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Keto Chicken Enchilada Cauliflower Rice Casserole

If you’re following a keto or low-carb diet but still crave the flavors of your favorite Mexican dish, this keto chicken enchilada cauliflower rice casserole is here to satisfy your taste buds.

Packed with tender chicken, flavorful cauliflower rice, and a creamy enchilada sauce, this dish is a delightful twist on traditional enchiladas without the excess carbs.

One of the key ingredients in this recipe is cauliflower rice, which replaces the traditional carb-loaded rice commonly found in enchiladas.

Cauliflower rice is a fantastic low-carb alternative that adds a similar texture to regular rice and similarly absorbs the dish’s flavors.

It’s a great way to incorporate a nutrient-rich vegetable into your meal while keeping your net carb count low.

Combined with the seasoned shredded chicken, it creates a hearty and satisfying base for the casserole.

The creamy enchilada sauce is a highlight of this dish. Made with a combination of tomato sauce, diced tomatoes with green chilies, sour cream, and a selection of aromatic spices, the sauce brings that rich, tangy flavor that enchiladas are known for.

The creamy texture adds a touch of indulgence without sacrificing your keto goals. It’s the perfect balance of flavors and textures that will leave you wanting more.

This low-carb chicken taco casserole is also gluten-free, making it a great option for anyone wanting a Mexican casserole but avoiding gluten and carbs.

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It’s packed with flavor and protein, so it will keep you satiated for hours.

If you’re on the hunt for more low-carb keto casserole recipes for busy weeknights, then you should head over to our entire collection of keto casseroles for more delicious options!

And be sure to check out our entire collection of keto chicken recipes for more delicious options!

Keto Chicken Enchilada Cauliflower Rice Casserole

 Keto Chicken Enchilada Cauliflower Rice Casserole
Keto Chicken Enchilada Cauliflower Rice Casserole

By enjoying this keto-friendly chicken enchilada cauliflower rice casserole, you can silence those cravings for Mexican food while staying true to your low-carb lifestyle.

It’s a wholesome and flavorful meal that provides the satisfaction of traditional enchiladas without the guilt.

Plus, it’s packed with protein from the chicken and healthy fats from the cheese and sour cream, keeping you satiated and energized.

At 6.8 net carbs per serving, it’s a recipe you should consider making Tuesday for Taco Night and surprise your family with a delicious alternative.

I promise it’s a true crowd-pleaser.

It’s definitely a keto chicken recipe to add to your meal planning rotation.

Ingredients Needed for Keto Chicken Enchilada Cauliflower Rice Casserole

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keto chicken enchilada cauliflower rice casserole ingredients
keto chicken enchilada cauliflower rice casserole ingredients

The following are the ingredients you’ll need to make this keto chicken enchilada casserole. Note that the full printable recipe card is at the bottom of the page.

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

  • Skinless, boneless chicken breast cooked or leftover rotisserie chicken
  • Cooked frozen cauliflower rice
  • Lime juice
  • Fresh cilantro
  • Chili powder
  • Onion powder
  • Cumin powder
  • Garlic powder
  • Sea salt
  • Black pepper
  • Raw jalapeño (optional)
  • Mexican blend cheese or shredded cheddar cheese

Creamy Enchilada Sauce

creamy enchilada sauce being made
creamy enchilada sauce being made
  • Canned diced tomatoes and green chilies undrained (Rotel)
  • Canned tomato sauce
  • Onion, chopped
  • Sour cream
  • Heavy cream
  • Chili powder
  • Garlic powder
  • Salt

Garnish

  • Chopped cilantro
  • Sliced green onions

Best Way To Cook Breasts Chicken That Will Be Shredded

cooked shredded and seasoned chicken
cooked shredded and seasoned chicken

There are quite a number of ways you can cook chicken that will be shredded. I chose to poach the chicken breast, but you can also cook chicken in an instant pot or slow cooker.

In fact, you can even choose the chicken breast from a rotisserie chicken if you want to save some time.

How To Quickly Shred Chicken

I have several ways you can shred your chicken breasts easily:

  • Two-Forks: Once the allotted cooking time has passed, you’ll shred the chicken by taking it out of the crockpot, oven dish, or Instapot and using the two-fork method, where you hold one end of the chicken while you pull the other fork across the flesh of the chicken until it shreds.
  • Food Processor: If you have a large food processor, this method works like a charm. Simply add the chicken and process it until it shreds.
  • Stand-up Mixer/Hand Mixer: You can also shred the chicken in a stand-up mixer with the paddle attachment or a handheld one. This happens to be my favorite since it’s so quick.

How To Make Keto-Friendly Chicken Enchilada Cauliflower Rice Casserole

Keto Chicken Enchilada Cauliflower Rice Casserole process pictures
Keto Chicken Enchilada Cauliflower Rice Casserole Process Pictures

Making this gluten-free chicken casserole is really quick and straightforward. You’ll start off by cooking your chicken and then preheating the oven to 350 degrees F.

Next, you’ll cook the frozen cauliflower rice according to the package instructions.

If frozen cauliflower rice is not an option for you, you can make our recipe for cilantro lime keto cauliflower rice.

Then, in a large bowl, combine the cooked cauliflower rice with the lime juice and the chopped cilantro. Spread the cilantro lime cauliflower rice evenly onto a 9×13 greased baking dish.

In a medium-sized bowl, you’ll then combine the shredded chicken with the dry spices and set it aside.

Continue to assemble your casserole by sprinkling the chopped onions over the surface of the cauliflower rice.

Next, add the seasoned shredded chicken on top of the onion and cauliflower rice, being sure to distribute the chicken evenly in the ovenproof casserole container.

