Low Carb Chicken Enchilada Casserole

Nutritional Information

8 servings

Calories 368

Protein 33 grams

Carbs 12.6 grams



6 c. cauliflower florets

1/4 c. coconut flour

1 t. chile powder

1/2 t. cumin

1/4 t. salt

1 t. paprika

1 t. oregano

2 eggs, beaten

Top Layer

1 1/2 pounds cooked, shredded chicken breast

1 t. chili powder

1/2 t. cumin

1/4 t. salt

1 t. paprika

1 t. oregano

10 oz. enchilada sauce

2 c. Mexican shredded cheese


1-Steam cauliflower til tender

2- Process cauliflower in food processor until it looks like rice

3-Mix in flour and spices


5-Preheat oven to 350

6-Combine chicken and spices

7-Spread cauliflower into 9X13 for first layer

8-Put chicken on top

9-Pour sauce over

10-Top with all of the shredded cheese

11-Cover and bake about 30 minutes

12-Uncover and bake an additional 5-10 minutes until cheese is melted

13-Cool at least 10-15 minutes

14-Top with optional toppings if you desire, such as lettuce, tomatoes, olives, avocado, sour cream or salsa (these would add calories in some cases )

5 Comments Add yours

  1. David Yochim says:

    Looks great!

    1. Brenda Sue says:

      Try it, you’ll like it. 😉

      1. David Yochim says:

        I baked this tonight. It was excellent.

      2. Brenda Sue says:

        Oh good! I’m doing the pizza! 😋

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