Chicken Enchilada Casserole

3.58 from 14 votes

Chicken Enchilada Casserole

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!

Prep Time10 mins

Cook Time25 mins

Servings: serving

Calories: 345kcal

Ingredients

1 tbsp olive oil
1 small onion diced
2 cloves garlic minced
1 lbs riced cauliflower approx 1 large head of cauliflower
1.5 tsp salt
1 tsp pepper
1 4-oz can diced green chilis or diced jalapeños if you like more heat; drained
1 4-oz can sliced olives drained
8 oz cream cheese diced
2 cups enchilada sauce
2 lbs pre-cooked chicken shredded or diced
2 cups shredded cheddar cheese
chopped cilantro

Instructions

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

This recipe has 9 servings. Each serving is about 1 scant cup.

Nutrition