Chicken Cauliflower Enchilada Casserole
9x13 baking dish
raw chicken breast
bags of riced or chopped cauliflower
can of tomato sauce
pepper to taste
sour cream, green onion, diced jalapeno, diced avocado, cilantro, etc.
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.
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 9x13 baking dish.
Put in preheated oven and bake for 20 minutes.
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.
Turn oven down to 350 degrees.
Stir shredded chicken and enchilada sauce together.
Layer on top of already cooked cauliflower rice in the 9x13 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!
This recipe makes about 12 servings. Calories per serving: 344; Fat per serving: 15g; Carbs per serving: 12g; Protein per serving: 44g