Low Carb Green Chicken Enchilada Casserole

Low Carb Green Chicken Enchilada Casserole is full of chopped chicken, cauliflower florets, cream cheese, cheddar cheese, and salsa verde. Really easy to prepare and only needs 20 minutes in the oven.

Ditch the carbs with this recipe but have all the flavor of ultra-creamy chicken enchiladas. You will not mis the tortillas in this casserole. How can you when there’s so much creamy, cheesy goodness.

The salsa verde gives this keto casserole so much flavor. You can choose a mild flavored one or a spicier one depending on how spicy you want the casserole to be.

This is one of my favorite low carb casseroles. The flavors are simply divine.

Low Carb Green Chicken Enchilada Casserole Recipe Tips:

• I’ve used fresh cauliflower but you could use frozen cauliflower florets. Just cook them in the microwave for less time than the package recommends because you only want the cauliflower crisp-tender. They will cook more in the oven and you don’t want them to turn to mush.
• For ease and convenience, I use rotisserie chicken but you can use any kind of cooked chicken.
• This recipe reheats really well and you could easily double it and make it in a 9×13-inch pan. Then you have leftovers for later in the week.

Try these other Low Carb Chicken Casseroles:

• Low Carb Pizza Chicken– This easy casserole is loaded with cheese and pepperoni!
• Low Carb Mississippi Chicken Thighs– this simple recipe has so much peppery spice from pepperoncini peppers.

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Low Carb Green Chicken Enchilada Casserole

Low Carb Green Chicken Enchilada Casserole is full of chopped chicken, cauliflower florets, cream cheese, cheddar cheese, and salsa verde. Really easy to prepare and only needs 20 minutes in the oven.

Course Dinner, Main Course

Keyword chicken casserole, low carb

Prep Time 20 minutes

Cook Time 20 minutes

Servings 4

Calories 300 kcal

Ingredients

• 4 heaping cups cauliflower florets
• 4 ounces cream cheese, softened and cut into pieces
• 1 1/4 cups shredded sharp cheddar cheese, divided
• 2 cups chopped cooked chicken
• 1/2 cup salsa verde
• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin

Instructions

1. Preheat oven to 375 degrees and grease a 9-inch square casserole dish.

2. Place cauliflower in a microwave-safe bowl. Add 1/4 cup of water and cover with plastic wrap. Microwave for 5 minutes.

   Remove plastic carefully so you do not burn yourself. Drain water off and pat cauliflower dry with paper towels. Cauliflower should be crisp-tender.

3. Add cream cheese and 1 cup of cheddar cheese to bowl with cauliflower and microwave one more minute. Stir.

4. Add chicken, salsa verde, sour cream, cilantro, salt, pepper, and cumin. Stir.

5. Transfer to prepared baking dish. Sprinkle the remaining cheddar cheese on top.

   Bake for 20 minutes.

Nutrition Facts

Low Carb Green Chicken Enchilada Casserole

Amount Per Serving

Calories 300 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 96mg32%

Sodium 1011mg44%

Potassium 469mg13%

Carbohydrates 5g2%

Sugar 4g4%

Protein 30g60%

Calcium 374mg37%

Vitamin C 2mg2%

Vitamin A 671IU13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.

Recipe adapted from Keto for Life

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