Chicken Enchilada Cauliflower Rice Casserole

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.
overhead photo of Chicken Enchilada Cauliflower Rice Casserole

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.
close-up photo of scoop of casserole with melted cheese
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.

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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!
close-up photo of casserole

Chicken Enchilada Cauliflower Rice Casserole

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Dishes
Cuisine: American
Servings: 6

A lightened up and lower carb version of enchilada rice casserole, this dish replaces rice with cauliflower rice. It's an easy and flavorful meal, ready in less than an hour.

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375°F. 

  2. Add 7 oz of enchilada sauce to chicken and stir until evenly mixed. Set aside.

  3. 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.

  4. Add in corn, black beans, tomato. Pour in remaining enchilada sauce and stir until everything is evenly coated.

  5. Pour cauliflower mixture into a 9 x 12 inch casserole pan. Spread chicken across surface. Sprinkle cheese over top.

  6. Bake for about 15 minutes, or until everything is heated and cheese is melted and bubbling.

  7. Garnish with cilantro and avocado. 

Nutrition Facts
Chicken Enchilada Cauliflower Rice Casserole
Amount Per Serving (0.17 of recipe)
Calories 517 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8.7g 44%
Trans Fat 0.2g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 8.1g
Cholesterol 90.6mg 30%
Sodium 1795.9mg 75%
Total Carbohydrates 44.8g 15%
Dietary Fiber 13g 52%
Sugars 15.6g
Protein 36.7g 73%
Vitamin A 8%
Vitamin C 84%
Calcium 34%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.
Chicken Enchilada RIce Casserole. A lightened up version of enchilada rice casserole, replacing rice with cauliflower rice. This easy dish is ready in less than an hour!

2 comments on “Chicken Enchilada Cauliflower Rice Casserole”

  1. I made this tonight and it turned out great. I sauteed onion, garlic, and green bell pepper with the cauliflower rice and seasoned it. Thank you for a great recipe.

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