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Grain-Free Chicken Enchilada Casserole

Servings: 8 servings
Author: Jaclyn Harwell


  • 1 head of cabbage
  • 2 cups of shredded cooked chicken
  • 2 cups of salsa verde buy a clean version OR check out Stupid Easy Paleo's Roasted Salsa Verde recipe.
  • 2 cups of shredded cheddar or jack cheese leave out for dairy-free; see note below.
  • 1 cup of cauliflower sauce
  • 1 chopped onion
  • 1/2 cup sour cream make homemade creme fraiche or look for a clean store-bought version like Organic Valley or Kalona Supernatural; skip for dairy-free
  • salt and pepper to taste
  • Note: if you would like to make this chicken enchilada casserole recipe without dairy omit the shredded cheese and sour cream and replace with this dairy free queso, leaving out the ground beef.


  • Preheat the oven to 350º.
  • Chop the cabbage in thin slices and set aside.
  • Combine the salsa verde, cauliflower sauce and sour cream and mix well to create an enchilada sauce. (See note for dairy-free option.)
  • Layer 1/3 of the cabbage slices in the bottom of a large casserole dish; top with 1/3 of the shredded chicken, followed by 1/3 of the sauce, 1/3 of the chopped onion, 1/3 of the shredded cheese, and salt and pepper.
  • Repeat step four for two more layers.
  • Add extra cheese to the top for flavor if you'd like. Trust me, you'd like.
  • Cover dish and cook for 35-40 minutes. Remove cover and cook for another 15 minutes so that the cheese becomes a little brown and bubbly on top.
  • Remove from oven and let cool before serving with guacamole, cilantro, salsa, sour cream, or whatever your heart desires!
  • Note: if using dairy free queso in place of cheese and sour cream, leave out ground beef and combine with salsa verde and cauliflower sauce.