Comments on: Chicken Enchilada Casserole {Keto, Low Carb and Grain Free}

By: Suzie

Suzie — Thu, 15 Jan 2026 12:26:33 +0000

In reply to Helen G. Helen, how much cauliflower rice did you use in place of the florettes?

By: Brenda

Brenda — Tue, 16 Feb 2021 23:26:02 +0000

In reply to Karen. My youngest is also a coconut hater and did not notice it in there.

By: Karen

Karen — Tue, 16 Feb 2021 20:19:22 +0000

Does the coconut flour lend a coconut flavor to this casserole? We have a coconut hater in the house.
If I were to use almond flour, how much should I use?

By: Brenda

Brenda — Wed, 06 Jan 2021 15:15:31 +0000

In reply to Donna. Since this is laid out in a 9 by 13 baking dish, what I do is visually divide the dish in half from top to bottom, cut with a knife and then divide both of those sides into another half. Then I make a long cut down the entire middle of the pan from left to right, giving you 8 servings.

By: Donna

Donna — Tue, 05 Jan 2021 15:07:21 +0000

In reply to Brenda. So would it be about 1 cup per serving?

By: Helen G

Helen G — Tue, 10 Dec 2019 05:11:15 +0000

Thanks! This is a godsend for us Tex-Mex loving Texans! I make it often! Steamfresh frozen Riced Cauliflower is my favorite. Which I add 1/4 t. Amoretti Sweet Corn Extract to make it really taste like Masa. I also love Renata’s Enchilada Sauce above in your comments, it’s the best- Also have this for breakfast with egg on top. Copied from a favorite Mexican restarant near Nasa that serves eggs on cheese enchiladas. You made this healthy. Fiesta brand chili powder is the best.

By: Heidi

Heidi — Sat, 05 Oct 2019 23:03:04 +0000

Made this tonight and it was delicious! I added Eden Foods Organic Black Soy Beans (1g net carbs per serving).

By: Mindy

Mindy — Tue, 24 Sep 2019 21:27:33 +0000

In reply to Brenda. I am almond flour no coconut would I use same amount ?

By: Brenda

Brenda — Mon, 12 Aug 2019 12:51:18 +0000

In reply to Vicki habriel. Right under the title, 8 servings.

By: Vicki habriel

Vicki habriel — Mon, 12 Aug 2019 04:05:21 +0000

In reply to Amy. How many servings is this?

By: Brenda

Brenda — Sat, 10 Aug 2019 22:36:50 +0000

In reply to LYNN BABCOCK. I don't have a resource but I will work on one for that. I'd say 4 cups riced would be about right for this recipe.And no you won't need to precook it if using a frozen riced cauliflower as that is partially cooked. If using fresh riced cauliflower you could stir fry for a few minutes in oil in a skillet.

By: LYNN BABCOCK

LYNN BABCOCK — Sat, 10 Aug 2019 15:46:38 +0000

Do you have a conversion recipe for other cauliflower sources? So, I got a head of cauliflower and riced it raw.. would I maybe microwave it first? How much would I use since I don’t know what 6 cups would have been before ricing? I attempted my own conversion but I feel I ended up using too much cauliflower. I had made this recipe before and followed the instruction and it turned out perfect. When I tried my own conversions it ended up watery and really like I just used too much cauliflower. If you already have this figured out I’ll just use your notes 😀

By: Andrea

Andrea — Thu, 11 Jul 2019 01:36:27 +0000

Thank you so much! I LOVE this recipe! I make it at least once a month and everyone loves it – low carb and tastes great.

By: Brenda

Brenda — Mon, 14 Jan 2019 23:43:32 +0000

In reply to Marylou Moncevais. Please read the book Cholesterol Clarity by Jimmy Moore. That will help to understand more about cholesterol and that eating foods with cholesterol isn't the issue.

By: Marylou Moncevais

Marylou Moncevais — Mon, 14 Jan 2019 19:15:45 +0000

I plan to try your recipe tonight. But I have a question about the nutritional value. My question is what about the cholesterol amount, if your trying to lower your cholesterol? Will that raise your levels or will it be okay? It says 132 mgs.