I’m a HUGE Mexican food lover. Give me all the deep fried chimichangas, guacamole and flour tortillas! Sometimes, you need to try to eat a little healthier. This low carb green chile and chicken cauliflower casserole is the closest thing to “healthy Mexican” as you can get! It doesn’t compromise on taste, at all. It’s cheesy, rich and you’d have no idea that a whole head of cauliflower was tucked into the dish. The flavors and textures are delicious but, I also love how dang easy it is to make!

low carb and kept casserole

let’s get cooking!

Preheat your oven to 350˚ degrees and gather all of your ingredients!

If you’re using fresh cauliflower: cut off the base and cut the head into small florets. Next, steam your cauliflower. I love love love using my instant pot for steaming vegetables! Add a cup of water into your instant pot, put the steamer basket with chopped cauliflower in the pot. Set the pot to 0 min high pressure. The cauliflower steams perfectly during the time the pot comes to pressure! Use a quick release and carefully remove the steamer basket from the pot. Drain the cauliflower. (see recipe notes at the bottom for steaming fresh cauliflower on the stove or using frozen cauliflower)

Mix together cooked cauliflower florets, 2 cups of chicken, 4 oz of softened cream cheese, 1/2 cup of green enchilada sauce, 1/2 cup of sour cream, 1 teaspoon of coarse salt, 1/4 tea spoon of pepper, and 1/2 cup of cheddar cheese. *You can use any kind/brand of green enchilada sauce. I tried this one.

Place mixture into an oven safe casserole dish. Top with the rest of the cheese.

Bake in the oven at 350˚ for 25 minutes. I also broiled the casserole the last few minutes of baking to crisp up the cheese on top! I paired this casserole with a side of cilantro lime rice + refried beans!


ENJOY!!

green chile + chicken cauliflower casserole

This green chile + chicken cauliflower casserole is delicious and full of flavor! It’s low carb, keto, and gluten free!

  • 1 head fresh cauliflower or 20 oz frozen florets
  • 2 C cooked chicken (shredded)
  • 4 oz cream cheese
  • 1/2 C green enchilada sauce (any brand)
  • 1/2 C sour cream
  • 1/4 tsp black pepper
  • 1 tsp kosher salt
  • 1 C shredded cheddar

Optional:

  • cilantro
  • green onion

  1. Mix together cooked cauliflower florets (see recipe notes), chicken, softened cream cheese, green enchilada sauce, sour cream, coarse salt, pepper, and half of the cheddar cheese. 

  2. Place mixture into an oven safe casserole dish. Top with the rest of the cheddar cheese.

  3. Bake in preheated oven at 350˚ for 25 minutes.

  4. Serve hot + enjoy!

    Optional: top with chopped cilantro, green onion + sour cream. 

If you are using fresh cauliflower, cut off the base and cut the head into small florets. There are 2 options to cook your fresh cauliflower:

Option 1 – Instant pot! My fav method. Place 1 cup of water in the Instant Pot, then put the steamer basket with chopped cauliflower in the pot. Cover the lid and turn the vent to sealing. Set the pot to Manual High Pressure for 0 minutes. The cauliflower will be cooked by the time the pot comes to pressure. Use a quick release and carefully remove the steamer basket from the pot. Drain water.

Option 2 – Stovetop! Place cauliflower in a steamer tray. Fill a medium saucepan with a few inches of water and place the steam basket of cauliflower within the pan. Steam the cauliflower 4-5 minutes or until soft. Drain water.

If you are using frozen cauliflower, put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender.

 

lexington