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Low-Carb Chicken Enchilada Bake

Looking for a super quick and easy meal for dinner that requires very little effort, yet tastes amazing and uses clean ingredients?! This is it!! All you need is an oven, a casserole dish and a few simple ingredients. I bought everything from Whole Foods and whipped up this recipe super fast. You can pair this dish with your favorite salsa and a dollop of organic sour cream, grass-fed plain greek yogurt, or sliced avocado. I topped mine with a little Siete creamy jalepeno botana sauce. This is a perfect family recipe and also makes for tasty leftovers!!


  • 1 whole organic rotisserie chicken cooked and shredded

  • 24 oz. green enchilada sauce (SOMO or Siete brand)

  • 1 24 oz. bag frozen organic riced cauliflower

  • 1 cup shredded organic, grass-fed cheddar cheese (or dairy-free Miyoko's Creamery Farmhouse vegan cheddar)

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp cumin

  • 1/2 tsp coriander


  1. Preheat the oven to 375 degrees.

  2. Dump cauliflower rice into a casserole dish, making an even layer.

  3. Layer the shredded chicken on top.

  4. Sprinkle garlic powder, onion powder, cumin and coriander over the chicken.

  5. Top with shredded cheese.

  6. Pour enchilada sauce on top and bake in the oven for 30 minutes.

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