Cheesy Keto Chicken Enchilada Casserole with Cauliflower Rice
A comforting and easy keto-friendly casserole featuring shredded chicken, enchilada sauce, and a cheesy cauliflower rice base, perfect for low-carb lifestyles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 1 cup enchilada sauce (low-sugar or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 4 cups cauliflower rice (fresh or frozen, thawed and well-drained)
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon salt
- 2 cups shredded Mexican blend cheese or sharp cheddar
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream (full-fat)
- Optional toppings: chopped fresh cilantro, pickled jalapeños, diced avocado or guacamole, fresh lime wedges
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cauliflower rice and sprinkle with ½ teaspoon salt. Sauté for about 5-7 minutes, stirring occasionally, until tender and moisture evaporates.
- In a large bowl, combine shredded chicken with enchilada sauce, cumin, smoked paprika, garlic powder, salt, and pepper. Stir until evenly coated.
- In a separate bowl, blend softened cream cheese and sour cream until smooth. Fold in 1 ½ cups of shredded cheese, reserving the rest for topping.
- Spread the sautéed cauliflower rice evenly in the bottom of a 9×13-inch baking dish.
- Layer the seasoned chicken mixture on top of the cauliflower rice.
- Spoon the cheese mixture evenly over the chicken, smoothing it out.
- Sprinkle the remaining ½ cup shredded cheese evenly over the casserole.
- Bake for 20-25 minutes until cheese is melted and slightly browned.
- Let the casserole rest for about 5 minutes after baking to set.
- Garnish with chopped cilantro, pickled jalapeños, diced avocado, and serve with lime wedges if desired.
Notes
Sautéing the cauliflower rice before baking helps remove excess moisture and prevents sogginess. Shred chicken finely for even texture. Use a blend of sharp cheddar and mozzarella for best melt and flavor. If cauliflower rice feels too wet, pat dry with paper towels before use. For dairy-free, substitute cheeses and sour cream with plant-based alternatives.
Nutrition
- Serving Size: 1 casserole serving
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 3
- Protein: 30
Keywords: keto, chicken casserole, enchilada casserole, cauliflower rice, low-carb, cheesy, gluten-free, Mexican