Chicken Tortilla Cauliflower Bake Recipe

This recipe consists of alternating layers of saucy chicken, cauliflower and Cheddar cheese.
  • Ready in: 55 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 45 minutes
  • By:
  • Servings: 6

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  • 16 ounces cauliflower, chopped
  • 1 deli rotisserie chicken, skinned, deboned and shredded or chopped (3-4 cups)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes, undrained
  • 1 package Chicken Tortilla Soup Mix
  • 1 cup sour cream
  • 2 cups shredded Mexican blend cheese, divided
  • 1 cup yellow tortilla chips, slightly broken

cooking methods

  • Bake
  • Microwave


  1. Preheat oven to 350°F. Place the cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cover with plastic wrap and microwave on HIGH 4 minutes.
  2. In large bowl, combine chicken, beans, tomatoes, soup mix and Simply Salsa. Stir the salt into the cauliflower (if desired); add cauliflower to chicken mixture. Stir in sour cream and 1½ cups cheese.
  3. Pour mixture into a greased 13x9-inch baking pan. Bake, covered, 35 minutes. Uncover; sprinkle with tortilla chips and remaining cheese. Continue baking 10 minutes or until hot, bubbly and cheese is melted.

Makes 6 servings. Serve with fresh fruit.

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Rated 5 out of 5 by from Ten fingers up from the kiddos! My family LOVED this lower carb version of the original Chicken tortilla bake. It was filling and delicious! And though my kiddos do love cauliflower, they could not even guess it was in there!
Date published: 2016-09-18
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