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.
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.
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
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Preheat oven to 375 degrees and grease a 9-inch square casserole dish.
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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.
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Add cream cheese and 1 cup of cheddar cheese to bowl with cauliflower and microwave one more minute. Stir.
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Add chicken, salsa verde, sour cream, cilantro, salt, pepper, and cumin. Stir.
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Transfer to prepared baking dish. Sprinkle the remaining cheddar cheese on top.
Bake for 20 minutes.
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
Disclosure: This post contains affiliate links.
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