Chicken Enchilada Cauliflower Rice Casserole
A lightened up and lower carb version of enchilada rice casserole, this dish replaces rice with cauliflower rice. It's an easy and flavorful meal, ready in less than an hour.
Ingredients
- 1 lb cooked shredded chicken
- 1 tsbp olive oil
- 6 cups cauliflower rice
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 medium tomato, diced
- 1 (28 oz) can red enchilada sauce
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 1 tbsp chopped cilantro
- 1 avocado, thinly sliced
Instructions
- Preheat oven to 375°F.
- Add 7 oz of enchilada sauce to chicken and stir until evenly mixed. Set aside.
- In a large skillet, add olive oil and bring to medium high heat. Add in the cauliflower rice. Cook cauliflower until tender. Drain any liquid released from cauliflower.
- Add in corn, black beans, tomato. Pour in remaining enchilada sauce and stir until everything is evenly coated.
- Pour cauliflower mixture into a 9 x 12 inch casserole pan. Spread chicken across surface. Sprinkle cheese over top.
- Bake for about 15 minutes, or until everything is heated and cheese is melted and bubbling.
- Garnish with cilantro and avocado.
Notes
- If you are on a strict low carb diet, you can reduce carbs further by removing the corn and using a homemade low carb enchilada sauce.
Serving: 0.1of recipe, Calories: 310kcal, Carbohydrates: 26g, Protein: 22g, Fat: 12.6g, Saturated Fat: 5.2g, Sodium: 866mg, Fiber: 8g, Sugar: 9g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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