My Keto Green Chicken Enchilada Cauliflower Casserole has quickly become one of my all-time favorite low-carb dinners! Cheesy, creamy, and bursting with flavor, this easy keto casserole is the kind of comfort food that makes healthy eating a total pleasure.
If you’ve been following a keto or low-carb lifestyle for a while, you know cauliflower is basically a miracle ingredient. It’s versatile, satisfying, and can soak up flavors like nobody’s business. And when you pair it with tender shredded chicken, tangy green enchilada sauce, and a gooey layer of cheese — you’ve got magic in a dish.
This Keto Green Chicken Enchilada Cauliflower Casserole is the perfect example of how keto meals don’t have to be boring or complicated. It’s simple to prepare, family-friendly, and absolutely packed with flavor. Plus, it’s gluten-free, low carb, and keto-approved!
Why You’ll Love This Keto Cauliflower Casserole
What makes this casserole so irresistible? Let’s just say it checks all the boxes:
✅ Cheesy and creamy with a mild kick from the green enchilada sauce
✅ Super quick to prepare (perfect for busy weeknights)
✅ Keto-friendly, low carb, and gluten-free
✅ Perfect for meal prep — tastes even better the next day
I’ve made a lot of keto cauliflower casseroles in my time, but this one? This is the one. It’s so good I’ve cooked it at least half a dozen times in just a few weeks — and I’m still not tired of it.
The texture of the roasted or steamed cauliflower combined with tender shredded chicken and creamy cheese is out of this world. The green enchilada flavor brings that Mexican-inspired zest that makes it so comforting yet fresh.
An Easy Weeknight Dinner That Practically Makes Itself
What I really love about this keto green chicken enchilada casserole is how ridiculously easy it is to throw together. You can use frozen cauliflower florets to save time — no need to chop a thing! I usually grab a rotisserie chicken from the store, shred it in minutes, and mix everything in one dish.
From there, it’s just a quick bake or even a microwave session until it’s bubbling hot and golden. The hardest part? Not burning your mouth because it smells so good you won’t want to wait.
Pro tip: This casserole reheats beautifully, so make extra if you want leftovers for lunch the next day. It’s one of those meals that’s somehow even better once the flavors meld overnight.
Flavor & Texture That Hits Every Craving
The best part about this dish — besides all the cheese — is the flavor combo. You’ve got:
- Creamy melted cheddar and cream cheese
- Tangy salsa verde (green enchilada sauce)
- Savory chicken
- Soft, slightly caramelized cauliflower
- A hint of freshness from cilantro
It’s comfort food without the carb crash. The balance of spicy, creamy, and cheesy is just perfection. One bite and you’ll see why this dish has earned a permanent spot in my weekly rotation.
Storage & Reheating Tips
This casserole keeps beautifully in the fridge for up to 4 days or can be frozen for up to 3 months. To reheat, simply pop it in the oven or microwave until warm and bubbly again.
Trust me — the leftovers are just as amazing as the first bite
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Keto Green Chicken Enchilada Cauliflower Casserole
- Total Time: 40 min
Description
A cheesy, creamy, and flavor-packed Keto Green Chicken Enchilada Cauliflower Casserole that’s super easy to make, low carb, and gluten-free! Made with tender chicken, cauliflower, and green enchilada sauce, this dish delivers comfort-food satisfaction in every bite — without kicking you out of ketosis
Ingredients
For the Casserole:
20 oz frozen cauliflower florets (about 4 cups)
4 oz cream cheese, softened
2 cups cooked chicken, shredded (rotisserie works great)
½ cup green enchilada sauce or salsa verde
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 cup shredded sharp cheddar cheese (or Mexican blend)
¼ cup sour cream
1 tablespoon fresh cilantro, chopped (optional)
Instructions
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Cook the Cauliflower
Place the cauliflower florets in a microwave-safe bowl and cook for 10–12 minutes, or until fork-tender. Drain any excess moisture. -
Add the Cream Cheese
Stir in the softened cream cheese and microwave for another 30 seconds until melted. Mix well to coat the cauliflower evenly. -
Combine Everything
Add the shredded chicken, green enchilada sauce, salt, pepper, shredded cheese, sour cream, and cilantro (if using). Stir until fully combined. -
Bake or Microwave
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Oven Method: Transfer mixture to a greased casserole dish and bake at 375°F (190°C) for 20–25 minutes, until hot and bubbly.
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Microwave Method: Heat on high for about 10 minutes, until the cheese is fully melted and everything is heated through.
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Serve & Enjoy
Garnish with a sprinkle of cilantro, extra cheese, or a drizzle of sour cream if desired. Serve warm and dig in!
Notes
- Shortcut Tip: Use store-bought rotisserie chicken and frozen cauliflower to make this dish in minutes.
- Cheese Options: Feel free to mix in Monterey Jack, Pepper Jack, or mozzarella for a different flavor twist.
- Spice Level: Add chopped jalapeños or a dash of cayenne if you want extra heat.
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
- Reheat: Rewarm in the oven at 350°F or microwave until hot and bubbly.
- Prep Time: 10 min
- Cook Time: 30 min
- Method: bake or microwave
- Cuisine: Mexican / American
