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
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!