Low Carb Enchilada Casserole is an easy, healthy way to enjoy traditional enchiladas. Cauliflower rice, shredded chicken, and cream cheese are layered with a spicy enchilada sauce and baked with cheese for the perfect low carb meal. 

Don’t be put off by ‘cauliflower rice’, it tastes delicious in this recipe! And once you fall in love with it, you will have to try it in everything, like stuffed portobello mushrooms and shepherds pie!

Cauliflower Enchilada Chicken Casserole on a wood plate

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Low Carb Enchilada Casserole

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The Best Way to Rice Cauliflower

You can purchase cauliflower rice at the supermarket but it is so easy to make your own!

Just take cleaned and dried cauliflower, grate it against a box grater, and watch it turn into rice-like pieces! All the flavor and crunch without the carbs!

overhead of Cauliflower Enchilada Chicken Casserole prep, with sauce and cooked with cheese

Let’s Make an Enchilada Casserole!

Making this low carb enchilada casserole with cauliflower rice is super simple. Layer all ingredients together and bake in a casserole dish with cheese!

  1. Cauliflower Rice: Rice the cauliflower and sauté with taco seasoning. You want it to be tender, but not overcooked. A little golden color is okay.
  2. Combine Ingredients: Stir in remaining ingredients, except the cheddar cheese, and cook until the sauce is smooth. Keep stirring so the mixture doesn’t stick to the bottom of the pan.
  3. Bake: Transfer to a casserole dish, top with remaining enchilada sauce and shredded cheddar cheese. Bake until hot and bubbly!

With 3 easy steps, this casserole comes together in no time at all and tastes delicious! Just like an enchilada but without the tortilla.

overhead of Cauliflower Enchilada Chicken Casserole on a wood plate with garnish

How Long Does It Last

Chicken enchilada casserole will last about 5 days as long as it’s kept cold and covered in the refrigerator.

To reheat it, simply add a little more shredded cheese and pop it in the microwave or oven!

How to Store It

Keep chicken enchilada casserole covered and in the refrigerator.  For freezing, place in a container with a tight-fitting lid and be sure to label it with the date!

More Recipes Starring Cauliflower

Cauliflower Enchilada Chicken Casserole on a wood plate
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Low Carb Enchilada Casserole

Low Carb Enchilada Casserole is an easy, healthy way to enjoy traditional enchiladas. Without a wrap, this enchilada casserole is a fun low carb twist!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Holly


  • 1 head cauliflower riced
  • 2 tablespoons taco seasoning
  • 2 cups chicken shredded
  • 4 oz cream cheese
  • 1 cup enchilada sauce divided
  • 1 cup sharp cheddar cheese


  • Preheat the oven to 350°F.
  • Cook cauliflower and taco seasoning in a frying pan until tender, about 5 minutes.
  • Add chicken, cream cheese and enchilada sauce. Cook on medium low until cream cheese is melted and sauce is smooth.
  • Place in a 2 qt casserole dish. Top with remaining enchilada sauce and cheese.
  • Bake 20 minutes or until hot and bubbly.
5 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 395kcal | Carbohydrates: 14g | Protein: 23g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 970mg | Potassium: 603mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1260IU | Vitamin C: 72mg | Calcium: 269mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Mexican

REPIN this Delicious Casserole

Cauliflower Enchilada Casserole topped with sour cream and jalapenos

Cauliflower Enchilada Casserole topped with sour cream and jalapenos overhead and side view
Cauliflower Enchilada Casserole topped with sour cream and jalapenos on a wood plate


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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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  1. 5 stars
    How much of the enchilada sauce is reserved for the top? It says 1 cup divided, but in the chicken mixture just says to add the enchilada sauce, but not how much of that 1 cup. Looks like a great recipe!

    1. Thanks for pointing that out, Robin. We divide it and add ½ cup to the chicken mixture in step 2 and the rest on top in step 3.

  2. Hello, I plan on making this but I am confused about the servings. The carb count, protein and fat, is this for the whole casserole? And it doesn’t have serving size.

    1. Hi Amy, nutrition is per serving. This recipe is 4 servings, with each serving being approximately 1 ½-2 cups. Hope that helps!

      1. My dish did not turn out well. Since heads of cauliflower ate different sizes and cups was not listed, I suspect I had too much cauliflower, which led to it seeming like not enough of the other ingredients, especially sauce and everything was dry, though i added 2 more oz of sauce. It was all i had left on hand, but could have used a bunch more. I added chopped green chili’s, onions and cilantro and a squirt of lime, but was still very bland. I’ll be looking for a different recipe or experimenting a bunch more with quantities of ingredients.

    1. Thanks for bringing that to our attention, Amy! We bake this casserole at 350°F for 20 minutes of until hot and bubbly.