Low Carb Mexican Chicken Casserole
Ingredients
The base
-
6
cups
cooked cauliflower rice
-
1
large
egg
-
1
teaspoon
ground cumin
-
¼
teaspoon
salt
-
4
oz
diced green chiles
The filling
-
2
cups
shredded cooked chicken or turkey
-
1 ¼
cups
keto enchilada sauce
The topping
-
2
cups
finely shredded Mexican Blend Cheese
Optional toppings
-
to taste
extra enchilada sauce
-
to taste
sour cream
-
to taste
diced tomatoes
-
to taste
diced avocado
-
to taste
fresh cilantro
Instructions
- Prepare the enchilada sauce if it hasn't been made in advance.
- Preheat the oven to 400°F and grease a casserole pan.
- In a large bowl, combine cauliflower rice, ¾ cup of the shredded cheese, egg, green chiles, cumin, and salt.
- Press the cauliflower rice mixture into the bottom of the casserole dish and bake for 20-25 minutes until the edges are browned.
- In another bowl, mix the shredded meat with the enchilada sauce and spread it over the baked cauliflower rice.
- Sprinkle the remaining 1 ¼ cups of shredded cheese on top.
- Return the pan to the oven and bake for an additional 5-10 minutes until the cheese has melted.
- Cool slightly before serving and top with optional toppings as desired.
Nutrition Facts (estimated)
Servings
8
Calories
184
Total fat
11g
Total carbohydrates
8g
Total protein
12g
Sodium
510mg
Cholesterol
0mg
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