This cheesy and flavorful chicken enchilada rice casserole is made with cauliflower rice. It’s an easy dish that comes together in under an hour.
One of my husband’s favorite meals is chicken enchilada rice casserole. It combines so many of his favorite things. Recently, I decided to give the dish a healthier makeover by replacing the rice with cauliflower rice.
Using cauliflower rice actually speeds up the cooking time as well because regular rice takes longer to cook.
Because we are using cauliflower rice, the cauliflower does not absorb as much as the sauce as regular rice would. So this dish is a lot saucier than a typical rice casserole. But I actually love how saucy it is.
This dish combines shredded chicken, cauliflower rice, black beans and tomatoes. Everything is mixed with red enchilada sauce and then topped with cheese. It’s then baked for a few minutes until the cheese is hot, bubbly and melty. And then it’s ready to be served!
Chicken Enchilada Cauliflower Rice Casserole
- 1 lb shredded chicken
- 1 tsbp olive oil
- 6 cups cauliflower rice
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 medium tomato diced
- 1 (28 oz) can red enchilada sauce
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 1 tbsp chopped cilantro
- 1 avocado thinly sliced
- Preheat oven to 375°F.
- Add 7 oz of enchilada sauce to chicken and stir until evenly mixed. Set aside.
- In a large skillet, add olive oil and bring to medium high heat. Add in the cauliflower rice. Cook cauliflower until tender. Drain any liquid released from cauliflower.
- Add in corn, black beans, tomato. Pour in remaining enchilada sauce and stir until everything is evenly coated.
- Pour cauliflower mixture into a 9 x 12 inch casserole pan. Spread chicken across surface. Sprinkle cheese over top.
- Bake for about 15 minutes, or until everything is heated and cheese is melted and bubbling.
- Garnish with cilantro and avocado.
- If you are on a strict low carb diet, you can reduce carbs further by removing the corn and using a homemade low carb enchilada sauce.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.