I’ll be trying your pepperoni cauliflower casserole!
Thanks for all the awesome recipes!
★★★★★
Megan says
I just made this and it’s REALLY yummy. I made lots of modifications to suit my tastes and what I had on hand, but either way, a fabulous low-carb recipe. Thank you!
★★★★★
Kimberly says
This is amazing. I think this is the ONLY way I ever want to eat Cauliflower ever again.
I could seriously sit and eat the entire pan in one sitting.
Thank you so much for this. I make it every other week now.
★★★★★
Pat says
I microwaved a whole head of cauliflower,chopped, putting it by in a covered bowl until just tender. No extra liquids this way. Added about 3 cups of chopped cooked chicken plus all the rest of the ingredients. It was wonderful. Next time I’m going to double it so I will have some to freeze. I gave my daughter part of mine because her hubby eats low carb and they loved it too. Super yummy recipe. Thank you!
★★★★★
Dale says
I just made this. Ot was wonderful. I switched a little. I already had some bs ckicken thighs cooking in pressure cooker with salsa verde and mushrooms. I was looking for something to do with that. I had rice cauliflower on hand. So I used that. The cream cheese and cauliflower rice mix turned out like a sucy rice.
I also used a combo of monterey jack and cheddar. The mushrooms gave it some crunch. At the end I put a little cheese on top to melt it on top. I will add this to my tool box.
Ps. I used one of those copper pots you see on tv. Cooked everything on the stove and just put yhe entire tbing in the oven
★★★★★
Lisa says
This was amazing! Thank you for posting it!
★★★★★
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!
Jan says
I’m not sure how I missed this when you posted it, but I made this the other night, and it’s great! I only have one serving left, but I still have the ingredients to make it again, so it’s on the menu next week, too! Thanks, Melissa!
Lorraine says
I’ve made a number of low carb green chili enchilada casseroles and this made be my favorite, so easy! I used 3 cans of canned chicken, drained, and 505 Roasted Green Chili Salsa. I used fresh cauliflower that I tore into bite-sized pieces after microwaving.
I’m even happier that we have enough for two more dinners for the two of us! Yum!
★★★★★
K in TX says
Instead of cauliflower florets, we used cauliflower rice and added a can of diced green chiles. It turned out great! Next time we are going to add some fresh jalapeño for some more heat. Great recipe!
Renee says
Thanks for posting. I have been scrolling through the comments trying to find someone who used cauli-rice, instead. I am making this today and I wanted to use cauli rice and green chilils as well as the salsa verde. I wonder if it would also be good with adding rotel, or if that would make it runny?
Maureen says
Made with Monterrey Jack cheese and added a dash of smoked paprika and garlic, it was so good! My husband had seconds and did not know there was cauliflower in it.
★★★★★
Beth M says
Oh my, I’m in love. I had a bag of frozen riced cauliflower in the freezer, and that made it ridiculously fast to put together. I honestly detest cauliflower, but couldn’t taste it in this dish. Definitely a keeper!,
Mariam says
I am so excited to try this out! I had a question- does this casserole freeze well once it is baked?
★★★★★
Mariam says
I just put this casserole in the oven and am so excited to try it out! I was wondering- does the casserole freeze well? I only eat leftovers for 1-2 days and usually freeze meals.
★★★★
Jerry says
I live overseas and couldn’t get tomatillos or salsa verde, so I improvised with some green chilis. Left everything else the same and it was fabulous. This is a keeper I’m sharing with our daughter.
★★★★★
april says
I have a whole head of cauliflower at home. Does it have to be frozen or is fresh ok?
Mellissa Sevigny says
Fresh works great, just precook it until mostly soft and then mix in the other ingredients!
Karla says
Just made this and it was delicious! Yummy, one of our new favorites. I did add a little more cheese than called for, and topped it with cheese before baking it. :)
★★★★★
Stephanie says
This is so good! OMG, delicious. I love enchiladas and honestly never really a fan when made with tortillas because I don’t like them soggy and they don’t reheat well. Usually I make a rice enchilada casserole. This was delicious and the perfect substitute for rice. Thank you!
★★★★★
Andrew says
Made this for dinner last night. I loved it, but my husband hated it. He can’t stand the taste of cauliflower, and it was very noticeable in this dish. Took it for lunch today and one of my coworkers had a bite, she thought it was incredible.
If I make it again, maybe I’ll double the salsa verde and the cheese, and substitute pepper jack for the Mexican blend I used.
