Who doesn’t love the warm, bold flavors of enchiladas? This no-tortilla chicken enchilada casserole gives you everything you crave about the classic dish but in a simpler, low-carb way. Inspired by the rich history of enchiladas from Mexico—originally tortillas dipped in chili sauce—this modern spin is perfect for anyone looking to keep things lighter without sacrificing that delicious enchilada flavor.
The best part? It’s all baked together in one dish. Whether it’s a busy weeknight or a family dinner, this creamy, cheesy casserole is sure to hit the spot. It’s comforting, wholesome, and incredibly easy to make.
Quick Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 9 hearty portions (easily adjustable!)
- Skill Level: Super easy!
- What You’ll Need:
- Large sauté pan
- 13×9-inch baking dish (or similar)
- Non-stick spray
- A reliable spatula
Pro Tip for Meal Preppers
You can prep everything ahead! Assemble the casserole, cover it tightly, and store it in the fridge for up to 24 hours. Freezing? No problem. Just bake it straight from the freezer—add about 10–15 extra minutes to the baking time.
What You’ll Need
Ingredients
- 1 tbsp olive oil – To sauté all the good stuff.
- 1 small onion, diced – Adds a sweet, savory base.
- 2 garlic cloves, minced – Because garlic makes everything better.
- 1 lb riced cauliflower – Our low-carb swap for tortillas.
- 1½ tsp salt + 1 tsp pepper – For seasoning.
- 1 (4 oz) can diced green chiles, drained – Mild heat and tangy goodness. Substitute jalapeños if you’re feeling bold.
- 1 (4 oz) can sliced olives, drained – A salty punch of flavor.
- 8 oz cream cheese, cubed – Helps create that creamy texture.
- 2 cups enchilada sauce – Red or green, your call! Use store-bought or whip up your own.
- 2 lbs cooked chicken, shredded – Rotisserie chicken works great here!
- 2 cups shredded cheddar cheese – Melty, gooey perfection. Swap for Monterey Jack or pepper jack for a twist.
- Fresh cilantro – For that fresh pop of flavor on top.
Ingredient Swaps & Tips
- Cauliflower: Frozen works fine—just defrost and drain it first.
- Enchilada Sauce: Salsa verde is a tasty substitute for green enchilada sauce.
- Cheese: Go wild and try a Mexican cheese blend if you’re feeling fancy.
How to Make It
Step 1: Cook the Base
Heat your oven to 350°F (175°C). Start by sautéing the onion in olive oil over medium heat for 3 minutes until it’s soft and golden. Add the garlic and cook for another minute—your kitchen should smell amazing right about now.
Next, toss in the riced cauliflower with salt and pepper. Cook for another 2 minutes, just until it softens up a bit.
Pro Tip: Don’t overcook the cauliflower. You want it to stay a little firm so it doesn’t turn mushy in the oven.
Step 2: Build the Flavor
Lower the heat to medium and stir in the green chiles, olives, cream cheese, and enchilada sauce. Stir until the cream cheese melts into a luscious, creamy mixture.
Add your shredded chicken and toss everything together until it’s nicely coated.
What to Look For: A thick, creamy filling with the chicken, veggies, and sauce all mixed evenly.
Step 3: Assemble the Dish
Grab your baking dish and give it a quick spray with non-stick spray so nothing sticks. Pour in the chicken mixture and spread it out evenly.
Sprinkle the shredded cheddar cheese on top—don’t skimp!
Pro Tip: Want a golden, bubbly crust? Try a mix of cheddar and Monterey Jack cheese for extra flavor.
Step 4: Bake It
Pop the casserole into the oven and bake for 15-20 minutes. Once the cheese is melted and bubbling, it’s ready to go. Let it cool for a few minutes before serving—this makes slicing and serving a breeze.
Bonus Tip: Letting it rest for 5 minutes helps the casserole hold together better.
Make It Your Own
Diet-Friendly Swaps
- Keto Option: It’s already low-carb—just check your enchilada sauce for hidden sugars.
- Dairy-Free: Swap out the cream cheese and cheddar for dairy-free versions.
