Love Mexican food but want something low carb and healthy? Try this easy low carb Chicken Enchilada Cauliflower Casserole for dinner tonight!
What is the one product that you couldn’t live without in the kitchen? I receive this question all the time and even a few years ago was interviewed about my goto item in the kitchen. I can’t live without my knives. A good sharp knife set helps in so many ways with produce, meat and just trying to pry open kid packages these days.
I’ve teamed up with Misen for an awesome knife giveaway and to show you just how fantastic these knives are for everyday use.
Now onto the info behind the Misen brand and how they first got started. Some of you may have seen their Kickstarter campaign or the new one they are launching for their Misen Cookware line. Misen knives are precision machined and hand finished from high carbon Japanese stainless steel, feature acute 15-degree blade angles for a noticeably sharper cutting face, and a sloped bolster for better comfort and control. Another huge PLUS is that they offer a free sharpening service. The current line up that they offer for their product line is the Chef’s Knife, Serrated Knife, and Paring Knife with handles available in blue, gray or black.
I was able to make this Low Carb Chicken Enchilada Cauliflower Casserole with the help of my new SHARP knives. I’m always searching or looking for recipe creation to accommodate my low carb/keto lifestyle change. I love cauliflower, chicken, and Tex-Mex flavors! This dish incorporates all three for an award-winning recipe, or at least that is my opinion.
ENJOY ~ Meagan
Chicken Enchilada Cauliflower Casserole
- 1 cauliflower head, chopped
- 15 ounce can green chile enchilada sauce
- 8 ounces cream cheese, softened
- 14.5 ounce can crushed tomatoes, drained (fire roasted)
- 1/2 teaspoon salt
- 2 cups skinless rotisserie chicken, chopped
- 1/2 cup grated medium cheddar cheese
- 1 jalapeno, sliced
- 1 tablespoon chopped cilantro (optional)
Preheat oven to 375 degrees F.
In a large bowl combine cauliflower, enchilada sauce, and cream cheese. Stir until well combined; then stir in tomatoes, salt, and chicken.
Pour into a large iron skillet and bake for 15 minutes. Stir the casserole and cook for an additional 15 minutes. Remove and top with cheese. Place back in the oven for 5 minutes.
Top with jalapeno slices and chopped cilantro.
Disclosure: This is a sponsored post for Misen and their awesome knives. All opinions are 100% my own and I appreciate your support of the brands that I love.