Rachelle says
I am officially hooked! I did a few modifications: fresh vs. frozen cauliflower; greek yogurt instead of sour cream and and green enchilada sauce
thanks for sharing – new home favorite
★★★★★
Michell says
I’d been eyeballing this recipe for a while. There is currently a ban on cauliflower in my home after the great “faux mashed potato” incident of fall 2015. But I couldnt pass this recipe up. I made it, stealthily snuck that head of cauliflower into the steamer and quietly mixed it in with the other ingredients. I held my breath watching everyone poke and prod at their plates before slowly taking tiny bites. You never know what I might sneak into your food ;)
My family gave this a double thumbs up and the cauliflower ban is lifted only for THIS dish. That’s how freaking good this is.
Going to have to check
Out some of your other cauliflower casserole recipes….shhhhhh don’t tell my kids or husband.
★★★★
Leanne says
Do you think I could substitute neutachefel cheese for the cream cheese? I don’t normally eat low carb, just health conscious in general, and this looks delicious! I plan to double it and have a hard time using so much cream cheese.
Mellissa Sevigny says
Yes!
Laura says
Thank you for this wonderful recipe. I am pretty new to keto and this was such an amazing meal. Can’t wait to try more of your recipes :)
★★★★★
Jo says
Winner winner chicken dinner! I wanted a bit of crunch, so I held back a bit of the cheese and mixed it with a bit of ghee and almond flour which makes a yummy crunch topping.
★★★★★
Angela says
Sooo good. This is an incredible recipe. I could seriously eat the whole dish myself. Can’t wait to try making this using other types of veggies! Thank you!
★★★★★
Evelina says
Thanks for a great recipe! I modified it a bit but it still turned out great! I added pasta to it, condensed cheddar cheese soup instead of fresh cheddar and lots of mozzarella. I don’t think there’s any way to mess this one up. Definitely in my monthly rotation
bobbie says
FIrst rate and easy into the oven. I can see taking this to a potluck as well. I added diced hatch chilis. I also didn’t have the 4 c. cauliflower the recipe called for – my one head of cauliflower wasn’t enough: I should have bought 2. In any case, DELICIOUS! Thank you! I’ll be on your site again for more wonderful recipes!
★★★★★
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 jalapeños, 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 jalapeños.
★★★★★
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!
★★★★★
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!
★★★★★
Melanie says
This was absolutely delicious. I used ms. Renfroes green jalapeño salsa (very spicy…just how I like it) I want to try with Jack cheese to give it a little more “Mexican” flare. The cheddar is good too though. Will definitely make again. Thanks for the great low carb meal
★★★★★
Valerie says
First, my family does NOT like to eat vegetables, especially my husband. When I told him what was in this he cringed and offered to order pizza right away. He loved it so much he went back for seconds and thirds. My kids (boys 11 & 14) devoured this and didn’t even realize it was cauliflower until I mentioned in a conversation several days later. Thank you for making a quick to fix, healthy recipe that my entire family loved. I can’t wait to try more
Mellissa Sevigny says
Yay! So glad that this was a hit Valerie!!! Thanks for taking the time to let me know that the entire family enjoyed it!!!
Amanda says
Could this be made in a slow cooker? Thanks!
Mellissa Sevigny says
I don’t see why not Amanda, though I haven’t actually tried it! A few hours on low should do it though!
Christina says
One of my favorite quick meals! Love this!! Five stars x 2
Melody says
This recipe is awesome. It replaces my traditional New Mexico green chile casserole – just used green hole instead of green sauce. Thank you for the recipe.
Heather says
I’m making it with jalapeño cream cheese tonight and I’m sure it will be spectacular! Everyone I’ve made this dish for tries it and groans and rolls their eyes and shouts “OH MY GOD!” , then asks for the recipe! It’s a winner for sure! Thanks Mellissa!
Dimitri Karimbakas says
I’ve seriously made this like 15 times since I saw recipe and love it! I do add a few jalepenos and mix in some Sriracha to give it a kick. What is considered a serving size for nutrition info you posted though??
Maria says
Dimitri, the recipe says it makes: 6 servings, 1 cup per serving.
Jo says
I love this! Even better for leftovers lunch the next day. It really satisfies that enchilada craving on a keto diet. Thanks so much! Xo
★★★★★
Maile Karris says
We don’t do a lot of dairy – so excluded the cream cheese and the sour cream – still came out great! To add some richness of flavor and a bit more heat I did cook up a side of copycat chipotle peppers and onions. Will definitely make again! A great way to “hide” cauliflower.
★★★★
Randi says
Made this tonight, and it is absolutely delicious! I don’t know how I could do low-carb without your wonderful recipes!
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!
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!
Keisha says
Holy Cauliflower! You were so right. Mouth burnt. Totally worth it. did not know I was such a cauliflower fan until Keto and you. Thank you so much. LOVE THIS WEBSITE.
★★★★★
Mellissa Sevigny says
Thanks so much Keisha and I’m glad you loved it as much as I did! :)
Erica Kollman says
When my 5 year old, who just so happens to be the world’s pickiest eater, says it’s good, it must be good. Then, when my husband, the world’s second pickiest eater, says we have to make it again, you know it’s good. You’re AWESOME!
