Cauliflower-Rice Enchilada Casserole

Tried this recipe a few times now and it’s become one of my favorites! Very easy to make the night before and pop in the oven when you get home.


  • Package of frozen riced cauliflower (I get the Kroger brand)
  • 1 cup corn (I used canned corn and stored the rest for later)
  • 2 cans (red or green) enchilada sauce (roughly 2.5 cups or 20 oz)
  • 2 cups rotisserie chicken, chopped
  • Four 6 inch flour tortillas cut in half
  • 1 1/2 cups shredded cheese (I use the Mexican Blend)


  • Avocado
  • Fresh Tomatoes
  • Cilantro (I don’t use this because I hate cilantro)


  1. Heat over to 350 F (If you are not cooking right away, skip this step)
  2. Microwave the riced cauliflower according to the directions. Allow to cool before opening and then add to a large bowl.
  3. Stir in the corn, enchilada sauce, chicken, and 1/2 cup of cheese.
  4. In bottom of a 9×9 casserole dish, place four of the tortillas “cut side” to the outside of the dish.
  5. Add and spread the cauliflower chicken mix to the top.
  6. Add two more tortillas on top, then sprinkle 1 cup of cheese.
  7. Bake for 30 minutes or until cheese is melted on top.
  8. Serve with avocado, tomatoes, or greek yogurt/sour cream.


Serving Size: 1/9 pan

Calories: 189

Carbs: 17g        Fiber: 3g        Sugar: 3g

Protein: 16g

Fat: 6g               Saturated Fat: 1g


Original Recipe Here

Published by eat run southern

Love fitness but also love food! Follow me along on my journey.

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