Moving on to the creamy enchilada sauce, take a medium-sized bowl and mix together the tomato sauce, diced tomatoes with green chilies (undrained), sour cream, heavy cream, chili powder, cumin powder, garlic powder, and salt.

Stir until all the ingredients are well combined and you have a smooth sauce. Pour this creamy enchilada sauce evenly over the chicken and cauliflower rice in the baking dish, making sure to cover everything.

Now it’s time to add the cheesy goodness. Sprinkle 2 cups of shredded cheese over the surface of the casserole, covering it completely.

If you like some extra heat, you can also add the optional sliced raw jalapeños at this point. Sprinkle the chopped green onions over the cheese. Finally, sprinkle the remaining 1/2 cup of shredded cheese on top.

Place the casserole in the preheated oven and bake for about 35–40 minutes, until the casserole is hot and bubbly and the top is golden brown.

Once it’s ready, remove it from the oven and let it cool for a few minutes. Before serving, garnish the casserole with fresh, chopped cilantro and sliced green onions for a burst of freshness.

Any leftovers can be stored in the refrigerator for up to 3 days or frozen in an airtight container for up to 1 month.

Recipe Variations & Tips

best low-carb chicken enchilada cauliflower rice casserole
best low-carb chicken enchilada cauliflower rice casserole

Feel free to use leftover rotisserie chicken in place of the chicken breasts. It’s an easy way to speed up the cooking process.

Customize your cheese to your personal preference. I chose to use a Mexican blend, but you could easily swap it for Monterey Jack, Colby, or cheddar cheese.

Instead of using a can of diced tomatoes, green chilies, and tomato sauce, you can use your favorite prepared low carb friendly salsa or even some of our homemade keto Guatemalan salsa.

Add 1/2 teaspoon of chipotle powder for a little smokey heat.

What To Serve With A Low-Carb Chicken Enchilada Cauli Rice Casserole

keto-friendly chicken enchilada cauli rice casserole
keto-friendly chicken enchilada cauli rice casserole

This keto taco bake can certainly be enjoyed without any sides since it is a complete meal on its own.

However, if you want to round out your meal further, you can certainly serve this with a simple salad or side.

Here are some sides to consider:

Other Keto Enchilada Recipes

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It’s a keto chicken casserole that is not only delicious but also super easy!

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keto chicken enchilada cauliflower rice casserole featured image

Keto Chicken Enchilada Cauliflower Rice Casserole

Yield: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This keto chicken enchilada cauliflower rice casserole is the perfect meal for craving Mexican food while on a ketogenic diet. The casserole features shredded chicken breasts, cauliflower rice, creamy salsa, and shredded Mexican cheese.

Ingredients

  • 2 pounds of skinless, boneless chicken breasts or leftover rotisserie chicken ( about 4 cups)
  • 2 (12 ounces) packages of frozen cauliflower rice cooked (24 ounces)
  • 1/4 cup lime juice
  • 1/4 cup of chopped fresh cilantro
  • 1 tablespoon of chili powder
  • 2 teaspoons of onion powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of freshly cracked black pepper
  • 1 raw jalapeño sliced (optional)
  • 2 1/2 cups of Mexican blend cheese or shredded cheddar cheese
  • 1/4 cup of fresh chopped green onions

Creamy Enchilada Sauce

Garnish

  • 1/4 cup of fresh chopped cilantro
  • 1/4 cup of sliced green onions

Instructions

  1. Preheat the oven to 350-degrees F.
  2. In a large bowl, combine the cooked cauliflower rice with the lime juice and the chopped cilantro. Spread the cilantro lime cauliflower rice evenly onto a 9x13 greased baking dish.
  3. In a medium-sized bowl, combine the shredded chicken with the chili powder, onion powder, cumin powder, garlic powder, black pepper, and salt. Set it aside.
  4. Sprinkle the chopped onions over the surface of the cauliflower rice.
  5. Add the seasoned shredded chicken on top of the onion and cauliflower rice being sure to distribute the chicken evenly.
  6. Prepare the creamy salsa.

Creamy Enchilada Sauce

  1. In a medium-sized bowl, mix together until thoroughly combined the tomato sauce, diced can of tomatoes with green chilies, sour cream, heavy cream, and dry spices.
  2. Then pour the creamy salsa sauce evenly over the chicken and cauliflower rice in the baking dish.
  3. Sprinkle 2 cups of the shredded cheese over the surface of the chicken taco casserole. If adding the raw jalapeños, evenly distribute over the casserole. Sprinkle the green onions. Next, sprinkle the remaining 1/2 cup of shredded cheese on top of the casserole.
  4. Bake in the preheated 350-degree oven for 35-40 minutes until the casserole is hot and bubbly and the top is golden brown.
  5. Garnish the casserole with green onions and cilantro before serving.
  6. Store leftovers in the refrigerator for up to 3 days or freeze them in an airtight container for up to 1 month.

Notes

If frozen cauliflower rice is not an option for you, you can make our recipe for cilantro lime cauliflower rice.

Recipe Variations & Tips

Feel free to use leftover rotisserie chicken in place of the chicken breasts. It's a great way to speed up the cooking process.

Customize your cheese to your personal preference. I chose to use a Mexican blend but you could easily swap it for Monterey Jack, Colby, or cheddar cheese.

Add 1/2 teaspoon of chipotle powder for a little smokey heat.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 27.1gSaturated Fat: 13gCholesterol: 150mgSodium: 890mgCarbohydrates: 9.8gNet Carbohydrates: 6.8gFiber: 3gProtein: 42.1g

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