★★★★★
Janet Mundy says
Made this tonight. Didn’t change a thing. We really, really like it. Will definitely be making this again, and again. Served with a salad and made a very satisfying dinner.
Thanks,
Janet Mundy
★★★★★
Jes says
I changed up the recipe a bit, but the result is amazing. I kept the ingredients listed and blended all the sauce components in my food processor, adding a small can of green chiles, some onion powder, the juice of half a lime, and a roasted jalapeno. I’m serving this with fresh diced tomato, guacamole, and sour cream. My husband doesn’t do low carb, but will eat what I make because it’s so good! For him, I made a black bean corn salsa to bulk his dinner. Highly recommended.
★★★★★
Stephanie says
This recipe is fabulous! Had it for dinner last night and lunch today. Will definitely make it again (and again, and again). Tonight I’m trying the Low Carb Beef Stroganoff Meatballs…yum!
★★★★★
Jan says
next time I buy cauliflower, this is definitely what I’m going to make!
janet says
what if you don’t like cauliflower what could you use
Beth M says
I don’t like cauliflower (really!), and I loved this. I made it with frozen riced cauliflower so there were no big chunks of it. I think this is the perfect dish for cauliflower haters!
Jessica Romeo @ eatwelloutsidethebox.com says
Oh my, my mouth is watering this looks so delicious! and what a fabulous idea with the cauliflower! Totally need to make this ASAP
Chris Siolo says
Made this last night doubling the recipe using pepperjack and Kraft Mexican cheese. It’s a hit no doubt about it. I used a large head of cauliflower which I simmered in chicken broth. Then baked in the oven until the cheese was browned about an hour in my oven which always takes more time than a recipe calls for.
The better half loved it and we have enough for a couple days of lunch and dinner or sides. Thanks this is a great dish! I have a feeling we’ll be making this often.
★★★★★
IBikeNYC says
This sounds terrific, and I am getting dressed right now to head out to the market to get the rest of what I need to make it!
Thanks for the tip about the Pepper Jack and Mexican cheeses. I’d been wondering if that would work or just overpower the dish. Also love the idea of using fresh cauliflower and cooking it in broth.
Any thoughts or preferences regarding the salsa verde? Every place I looked online had people raving about Herdez, so that’s what I’m gonna buy.
Chris Siolo says
I don’t know how hot you like your salsa verde. I used a medium and would have switched it down to a mild. The pepper jack cheese really worked with this recipe. As for brand I just picked-up what was on the shelf at the grocery. Our store doesn’t carry Herdez. Salsa verde brand I used is Las Palmas.
I’m sure however you make it you will like it! MS really out did herself with this recipe :)
IBikeNYC says
Didn’t see your answer until just now.
Thank you so much for getting back to me.
I like my stuff pretty hot; I use jalapenos and their brine to heat up dishes like this.
In the end, I made a variation on this using low-carb tortillas instead of the cauliflower.
★★★★★
Laura says
Just be sure to read the ingredients on verde sauces and choose one made with tomatillos as the main ingredient. Some are made with green tomatoes
★★★★★
KalynsKitchen says
Great idea!
Malainie says
Here in New Mexico, everybody has a favorite green chile chicken enchilada recipe. Many of us make our own green chile sauce. This looks like an admirable stand-in for the tortillas in my enchiladas!
★★★★★
Maribel says
Ever since I went to a Mexican restaurant (it closed down a few years ago, SUPER bummed out on that), I’ve been trying to replicate their green sauce for their enchiladas. All I know is that the owners/chefs were from New Mexico. So I HAVE to ask, what is the almighty secret to making the green sauce so freakin’ scrumptious?
Sa P. says
The secret behind really good chile is using New Mexico Green Chile, usually Hatch, and it’s usually roasted in the fall. New Mexicans keep freezer loads of the stuff. You can order it online but lately I’ve been finding New Mexican Green Chile in stores here in LA.
Angie says
Las Palmas Green Enchilada Sauce blended with cilantro will give you exactly what you have been searching for!
Maria says
I bought a can of the Las Palmas red enchilada sauce and it was gawd-awful! I threw it away. Did I get a bad can? I’m hesitant to buy it again, or try the green. Maybe I’ll chance it.
Mellissa Sevigny says
I despise red enchilada sauce so it’s hard for me to say – the green is completely different.
Corina says
I use the Las Palmas Red Chili instead of the enchilada sauce. Very good too.
Alyssa says
A roux(flour and butter), fresh roasted green chili (out of season), garlic, onions, and ground/cubed pork if you want meat in it. I’m a New Mexican and have been making the stuff for years. We’re absolutely green chili addicts. But it’s much different than a “salsa verde.” Salsa verde is made with tomatillos, not green chilis. Hope this helps!