My Sister’s Low-Carb Chicken Enchilada Casserole
Made with Cauliflower so it’s Grain-Free!
It was “Sister Night” this past Tuesday, which means exactly what it sounds like….. I go over to my sister Vickie’s place, which is literally like a 15-minute walk from our house, and we (well, SHE) makes dinner, we watch movies and have a glass of vino. Or 2. Or, well – you get the pic.
AnyHoo, with this whole stay-at-home-cuz-you’re-not-gonna-do-a-damn thing, thing, we’ve both been feeling a little, shall we say…. not thin as of late. So we begrudgingly agreed to make it a HEALTHY Sister Night.
Now, normally that might sound like a total and complete Buzzkill – but I gotta tell ya – her Low-Carb Chicken Enchilada Cauliflower-Casserole recipe tastes so decadent that we didn’t feel deprived at all!!!! It’s made in an 8×8 casserole dish, so it’s easy to serve – plus you’ll have healthy leftovers for lunch the next day.
I couldn’t WAIT to share her recipe with you!! (Below)
Vickie used Riced-Cauliflower, Mexican spices, Shredded chicken, Green Enchilada Sauce & a few other goodies – then just baked it off. It was EASY!
Smart Short-Cuts
Smart Short-Cuts are simple, easy ways to cut down
on time & hassle without sacrificing on ingredient quality,
nutrition or flavor. Always read the Ingredient Label, to
make sure that whatever you’re buying has simple ingredients
that you would use, if you were making it yourself.
For example
My sister bought Green Enchilada Sauce instead of making it from scratch. I mean, Duh. A lot of the prepared sauces from mainstream food companies have ingredients like Carmelized Cane Sugar, Soybean Oil, Monosodium Glutamate – and other crap I can’t even pronounce. So, you really gotta read the Ingredient Labels. She found a great one – below!
Vickie’s (2) Smart Short-Cuts:
#1 GREEN ENCHILADA SAUCE:
She bought pre-made Siete Enchilada Sauce, with simple ingredients you’d make from home – plus chia seeds & flax seeds for extra nutrition. No preservatives, stabilizers or added-sugar.
#2 RICED CAULIFLOWER:
Instead of steaming & ricing the cauliflower herself, she bought it already done, ready to go. We like Nature’s Earthly Choice. Just open the airtight pouch & Voila!
We took a trip down to wine-country in Mexico last October. We can’t go right now, but we can sure as hell make ENCHILADAS, RIGHT!!? OLE!
Why You’ll Love It:
+ No starchy-carbs. The Riced Cauliflower is mixed with Mexican spices, Coconut Flour & a Beaten egg then patted into the bottom of the baking dish. This serves as the base, plus gives the dish a rice-like heartiness, without the starchy-carbs.
+ Shredded Chicken for Keep-ya-full, Lean Protein
+ Green Enchilada Sauce adds luxurious mouth-feel & tanginess
+ You get Cheese!! A little melted on top makes the dish!
+ Easily reheat for healthy lunch or dinner next day
My Sister’s LOW-CARB CHICKEN ENCHILADA Cauli-Casserole | Grain-Free!
Ingredients
Base Layer
- 3 cups Riced Cauliflower (12-oz bag)
- 2 tbsp Coconut Flour
- ¼ tsp Chili Powder
- ¼ tsp Ground Cumin
- ¼ tsp Dried Oregano
- ¼ tsp Kosher Salt
- ½ tsp Smoked Paprika
- 1 egg beaten lightly
Optional toppings
- Fresh Cilantro
- Fresh Salsa or Diced tomatoes
- Black Olives
- Diced Green Chiles
- Shredded Lettuce
- Lite Sour Cream or Plain Greek yogurt
2nd Layer
- ¾ pound Shredded Chicken Breast, boneless, skinless, baked
- ¼ tsp Chili Powder
- ¼ tsp Ground Cumin
- ¼ tsp Dried Oregano
- ¼ tsp Kosher Salt
- ½ tsp Smoked Paprika
- ¾ cup Green Enchilada Sauce
- 1 cup Shredded Cheddar
Instructions
- Pre-heat oven to 350-degrees.
- In a Medium mixing bowl, toss together the Riced Cauliflower, Coconut Flour & Spices until coated. Next, stir in the beaten egg & set aside.
- In a Large mixing bowl, toss together the Shredded Chicken & Spices until combined. Set aside.
Layer 1
- Evenly spread Cauliflower mixture into an 8×8 baking dish, patting down lightly to make a “base.”
Layer 2
- Evenly spread Shredded Chicken mixture over the base layer. Evenly pour Green Enchilada Sauce over Chicken layer.
Finally
- Sprinkle Shredded Cheddar over the top.
Bake
- Cover with tin-foil & bake 30-minutes.
- Remove tin-foil & bake another 10-minutes until the cheese is melted!
- Let cool 15-minutes.
Serve
- Plate & add whichever toppings you love most! My sister and I had ours with Fresh cilantro, Diced tomatoes, Diced green chiles, and a dollop of Plain Greek yogurt……. Ok, that’s not true. We had real, full-fat Sour Cream. And it was damn good
