Chicken Cauliflower Enchilada Casserole
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: 1cupSodium: 636.5mgSugar: 4.4gFiber: 3.6gPotassium: 603.4mgCholesterol: 129.1mgCalories: 344kcalMonounsaturated Fat: 3.9gPolyunsaturated Fat: 0.5gSaturated Fat: 7.9gFat: 15.4gProtein: 44.9gCarbohydrates: 12.1g
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