Kirbie's Cravings

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.

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

Servings: 10
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Dishes
Cuisine: American
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.
4.63 from 8 votes


  • 1 lb cooked 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.


Serving: 0.1of recipe, Calories: 310kcal, Carbohydrates: 26g, Protein: 22g, Fat: 12.6g, Saturated Fat: 5.2g, Sodium: 866mg, Fiber: 8g, Sugar: 9g, NET CARBS: 18

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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4.63 from 8 votes

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Recipe Rating

37 comments on “Chicken Enchilada Cauliflower Rice Casserole”

  1. Excellent!

  2. This is a good recipe with plenty to freeze for later. I did dice a small onion and added to the mixture. I steamed a head of cauliflower with the diced onion then mashed it well once cooked leaving a little texture to it. I probably will cut back some on the amount of enchilada sauce so it’s not quite so sloppy. I cut the cheese back to 1 cup and used taco blend. Easy to fit nutrition needs!

  3. Not much flavor.  
    If I make it again I would add taco seasoning.

    • Did you use enchilada sauce? We find that adds plenty of flavor, but let us know how the taco seasoning works!

  4. Really great recipe! Thank you for sharing! I tried it with ground beef (since I’ve already had so much chicken this week) and it turned out really well!

  5. I have made this several times and my adult children LOVE IT. I make no changes. Like the instructions say, drain that cauliflower as best you can so as not to have a watery casserole. This is a great one!

  6. have you frozen this dish?

  7. Loved this recipe! The flavor is amazing!

  8. Did you cook the chicken first to shred ?

  9. Have you done this with frozen cauliflower rice and if so, any advice or suggestions for that? 

  10. Would this be ok with green enchilada sauce?

  11. Can I make this with steam in a bag cauliflower rice?

  12. What is the serving size for the 310kcal? 

  13. Cooking this now. I don’t see what to do with the tomatoes. Sprinkle them on in the end I’m guessing?

  14. For two people I used 4 cups of cauliflower rice and an 8 x 8 pan but still a can of black beans, no corn. It was amazingly wonderful!
    Thank you
    You are a very talented person. I make your Cauliflower buns every week, For breakfast we toast a bun and put an egg over it.

  15. My family loved this! Made just as is (ok, perhaps I added a bit more cheese), very easy recipe and delicious!

  16. This looks amazing! Could I prep this at lunchtime and then bake it at dinner or would it not turn out as well? 

  17. I added two packs of taco seasoning to the cauliflower mixture. When I served it I added Chalula sauce and sour cream. Really good. 

  18. 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.

  19. I just bought a cauliflower. I will give this recipe a go. Looks delicious.