My low-carb and keto-friendly Green Chili Chicken and Cauliflower Enchiladas recipe is actually an iteration of a recipe I created for another diet that focuses on low-fat.
I made a few tweaks of my original recipe and made this one full of higher fat ingredients for a Ketogenic Diet lifestyle. The result is amazing!
I’ve been making this dish for dinner about every month. I try to keep the frequency in check so I don’t risk my partner getting sick of it and me missing out – it’s really one of my favorites!
However, the last time I made this dish (actually last night), he declared, “this is my favorite meal”. Well, I may have to put my Green Chili Chicken and Cauliflower Enchiladas on the dinner rotation more often! Say maybe twice a month to start? 😉
So after months of tweaking my recipe and making it keto-friendly, there are a few secret weapon ingredients that will make this is the best low-carb Green Chili Chicken and Cauliflower Enchiladas recipe you’ll ever taste. Want to know what they are?
Monterey Pepper Jack cheese (please don’t substitute for any other type of cheese or you’ll miss out on the yummy spiciness of the jalapeños) and Sam’s Choice Salsa Verde (you can get this at WalMart or you can buy another brand at your favorite store or on Amazon).
The salsa is super low carb and there’s no added sugar! The sugar you see on the jar below is from the tomatoes and there’s roughly 4 net carbs for the entire 1/2 cup serving.
When you start preparing your ingredients, here are a few tips:
- Make sure your cauliflower is well-drained after steaming or your enchiladas may be a bit watery.
- Pre-cook your chicken breasts in a slow cooker on high for 3 hours and you’ll have the most tender, shredded chicken for this dish!
- When you mix your wet ingredients, make sure you use room temperature cream cheese or you may have a tough time incorporating your ingredients.
As you add your hot (or warm) chicken and cauliflower to the cheese mixture, the cream cheese will smooth out even more and you’ll have a nicely combined mixture.
This dish doesn’t take too long to bake – just about 25 minutes on 375 degrees F. It will make your house smell heavenly!
To get the really wonderfully golden burnt-orange color on top, after baking, set your broiler on high and let your enchiladas brown up a bit. This gives the dish some nice color along with a golden, nutty flavor!
These enchiladas are best served after they cool for about 5 minutes. So let them rest and they’ll firm up a bit before you try to dish up a plate of this yummy goodness. I know it might be hard to resist, but you can do it!
I absolutely love this Green Chili Chicken and Cauliflower Enchiladas recipe, but after months of making this keto diet friendly, I’m ready to experiment again! I think I’ll try a ground beef and red salsa variation. If it turns out well, I’ll link this post to the new beef recipe so you can check it out!
In the meantime, doesn’t this dish look so scrumptious?
Do me a favor, OK? Share this recipe with all of your family and friends. Even if they’re not on a keto diet, they’ll still love this recipe. It will be a dinner game changer for sure!
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This is a dish you don’t want to miss! If you’re not quite ready to make this for dinner tonight, hover over the photo below and pin it to Pinterest for later!
- 16 oz bag of fresh cauliflower florets, ends removed and roughly chopped into smaller pieces (about 5 cups)
- 4 oz cream cheese, softened at room temperature
- 1/2 cup of your favorite no-sugar added Salsa Verde + a bit more for extra flavor (my favorite is Sam's Choice Salsa Verde)
- Salt and Pepper to taste
- 1 cup shredded full-fat Monterey Pepper Jack Cheese, divided
- 1 cup shredded full-fat Cheddar Cheese, divided
- 1/4 cup Heavy Whipping Cream
- 2 Large chicken breasts, cooked and shredded (I cook in slow cooker on high for 3 hours)
- Preheat oven to 375 degrees F.
- Steam or microwave cauliflower until barely fork tender. Remove excess liquid and set aside. If you have a colander, place cooked cauliflower in colander and let it drain while you're mixing the rest of your ingredients together.
- In a large bowl add cream cheese, salsa, salt and pepper, and heavy whipping cream. Whisk until smooth.
- Add 1/2 cup of both the Monterey Pepper Jack and Cheddar cheeses and the shredded chicken to mixture and stir until well combined.
- Add cauliflower to bowl and gently fold until combined.
- Add mixture to a 7x11 oven safe dish. Sprinkle the remaining Monterey Pepper Jack and Cheddar cheeses over the top and bake uncovered for 25 minutes.
- When the dish is finished baking, turn your broiler on high and allow cheddar cheddar to slightly brown.
- Let enchiladas cool for 5 minutes prior to serving.
6.5 Net Carbs (Total Carbs 11.7g - Dietary Fiber 5.2g = 6.5 Net Carbs)
Amount Per Serving: Calories: 530 Total Fat: 35g Carbohydrates: 11.7g Fiber: 5.2g Protein: 43.3g