Chicken 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.