Craving a hearty, comforting meal that’s packed with flavor and plant-based protein? This Vegan Enchilada Bake is a delicious twist on classic enchiladas—without the hassle of rolling! Instead, it’s layered with riced cauliflower, savory vegan chicken, enchilada sauce, and melty vegan cheese, then baked to perfection. I use my homemade seitan chicken from my Low-Carb, High-Protein Vegan Recipes e-book, but you can swap in any vegan chicken you love. It’s easy to make, satisfying, and perfect for meal prep or a cozy dinner. Let’s dig in!

Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 25 minutes
Serving Size: 3 packed cups
Total Servings: 2

LOW-CARB VEGAN CHICKEN ENCHILADA BAKE

Ingredients:

2 cups diced seitan chicken
12 oz frozen riced cauliflower
1 1/2 10 oz cans enchilada sauce (green or red)
1/2 cup vegan cheddar cheese (use more if not watching carbs)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cook the riced cauliflower according to the package instructions.
3. When the cauliflower rice is done, evenly layer the cooked cauliflower in an 8×8 inch casserole dish.
4. Add the diced vegan chicken on top of the cauliflower.
5. Pour the enchilada sauce over the chicken, spreading it evenly.
6. Sprinkle the vegan cheese on top.
7. Bake for 30 minutes, or until the cheese is melted and the edges are bubbling.
8. Remove from the oven and let it cool for a few minutes before serving.