Chicken Enchilada Casserole (No Tortilla)
This isn’t your average enchilada recipe. We’re skipping the rolling and frying to get right to the good stuff: a rich, saucy, and cheesy casserole. This low-carb, no-tortilla version is perfect for a quick weeknight meal that tastes like it took all day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 portions 1x
- Category: Main Dish
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 lb riced cauliflower
- 1½ tsp salt & 1 tsp pepper
- 1 can (4 oz) diced green chiles
- 1 can (4 oz) sliced black olives
- 8 oz cream cheese, cubed
- 2 cups enchilada sauce
- 2 lbs pre-cooked shredded chicken (rotisserie chicken works great!)
- 2 cups shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Preheat & Sauté: Heat your oven to 350°F. In a large pan, heat the olive oil over medium-high heat. Add the diced onion and cook for 3 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the Base: Add the riced cauliflower, salt, and pepper to the pan. Cook for 2 minutes to slightly soften.
- Make the Sauce: Reduce the heat to medium. Add the green chiles, olives, cream cheese, and enchilada sauce. Stir and mash the cream cheese until it melts and the sauce is creamy.
- Combine: Stir the shredded chicken into the sauce mixture until every piece is coated.
- Assemble & Bake: Lightly spray a 13×9-inch baking dish. Pour the chicken mixture into the dish and spread it evenly. Top with a generous layer of shredded cheddar cheese. Bake for 15-20 minutes, or until the cheese is golden and the sauce is bubbly.
- Garnish & Serve: Let it cool for 5 minutes before serving. Top with fresh cilantro.
Notes
Serving Suggestions: This dish is a full meal, but it pairs wonderfully with a side of fresh avocado slices, a dollop of sour cream or Greek yogurt, and a squeeze of lime juice. For a little something extra, a simple green salad is a great addition.
Tips & Tricks:
- For a spicier kick, use hot enchilada sauce or mix in a few dashes of cayenne pepper.
- Freshly grated cheddar cheese melts much better than pre-shredded cheese.
Storage & Reheating:
- Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: For a single serving, microwave for 1-2 minutes. To reheat the entire casserole, cover with foil and bake at 350°F for about 15 minutes, until heated through.