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Ricetta di Veloce Cauliflower Chicken Enchilada Casserole

 ·  ☕ 5 min read  ·  ✍️ Lelia Sparks

Cauliflower Chicken Enchilada Casserole
Cauliflower Chicken Enchilada Casserole

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, cauliflower chicken enchilada casserole. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Cauliflower Chicken Enchilada Casserole. This dish can be mild or spicy depending on your preference. I prepared it "medium" but I think I will add more chili powder and maybe some fresh jalapeño next time to create more heat. Let me know what you think!

Cauliflower Chicken Enchilada Casserole is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Cauliflower Chicken Enchilada Casserole is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have cauliflower chicken enchilada casserole using 14 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Cauliflower Chicken Enchilada Casserole:
  1. Take 3-4 boneless chicken breasts
  2. Take Chili powder
  3. Make ready Garlic powder
  4. Get Adobe
  5. Make ready Paprika
  6. Prepare Riced cauliflower
  7. Prepare 1/2 cup chopped onion/ 3-4 minced garlic cloves
  8. Prepare 8 oz sliced mushrooms/ bag of baby spinach
  9. Make ready 15 oz Black beans
  10. Make ready 1 cup shredded cheese blend
  11. Take Red enchilada sauce(mild, medium or spicy)
  12. Prepare packet Sazon
  13. Get Vegetable broth
  14. Get Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)

Place shredded chicken over cauliflower base. To really make this Keto Green Chicken Enchilada Casserole fast, I use frozen cauliflower florets and pick up a rotisserie chicken on my way home - it takes five minutes to bone and shred the chicken while the cauliflower is cooking - and then you just have to chop your cilantro and shred the cheese. In a large bowl add the shredded chicken and spices and stir until combined. Place the shredded chicken over the cauliflower base as the second layer.

Instructions to make Cauliflower Chicken Enchilada Casserole:
  1. Season chicken breasts with chili powder, paprika, garlic powder, pepper..
  2. Sear in a little olive oil ( I used the searing function in my ninja foodie but you can do on a grill as well and then cook through in oven.
  3. Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes.
  4. Shred chicken when cooled.
  5. While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet.
  6. Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth
  7. Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice.
  8. Clean pan and add remaining oil to pan. Sauté onion and garlic until soft. Add sliced mushrooms and spinach. You can really add any vegetables in this step. I season with garlic powder and Adobe.
  9. Once vegetables are cooked through, transfer to a bowl and sautée chopped scallions and garlic in avocado oil. Add drained black beans and packet of Sazon. Add 1/3 cup of vegetable broth. As beans soften I smashed with a spatula. (You can omit this step and use a can of refried beans as well.) Cook until liquid is absorbed.
  10. Transfer beans to a bowl and sauté drained corn in the hot pan. Add oregano and a little salt. This is just a quick sauté to heat and crisp corn.
  11. In a separate pan sauté enchilada sauce. You can make your own sauce for this step of you have tomato sauce on hand and Mexican spices. I will add a link for this recipe. Otherwise I like to use an organic red enchilada sauce.
  12. Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles.
  13. Spray a casserole dish with avocado oil and add a layer of cauliflower rice, pressing down to form a base to build your casserole. I used about half the rice mixture.
  14. Next add the chicken mixture.. about half.
  15. Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers.
  16. Add the remaining chicken mixture and top with the remaining riced cauliflower. The corn gets sprinkled on top with the remaining cheese. I also add the reserved enchilada sauce for the top.
  17. Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower.
  18. Ready to serve and ENJOY!

In a large bowl add the shredded chicken and spices and stir until combined. Place the shredded chicken over the cauliflower base as the second layer. Pour the enchilada sauce over the chicken. Top with all the shredded cheese. Place the cauliflower into a large food processor, along with the egg, egg white, salt and a generous pinch of pepper.

So that’s going to wrap it up for this special food cauliflower chicken enchilada casserole recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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