Chicken Enchilada Casserole

No ratings yet

A cheesy taco seasoned cauliflower layer is topped with a creamy chicken enchilada filling. Topped with cheese this comfort food recipe makes an easy weeknight dinner.

Course Main Dish

Cuisine Mexican

Keyword Chicken Enchilada Casserole, Low Carb Chicken Enchilada Casserole

Prep Time 15 minutes

Cook Time 30 minutes

Rest Time 15 minutes

Total Time 1 hour

Servings

Calories 299kcal

Author Shelby Law Ruttan

Ingredients

FOR THE CHICKEN LAYER

4 cups shredded chicken
½ cup diced yellow bell pepper
1 jalapeno pepper diced
1 cup enchilada sauce
½ cup sour cream
1½ tablespoon homemade taco seasoning
2 cups Mexican blend cheese for topping

FOR THE CAULIFLOWER LAYER

3 cups cauliflower rice steamed and cooled
½ cup Mexican blend cheese
¼ cup coconut flour
1 tablespoon homemade taco seasoning
1 large egg

OTHER INGREDIENTS

½ cup chopped tomato optional
½ cup chopped cilantro optional
¼ cup sliced black olives optional
1 chopped avocado optional

Instructions

Preheat the oven to 350 degrees.
Add the enchilada sauce, sour cream, and taco seasoning to a large mixing bowl. Whisk to combine.
Add the chicken, yellow pepper, and jalapeno pepper to the sauce mixture and toss to coat completely. Set aside.
In another mixing bowl, combine the steamed cauliflower, cheese, coconut flour, egg, and taco seasoning, mix to combine well.
Transfer the cauliflower mixture to a 9x13 baking dish. Press with a spatula to cover the bottom of the baking dish.
Top the cauliflower mixture with the chicken mixture, distributing it evenly.
Sprinkle with the cheese and place in the oven to bake for 20 minutes. Remove the casserole from the oven and top with jalapeno slices (if using). Return to the oven for 10 minutes, or until the cheese has lightly browned.
Serve with tomato, cilantro, black olives, avocado ( if using).

Nutrition