Chissada (Chili-Casserole-Enchilada)

This content originally appeared on TCOYD: Taking Control of Your Diabetes. Republished with permission.

700 square feet isn’t a lot of space for stocking up for months’ supply of toilet paper, loading up the freezer with meats and the pantry with cans of non-perishables and bags of rice, or dance parties featuring more than two people and a dog; however, it doesn’t mean you need to compromise on a healthy and hearty meal.


Chissada (Chili-Casserole-Enchilada)

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

An imaginative creation from a keto enthusiast, this chili-casserole-enchilada is quarantine comfort food at its best.
Course Main Course
Cuisine Mexican
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 459kcal


  • 8.5 oz cauliflower rice 1 package, cook accordingly
  • 2 cups roasted chicken meat chopped (or you can use cooked ground beef/turkey; or, make it vegetarian and omit this step)
  • 1 can black beans drained and dried (or for a lower-carb option, omit this step)
  • 1 can enchilada sauce or 6-9 oz of any “sauce” you’d like
  • 2 cup shredded cheese or try it with feta or any crumbly cheese for some different flavors!
  • our choice of seasonings


  • Preheat oven to 400 degrees.
  • Toss cooked cauliflower rice, chicken/meat, beans, sauce, seasonings and any other fun pantry items (we added a can of green chilis and drained jalapenos because we like it spicy) into a 9×9 baking dish (or any size, really…this is all we have). Top with 1 cup of cheese evenly spread out.
  • Bake for 15-20 mins.
  • Take out, stir it up, top with more cheese and anything else you want (we added chopped tomatoes, cilantro, avocado, and green onions). Bake for another 5 mins or so.
  • Here’s the fun and versatile part. Now you can crumble some tortilla chips on top, dollop on some sour cream, eat as a dip with crackers, or fold up into tortilla for a burrito.
  • If you want this to be more of a chili, add in a can of tomatoes and a 16 oz box of bone broth (or any stock) to the first step, and omit the cheese until the end. Cook on the stovetop for about 20 mins.


Nutritional info above is for cauliflower rice, chicken, black beans, enchilada sauce, & Mexican blend cheese).


Calories: 459kcal | Carbohydrates: 24g | Protein: 40g | Fat: 12.5g | Fiber: 5g | Sugar: 3g

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

<div style="display: none;"Chissada (Chili-Casserole-Enchilada) Recipe