Low Carb Chicken Enchilada Casserole
This Low Carb Chicken Enchilada Casserole has all the flavor of a traditional enchilada without the carbs. Layers of cauliflower, seasoned chicken, and cheese are an easy way to have weeknight dinner on the table with enchilada flavors the whole family will love.
Servings 6
Calories 418kcal
Equipment
- Large mixing bowls
Ingredients
FOR THE CHICKEN LAYER
- 4 cups shredded rotisserie chicken
- ½ cup diced yellow bell pepper
- 1 medium jalapeno pepper , diced
- 1 cup low carb enchilada sauce
- ½ cup sour cream
- 1½ tablespoons taco seasoning
- 2 cups Mexican blend cheese
FOR THE CAULIFLOWER LAYER
- 3 cups cauliflower rice , steamed and cooled
- ½ cup Mexican blend cheese
- ¼ cup coconut flour
- 1 tablespoon taco seasoning
- 1 large egg
Topping Ingredients
- 1 medium tomato , chopped
- ¼ cup chopped cilantro
- ¼ cup sliced black olives
- 1 medium avocado , chopped
Instructions
- Preheat oven to 350 degrees. Spray casserole dish with non stick cooking spray and set aside.
- Add the enchilada sauce, sour cream, and taco seasoning to a large mixing bowl. Whisk to combine.
- Add the shredded chicken yellow pepper, and jalapeno pepper to the enchilada sauce mixture and stir to coat completely. Set aside.
- In another large mixing bowl, combine the steamed cauliflower, shredded cheese, coconut flour, egg, and taco seasoning, mix to combine well.
- Transfer the cauliflower mixture prepared casserole dish. Press firmly with a spatula to cover the bottom of the baking dish.
- Top the cauliflower mixture with the chicken mixture, distributing it evenly.
- Sprinkle top of the casserole with the remaining cheese, cover with aluminum foil, and place in the preheated oven to bake for 20 minutes.
- Remove the casserole from the oven and remove the aluminum foil from the casserole dish. Top with jalapeno slices (if using). Return to the oven for 10 minutes, or until the cheese has lightly browned.
- Serve with diced tomato, cilantro, sliced black olives, and avocado if desired.
Nutrition
Calories: 418kcal | Carbohydrates: 15g | Protein: 44g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 150mg | Sodium: 918mg | Potassium: 826mg | Fiber: 6g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 69mg | Calcium: 609mg | Iron: 2mg | Net Carbohydrates: 8g
