Chicken Cauliflower Enchilada Casserole

Tessa Ludwig
No ratings yet
Prep Time 1 hr
Cook Time 45 mins
Course Main Course
Servings 12 servings
Calories 344 kcal

Equipment

Stockpot
9×13 baking dish

Ingredients
 

Shredded Chicken

  • 3 lbs. raw chicken breast
  • 6 cups water
  • 1 tsp salt

Cauliflower Rice

  • 2 12 oz bags of riced or chopped cauliflower
  • 1/4 onion diced
  • 1 4 oz can diced green chiles
  • 2 eggs
  • 1/2 cup shredded cheese
  • 1 tsp salt

Sauce

  • 1 TBS olive oil
  • 1/4 onion diced
  • 15 oz can of tomato sauce
  • 1 cup chicken stock
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/4 tsp dried cumin
  • 1/2 tsp salt
  • pepper to taste
  • 8 oz cream cheese

Additional ingredients

  • 2 cups shredded cheese
  • Favorite toppings sour cream, green onion, diced jalapeno, diced avocado, cilantro, etc.

Instructions
 

Shredded Chicken

  • Fill stockpot with 6 cups of water.
  • Add chicken breasts, bring to a boil covered.
  • Once at a boil, turn down to low and let simmer for 45 minutes.
  • When done remove chicken from the pot, saving 1 cup of chicken stock for sauce.
  • Cool and shred.

Cauliflower Rice

  • Preheat oven to 375 degrees
  • Mix riced cauliflower, 1/4 diced onion, 2 eggs, 1/2 cup of shredded cheese, 7oz can of green chiles, and 1 tsp of salt in a medium-sized bowl.
  • Place cauliflower rice mixture in the bottom of a 9×13 baking dish.
  • Put in preheated oven and bake for 20 minutes.

Enchilada Sauce

  • In a medium-sized saucepan, heat olive oil.
  • Add diced onion and saute 3-4 minutes.
  • Add tomato sauce, chicken stock, garlic powder, chili powder, cumin, salt, and pepper.
  • Bring to a simmer allowing to cook for about 5 minutes.
  • Add 8 oz of cream cheese in 1 inch square blocks.
  • When cream cheese is soft and melted, whisk to get rid of as many chunks as you can. Not all will dissolve.

Assemebling Casserole

  • Turn oven down to 350 degrees.
  • Stir shredded chicken and enchilada sauce together.
  • Layer on top of already cooked cauliflower rice in the 9×13 baking pan.
  • Top with 1 cup of shredded cheese.
  • Place in preheated oven and bake for 25 minutes.
  • If you like a crispy topping broil for 2-3 minutes.
  • Serve with your favorite toppings!

Nutrition

Serving: 1cupCalories: 344kcalCarbohydrates: 12.1gProtein: 44.9gFat: 15.4gSaturated Fat: 7.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.9gCholesterol: 129.1mgSodium: 636.5mgPotassium: 603.4mgFiber: 3.6gSugar: 4.4g
Tried this recipe?Let us know how it was!

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