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
Tried this recipe?Let us know how it was!