Cauliflower Chicken Enchilada Casserole
Cauliflower Chicken Enchilada Casserole

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cauliflower chicken enchilada casserole. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Cauliflower Chicken Enchilada Casserole is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Cauliflower Chicken Enchilada Casserole is something which I’ve loved my whole life. They’re fine and they look fantastic.

This cheesy and flavorful chicken enchilada rice casserole is made with cauliflower rice. One of my husband's favorite meals is chicken enchilada rice casserole. It combines so many of his favorite things. Recently, I decided to give the dish a healthier makeover by replacing the rice with cauliflower.

To begin with this recipe, we must prepare a few ingredients. You can have cauliflower chicken enchilada casserole using 14 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Cauliflower Chicken Enchilada Casserole:
  1. Prepare 3-4 boneless chicken breasts
  2. Prepare Chili powder
  3. Take Garlic powder
  4. Make ready Adobe
  5. Make ready Paprika
  6. Take Riced cauliflower
  7. Take 1/2 cup chopped onion/ 3-4 minced garlic cloves
  8. Take 8 oz sliced mushrooms/ bag of baby spinach
  9. Get 15 oz Black beans
  10. Make ready 1 cup shredded cheese blend
  11. Get Red enchilada sauce(mild, medium or spicy)
  12. Prepare packet Sazon
  13. Make ready Vegetable broth
  14. Get Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)

A tasty enchilada casserole with roasted cauliflower as the primary ingredient. Given my obsession with both cauliflower and Mexican flavours I thought that I would combine the two and make a cauliflower version of a chicken enchilada casserole. Be the first to rate & review! Get your veggies and your protein fix in this easy, gluten-free chicken and cauliflower-rice casserole.

Instructions to make Cauliflower Chicken Enchilada Casserole:
  1. Season chicken breasts with chili powder, paprika, garlic powder, pepper..
  2. Sear in a little olive oil ( I used the searing function in my ninja foodie but you can do on a grill as well and then cook through in oven.
  3. Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes.
  4. Shred chicken when cooled.
  5. While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet.
  6. Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth
  7. Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice.
  8. Clean pan and add remaining oil to pan. Sauté onion and garlic until soft. Add sliced mushrooms and spinach. You can really add any vegetables in this step. I season with garlic powder and Adobe.
  9. Once vegetables are cooked through, transfer to a bowl and sautée chopped scallions and garlic in avocado oil. Add drained black beans and packet of Sazon. Add 1/3 cup of vegetable broth. As beans soften I smashed with a spatula. (You can omit this step and use a can of refried beans as well.) Cook until liquid is absorbed.
  10. Transfer beans to a bowl and sauté drained corn in the hot pan. Add oregano and a little salt. This is just a quick sauté to heat and crisp corn.
  11. In a separate pan sauté enchilada sauce. You can make your own sauce for this step of you have tomato sauce on hand and Mexican spices. I will add a link for this recipe. Otherwise I like to use an organic red enchilada sauce.
  12. Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles.
  13. Spray a casserole dish with avocado oil and add a layer of cauliflower rice, pressing down to form a base to build your casserole. I used about half the rice mixture.
  14. Next add the chicken mixture.. about half.
  15. Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers.
  16. Add the remaining chicken mixture and top with the remaining riced cauliflower. The corn gets sprinkled on top with the remaining cheese. I also add the reserved enchilada sauce for the top.
  17. Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower.

Be the first to rate & review! Get your veggies and your protein fix in this easy, gluten-free chicken and cauliflower-rice casserole. Riced cauliflower stands in for traditional rice, making this creamy casserole low in carbs but—with the. Get a healthy keto mexican recipe recipe for a green chicken enchilada cauliflower casserole. Mellissa Sevigny of the I Breathe I'm Hungry Instagram account got inspired to create a delish enchilada recipe when a nearly empty fridge forced her to get a little creative.

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