Creamy Chicken Enchilada Casserole Recipe

Creamy, steamy Tex-Mex comfort food recipe for the low-carb diet. Just 2.6 net carbs per serving, fast and east to make, and totally addictive.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 serving
Author Marye


  • 1/3 cup diced chicken breast
  • 2 teaspoons taco seasoning
  • 11/2 tablespoon cream cheese
  • 1 tablespoon cream
  • 1 tablespoon chopped fresh cilantro
  • Olive oil for pan
  • 1 teaspoon chopped onion
  • 1 tsp chilies or fresh jalapeno
  • Salt to taste


  • 1/4 cup cauliflower
  • 2 tbs cheese
  • 1 tbs cream


  • Toss the chicken in the taco seasoning and let stand for 10 minutes.
  • Saute it in a little olive oil, until just barely done.
  • Add the onions and jalapeno or chilies and continue to cook until the onion is tender.
  • Stir often to keep the chicken and onion from scorching.
  • Whisk the cream cheese and cream over low heat until they are smooth.
  • Test flavor and add salt if needed.
  • Add the cilantro.
  • Mix the cheese sauce into the chicken and set aside in a warm spot.


  • Steam the cauliflower until very soft.
  • Add the cream and a pinch of salt.
  • Mash thoroughly with a fork.
  • Add 1 tablespoon of the cheese into the mashed cauliflower.
  • Use the other tablespoon to sprinkle on top of the casserole.


  • Spoon the chicken mixture into a small, microwave safe dish.
  • Add the cauliflower mash to the top.
  • Sprinkle with cheese.
  • Microwave or heat in the oven just until the cheese melts and the dish is warmed through.


Cook time given is for a conventional or toaster oven. The microwave time will be less than two minutes.