Low Carb Chicken Enchilada Cauliflower Casserole
November 29, 2017
Love Mexican food but want something low carb and healthy? Try this easy low carb Chicken Enchilada Cauliflower Casserole for dinner tonight!
What is the one product that you couldn’t live without in the kitchen? I receive this question all the time and even a few years ago was interviewed about my goto item in the kitchen. I can’t live without my knives. A good sharp knife set helps in so many ways with produce, meat and just trying to pry open kid packages these days.
I’ve teamed up with Misen for an awesome knife giveaway and to show you just how fantastic these knives are for everyday use.
Low Carb Chicken Enchilada Cauliflower Casserole
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients
- 1 cauliflower head, chopped
- 15 ounce can green chile enchilada sauce
- 8 ounces cream cheese, softened
- 14.5 ounce can crushed tomatoes, drained (fire roasted)
- 1/2 teaspoon salt
- 2 cups skinless rotisserie chicken, chopped
- 1/2 cup grated medium cheddar cheese
- 1 jalapeno, sliced
- 1 tablespoon chopped cilantro (optional)
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl combine cauliflower, enchilada sauce, and cream cheese. Stir until well combined; then stir in tomatoes, salt, and chicken.
- Pour into a large iron skillet and bake for 15 minutes. Stir the casserole and cook for an additional 15 minutes. Remove and top with cheese. Place back in the oven for 5 minutes.
- Top with jalapeno slices and chopped cilantro.
Leave a Reply
Looks delish!
Looks amazing! Can’t wait to try it!
I agree that good knives are ESSENTIAL in the kitchen! I’ve heard awesome things about Misen!
This looks amazing, I can’t wait to make it!
It looks delicious. I like the addition of cauliflower.
Goodness – this looks amazing! Great job, Meagan!
Sounds interesting Can’t recall eating green and red sauce together.
Thanks! The recipe just calls for the green sauce with crushed tomatoes incorporated into the dish.
This low-carb recipe looks so good. I cook Mexican food probably 50% of the time and I am always looking for something a bit more healthy that still screams Mesican.
I love Mexican FOOD! I’m always trying new recipes that are low carb, so I can cook healthier for my family. This looks delicious.
This Chicken Enchilada Cauliflower Casserole looks and sounds amazing! Making a trip to the store for a Rotisserie Chicken, and this will be dinner tomorrow…yum, I can’t wait!! That set of Misen knives sound wonderful…I sure could use some new knives 🙂 Thanks for the recipe, and this chance!
I am not a big fan of cauliflower but your recipe might just change my mind. This looks delicious!
Good knives are so important to successful cooking! I’ll have to try out your recipe since it looks delicious.
Recipe looks yum.
We are low carb in our house and try to make one new recipe a week, this one looks wonderful and I can’t wait to try it.
Love the use of the cauliflower in this recipe and the fact it can BE A LOW CARB CHICKEN ENCHILADA! It is the first time I have to say also that I have heard of the Misen knife brand. THank you for sharing about their brand!
This looks delicious and I’d love to try it, but looking at the nutrition stats and seeing it says 167% of our daily value of sodium is rather distressing! Is this by chance a typo??
This is delicious and super easy to make! If you’re like me and like a little heat, I diced the jalapeno and mixed it into the recipe prior to baking in the oven. To not overdo the heat, I just used half the jalapeno and removed the seeds- delicious! Use at your own discretion 🙂
Where’s the recipe?
Sorry, I just updated my site on Friday. It should be there now.
I am wondering how much to chop the cauliflower. Is it more like a raced cauliflower or is it florettes? Any ideas would be helpful. Thank you
I think my head of cauliflower was bigger than the recipe calls for. I ended up using two cans of enchilada sauce and put the whole shebang in a 13×9 pan. It took a little longer to bake, too. About 45 minutes total. Totally worth the extra wait – I will be making this again and again. Thanks!!!