You’ll have a hearty dinner on the table in just about 30 minutes with this easy chicken enchilada casserole recipe! Enchilada recipes traditionally call for tortillas, but we’ve decided to just ditch them altogether!
Creamy cheese, flavorful chicken, spicy chilis; there are so many wonderful flavors packed in you won’t even miss the tortillas. Top this with some creamy sour cream and I’m sure this will become one of your go-to meals!
How to make Chicken Enchilada Casserole
There are only 10 minutes of prep time for this easy recipe. Preheat the oven to 350 degrees and heat the oil in a large skillet over high heat.
Saute the onion for about 3 minutes over medium-high heat, until the onion is soft and translucent. Toss in the garlic, riced cauliflower, salt, and pepper. Mix and cook for an additional 1-2 minutes, until the garlic is fragrant and cauliflower has softened a bit.
Next, add the green chilis, olives, cream cheese, and 2 cups of enchilada sauce to the pan. Stir the mixture together and cook until cream cheese is melted throughout. Toss in the shredded chicken filling.
Spray a 13×9 baking dish (or 4-quart casserole dish) with cooking spray. Pour the chicken mixture into the dish. Sprinkle the top with cheddar cheese.
Bake uncovered for 15-20 minutes until the cheese is melted and the casserole is bubbling.
You can garnish with cilantro, green onions, or even jalapenos. Yum!
This keto chicken enchilada casserole makes 9 servings, so it’s perfect for feeding a crowd and for meal prepping. This casserole is great on its own or with a keto-friendly side salad.
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- šŖ Prep 10 mins
- š„ Cook 25 mins
- ā± Total 35 mins
- š½ Yield 9 serving
Ingredients
Instructions
4 steps- Preheat the oven to 350 degrees.
- Heat oil in a large saute pan over high heat. Saute the onion for about 3 minutes over medium-high heat, until the onion is soft and translucent. Toss in garlic, riced cauliflower, salt and pepper. Mix and cook for an additional 1-2 minutes, until garlic is fragrant and cauliflower has softened a bit.
- Add the green chilis, olives, cream cheese, and enchilada sauce to the pan. Stir the mixture together and cook until cream cheese is melted throughout. Toss in the shredded chicken.
- Spray a 13x9 baking dish (or 4 quart casserole dish) with cooking spray. Pour the chicken mixture into the dish. Sprinkle with cheddar cheese. Bake for 15-20 minutes, until the cheese is melted and the casserole is bubbling. Garnish with cilantro.
Notes
I’m a huge fan of casseroles and recommend that you check out this Keto Cheeseburger Casserole or Keto Twice Baked Cauliflower Casserole Recipe. For more Latin inspired chicken recipes, try my Salsa Chicken or Keto Taco Soup. Both are delicious!
9 Comments
A Magical Life
March 2, 2021 at 8:35 amThis looks great. Can you recommend a simple recipe for enchilada sauce?
Suzanne
March 10, 2021 at 9:15 amThank you. Generally I buy one in store, but I’m sure there are lots of great recipes online.
Debra
April 18, 2021 at 9:31 amCan you use frozen rice cauliflower?
Suzanne Ryan
April 19, 2021 at 10:19 amHi There! If you choose to use frozen riced cauliflower, I would thaw it out first and then squeeze out as much extra moisture as possible.
Kasey Pierce
March 23, 2021 at 9:26 amTried this recipe last night, the family and I loved it! Thanks!
Terry Melkus
April 2, 2021 at 7:15 pmDelicious and so easy to make!
Birdie
June 10, 2021 at 9:05 amHi Suzanne, I made this yesterday for dinner and it was SOOOOO delicious. I didn’t have cauliflower, so I just left it out. It was still amazing. I went ahead and added a jalapeƱo to the whole things after dicing it. I loved the kick. I also didn’t have any olives, which I’m sure would have even added a delightful addition to the dish. I had an avocado that I sliced up to add to it. I checked out your book from the library and it is such a good book that it is overdue. I couldn’t renew because it is in such high demand. I’m taking it back today, a day late, so that others can benefit but I think I am going to have to purchase it because it is so much information that I need to soak in. Thank you for your inspiration and your recipes that continue to help so many of us experience success.
Suzanne
June 22, 2021 at 8:25 amThank you so much <3
Jeremy Crandall
June 14, 2022 at 8:50 amI’ve never worked with enchilada sauce before. Is there a brand you recommend? Any particular one that’s lower carb than others? Thanks!