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.
Low Carb Chicken Enchilada Cauliflower Casserole
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients
- 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)
Instructions
- 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.