- Vegetarian: Skip the chicken and use black beans or roasted veggies.
Add Some Spice
Love heat? Add diced jalapeños or a sprinkle of cayenne pepper. Prefer it mild? Go easy on the chiles and opt for a mild enchilada sauce.
Seasonal Ideas
- Summer: Fresh corn or roasted bell peppers make a colorful addition.
- Fall: Stir in some roasted butternut squash for a cozy twist.
How to Serve & Save
Serving Suggestions
Serve it warm with sides like Mexican rice, refried beans, or even a crisp green salad. Feeling indulgent? Add some sour cream, avocado slices, or tortilla chips for crunch.
Save the Leftovers
Leftovers stay good in the fridge for up to 4 days. If you want to freeze, use a freezer-safe container or wrap it tightly—it’ll keep for up to 2 months.
Reheating Tips
- For single servings: Microwave on medium power until warmed through.
- For the whole thing: Cover with foil and reheat in a 350°F oven for 20–25 minutes (longer if frozen).
This no-tortilla chicken enchilada casserole is everything you love about enchiladas—bold flavors, creamy cheese, and tons of comfort—all without the carbs. It’s easy, satisfying, and perfect for sharing. Make it once, and you’ll find yourself craving it again and again.
PrintChicken Enchilada Casserole (No Tortilla)
A hearty, low-carb twist on the classic enchilada casserole! This dish swaps tortillas for riced cauliflower, creating a creamy, cheesy, and flavorful meal that’s perfect for weeknights or meal prep. Packed with tender chicken, zesty enchilada sauce, and a hint of spice, it’s comfort food reimagined.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 portions 1x
- Category: Main Course
- Cuisine: Mexican-inspired
Ingredients
- 1 tbsp olive oil – For sautéing.
- 1 small onion, diced – Adds sweetness and depth.
- 2 cloves garlic, minced – For bold flavor.
- 1 lb riced cauliflower (about 1 large head) – A low-carb base.
- 1½ tsp salt and 1 tsp pepper – To season.
- 1 (4 oz) can diced green chiles, drained – For mild heat; substitute jalapeños for extra spice.
- 1 (4 oz) can sliced olives, drained – Adds a briny kick.
- 8 oz cream cheese, diced – Makes the dish rich and creamy.
- 2 cups enchilada sauce – Red or green works; choose your favorite!
- 2 lbs pre-cooked chicken, shredded or diced – Rotisserie chicken is a great shortcut.
- 2 cups shredded cheddar cheese – Melts beautifully on top.
- Fresh cilantro, chopped – For garnish.
Instructions
Preheat your oven to 350°F (175°C). Heat olive oil in a large sauté pan over medium-high heat. Add the diced onion and cook for about 3 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the riced cauliflower along with salt and pepper. Cook for 2 minutes until slightly softened but still firm.
Lower the heat to medium and stir in the green chiles, sliced olives, cream cheese, and enchilada sauce. Mix well until the cream cheese is fully melted and incorporated into the sauce. Add the shredded chicken and toss to coat evenly.
Spray a 13×9-inch baking dish with cooking spray. Pour the chicken mixture into the dish and spread it out evenly. Sprinkle shredded cheddar cheese generously over the top.
Bake in the preheated oven for 15–20 minutes until the cheese is melted and bubbling around the edges. Let it cool slightly before garnishing with fresh cilantro.
Notes
Serving Suggestions
Serve warm with a side of Mexican rice or a crisp green salad. Add toppings like sour cream, avocado slices, or crushed tortilla chips for extra flavor.
Tips & Tricks
- Creamy Sauce: Ensure the cream cheese is fully melted into the sauce for a smooth consistency.
- Texture: Don’t overcook the cauliflower—it should be tender but not mushy.
- Cheese Topping: For a golden crust, broil for 1–2 minutes after baking.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or bake covered at 350°F until warmed through (about 15–20 minutes). To freeze, assemble before baking and store tightly wrapped for up to 2 months; bake directly from frozen with an additional 10–15 minutes of cook time.
