Low Carb Enchilada Casserole (gluten free)

You can still enjoy all the flavors of chicken enchiladas but with a healthy low carb twist with this easy and delicious low carb enchilada casserole.

This low carb enchilada casserole is made with simple ingredients that you probably already have on hand. All you need is frozen brown rice, cauliflower rice, bell peppers, onion, shredded chicken, enchilada sauce, and low fat or dairy free cheese. It’s also a great way to use up leftover cooked chicken.

Shop the exact dish I used to create this recipe here!

The best part about this low carb enchilada casserole is that it’s so easy to make. Just combine all of the ingredients in a large bowl, pour it into a baking dish, and bake for 20 minutes. That’s it! This low carb enchilada casserole is also a great option for meal prep. You can make it ahead of time and reheat it for a quick and easy weeknight meal.

This recipe is gluten free, can be made low fat or dairy free.

WHY YOU’LL LOVE THIS RECIPE

• This low carb enchilada casserole is so easy to make, even a beginner cook can do it.
• This casserole only has a few simple ingredients.
• This casserole is packed with healthy vegetables like bell peppers and onions.
• It’s easy to meal prep.
• You can make this low carb enchilada casserole ahead of time and reheat it for a quick and easy weeknight meal.
• It’s perfect for a quick weeknight dinner.
• This casserole is ready in just 20 minutes, so it’s perfect for a busy weeknight.
• You can even mix the cauliflower rice and brown rice together for an even lower carb option.
• If you are looking for a low fat option you can use fat free cheese instead!
• If you are lactose intolerant or vegan, you can use a dairy-free cheese substitute, such as Daiya or Follow Your Heart.
• If you don’t have shredded chicken, you can use cooked ground beef or ground turkey. If you are vegan you can use any meat substitute or shredded jackfruit.

If you love this recipe, order my cookbook “Easy Allergy-Free Cooking: Simple & Safe Everyday Recipes for Everyone” here!

INGREDIENTS & SUBSTITUTIONS

Frozen brown rice + Cauliflower Rice

Brown rice has a nutty flavor that pairs well with the other ingredients in the casserole. It also adds a bit of texture to the low carb enchilada casserole.

Brown rice is a good source of fiber, which can help to regulate digestion and promote heart health. It is also a good source of complex carbohydrates, which can provide sustained energy.

If you don’t have frozen brown rice , you can use cooked white rice. If you don’t have cauliflower rice you can use any other vegetable rice such as broccoli rice.

Bell peppers

Bell peppers have a sweet and slightly tangy flavor that adds brightness to the casserole. They also add a bit of crunch.

Bell peppers are a good source of vitamins A and C, which are important for immune function and eye health. They are also a good source of fiber.

If you don’t have bell peppers, you can use other vegetables, such as zucchini, squash, or mushrooms in this low carb enchilada casserole.

Onion

Onions have a mild, slightly sweet flavor that adds depth and complexity to the casserole. They also add a bit of moisture.

Onions are a good source of quercetin, an antioxidant that can help to protect against cancer and heart disease. They are also a good source of fiber.

If you don’t have onions, you can use shallots, leeks, or garlic.

Shredded chicken

Shredded chicken has a mild, savory flavor that pairs well with the other ingredients in the casserole. It also adds a bit of protein to the low carb enchilada casserole.

Chicken is a good source of protein, which is essential for building and repairing muscle tissue. It is also a good source of niacin, a vitamin that helps to convert food into energy.

If you don’t have shredded chicken, you can use cooked ground beef or ground turkey. If you are vegan you can use any meat substitute or shredded jackfruit in this low carb enchilada casserole.

Enchilada sauce

Enchilada sauce has a rich, slightly spicy flavor that adds depth and complexity to the casserole. It also adds a bit of moisture.

If you don’t have enchilada sauce, you can use salsa, chili sauce, or taco sauce for the low carb enchilada casserole.

Cheese

Cheese adds a rich, creamy flavor to the low carb enchilada casserole. It also helps to bind the ingredients together.

Cheese is a good source of protein, calcium, and other nutrients. However, it is also high in saturated fat, so it should be consumed in moderation. If you are looking for a low fat option you can use fat free cheese instead!

If you are lactose intolerant or vegan, you can use a dairy-free cheese substitute, such as Daiya or Follow Your Heart.

TASTE & TEXTURE

The low carb enchilada casserole has a rich, flavorful taste that is both savory and slightly spicy. The brown rice gives the casserole a slightly nutty flavor, while the bell peppers and onions add a touch of sweetness and crunch. The shredded chicken adds protein and moisture, and the enchilada sauce gives the casserole a deep, complex flavor. The cheese melts on top and adds a creamy, rich flavor.

The texture of the low carb enchilada casserole is soft and slightly chewy. The brown rice is cooked until it is tender, and the vegetables are cooked until they are soft but still have a bit of crunch. The shredded chicken is also cooked until it is tender. The cheese melts on top and creates a crispy, golden brown crust.

Check out some more of my easy, gluten free recipes here!

DIRECTIONS

STEP 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

STEP 2

In a large baking dish, combine the cooked brown rice, bell peppers, onion, shredded chicken, enchilada sauce, and cherry tomatoes. Mix.

STEP 3

Sprinkle the cheese on top.

STEP 4

Bake for 20 minutes, or until the cheese is melted and bubbly.

STEP 5

Serve warm.

EXPERT TIPS & TRICKS

• If you don’t have frozen brown rice, you can use cooked brown rice or another type of low carb rice, such as cauliflower rice.
• If you don’t need a low carb recipe you can also use frozen or already cooked white rice.
• You can use any type of enchilada sauce that you like.
• If you want a spicier casserole, add more chili powder or cayenne pepper to the enchilada sauce. You can add hot sauce on top.
• You can also add other toppings to the casserole, such as sour cream, guacamole, or chopped cilantro.

HOW TO MAKE THIS LOWER CARB

To make this recipe lower carb you can use all cauliflower rice. This may make the texture a bit softer but it will be lower carb.

Shop the exact dish I used to create this recipe here!

HOW TO MAKE THIS VEGAN

If you are vegan you can use any meat substitute or shredded jackfruit. If you are lactose intolerant or vegan, you can use a dairy-free cheese substitute, such as Daiya or Follow Your Heart.

HOW TO SERVE & STORE

To serve: Let the casserole cool slightly before serving. Serve warm with your favorite toppings, such as sour cream, guacamole, or chopped cilantro.

To store in the fridge: Let the casserole cool completely before storing. Cover the casserole tightly with plastic wrap or foil. Store the casserole in the fridge for up to 3 days.

To store in the freezer: Let the casserole cool completely before storing. Wrap the casserole tightly in plastic wrap or foil. Place the casserole in a freezer-safe container. Freeze the casserole for up to 3 months.

To reheat: Thaw the casserole overnight in the fridge. Preheat the oven to 350 degrees F (175 degrees C). Remove the casserole from the fridge and let it sit at room temperature for 30 minutes. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly. You can also microwave it as well in a microwave safe dish.

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