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Chicken Enchilada Casserole (No Tortilla)

Chicken Enchilada Casserole No Tortilla
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Need those deep, rich Mexican flavors without the heavy carb crash? This casserole is your perfect answer. I swap heavy tortillas for a clever base of riced cauliflower. It acts like a sponge for all the savory pan juices. The result? A bubbly, cheesy bake that hits every craving. Plus, making it is easier than riding a bike.

Ingredients

Scale

The Base:

  • 1 tbsp Olive oil (Use a good quality brand)
  • 1 small Onion (Diced for natural sweetness)
  • 2 cloves Garlic (Freshly minced)
  • 1 lb Riced cauliflower (Equal to one large head of cauliflower)
  • 1½ tsp Salt
  • 1 tsp Black pepper

The Filling:

  • 4 oz can Diced green chiles (Drained)
  • 4 oz can Sliced black olives (Drained)
  • 8 oz Cream cheese (Diced and softened at room temperature)
  • 2 cups Enchilada sauce (Pick your favorite high-quality red or green sauce)
  • 2 lbs Pre-cooked chicken (A shredded rotisserie chicken works beautifully)

The Topping:

  • 2 cups Cheddar cheese (Freshly shredded)
  • 1 handful Fresh cilantro (Chopped)

Instructions

1. Prep the base.

Preheat your oven to 350°F (175°C). Grab your widest skillet. Put it over medium-high heat. Swirl in the olive oil. Toss in the diced onions. Cook for three minutes until they soften. Stir in the minced garlic for one minute.

2. Cook the cauliflower.

Fold in the riced cauliflower, salt, and pepper. Cook for exactly two minutes. You only want to take the raw edge off. Do not cook it into mush. It will finish cooking in the oven.

3. Build the velvety sauce.

Lower the stove heat to medium. We do not want to scorch the dairy. Stir in your green chiles, sliced olives, soft cream cheese, and enchilada sauce. Mix gently with a wooden spoon. Watch the white cubes of cheese melt into the vibrant sauce.

4. Combine the filling.

Make sure your sauce is perfectly smooth. Fold in your shredded chicken. Toss everything thoroughly. Every piece of chicken needs a heavy coat of sauce.

5. Assemble the bake.

Lightly grease a 13×9-inch baking dish. Pour the warm chicken mixture right into the center. Push it into the corners to make a flat, even layer. Shower the top completely with the shredded cheddar cheese.

6. Bake and rest.

Bake on the center rack for 15 to 20 minutes. You will know it is done when the edges bubble. The cheese will look like a glossy blanket. Take it out. Let it rest for five to ten minutes. This helps the cheese set up for easy scooping. Garnish with fresh cilantro right before serving.

Notes

Serving Suggestions:

  • Scoop portions into wide, shallow bowls.
  • Top it with cold sour cream or Greek yogurt.
  • Add creamy avocado slices and a squeeze of fresh lime juice.
  • Need a side dish? Pair it with a crisp cabbage slaw or blistered green beans.

Tips & Tricks:

  • Using frozen cauliflower? I always let it thaw completely first. Then, I squeeze the extra water out using a clean kitchen towel. This stops the casserole from turning watery.
  • Want more heat? Swap the mild chiles for fresh jalapeños.
  • Dairy-free? Use cashew cream cheese and a plant-based melting cheese.

Storage & Reheating:

  • Fridge: Let the bake cool completely. Store in tight containers for up to four days.
  • Microwave: Reheat a portion for 90 seconds.
  • Oven Reheat: Cover the dish with foil. Bake at 350°F for 15 minutes.
  • Freezer: Build the dish, but do not bake it. Cover tightly with plastic wrap right against the cheese. Add a layer of foil. Freeze for up to three months.
  • Baking from frozen? Bake it straight from the freezer. Just add 20 to 30 extra minutes to your baking time.

Find it online: https://saboresmexicana.com/chicken-enchilada-casserole/