Go Back
Homemade Chicken Enchilada Casserole With Cauliflower photo

Chicken Enchilada Casserole With Cauliflower

This Chicken Enchilada Casserole is a healthy twist on a classic! Cauliflower replaces traditional tortillas, making it deliciously satisfying and lower in carbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole:
  • 8 ounces chicken breast
  • 1 pound cauliflower florets (about 7 slightly-heaping cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon garlic (minced)
  • 1 large onion (roughly chopped)
  • 1 tablespoon taco seasoning
  • 1 10-ounce can red enchilada sauce (gluten-free, if needed)
  • 1 large egg
  • ½ teaspoon salt
  • to taste black pepper
  • 1 14-ounce can diced green chilis
  • 1 cup reduced-fat Mexican cheese blend
  • Cilantro (for garnish)
  • Tomatoes (diced, for garnish)
  • Avocado (sliced, for garnish)

Equipment

  • Large pot
  • Skillet
  • Casserole dish
  • Mixing Bowl
  • Sharp knife

Method
 

Instructions:
  1. Step 1: Prepare the Cauliflower - Begin by bringing a large pot of water to a boil. Add the cauliflower florets and cook for about 5-7 minutes or until tender. Drain and set aside to cool slightly.
  2. Step 2: Cook the Chicken - While the cauliflower is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and diced chicken breast, cooking until the chicken is no longer pink, about 6-8 minutes. Stir in the taco seasoning and mix well.
  3. Step 3: Mix It All Together - In a large mixing bowl, combine the cooked chicken mixture, cooked cauliflower, diced green chilis, enchilada sauce, egg, egg white, salt, and black pepper. Stir until everything is well incorporated.
  4. Step 4: Assemble the Casserole - Preheat your oven to 350°F (175°C). Pour the mixture into a greased casserole dish, spreading it evenly. Top with the reduced-fat Mexican cheese blend.
  5. Step 5: Bake to Perfection - Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and lightly browned.
  6. Step 6: Serve and Garnish - Once baked, remove the casserole from the oven and let it sit for a few minutes. Garnish with fresh cilantro, diced tomatoes, and sliced avocados before serving. This adds a fresh touch that complements the rich flavors beautifully.

Notes

  • Feel free to substitute cauliflower with broccoli for a different flavor profile.
  • Using cooked rotisserie chicken can save you time.
  • This casserole can be assembled a day in advance and stored in the refrigerator.