Chicken Enchilada Casserole

Prep:

15 m

Cook:

20 m

Ready in:

35 m

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Reduce the carbs in your dinner chicken enchilada casserole by replacing the rice with cauliflower rice!

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Servings: 6

Cooked chicken, shredded

1 lb.

Olive oil

1 tbsp.

Cauliflower rice

6 cups

Corn

1 15-oz. can, drained

Black beans

1 15-oz can, drained, rinsed

Tomato

1, diced

Red enchilada sauce

1 can (28 oz.)

Monterey Jack cheese, shredded

1 cup

Chopped fresh cilantro

1 tbsp.

Avocado

1, sliced thinly

Preheat oven to 375°F/190°C/Gas Mark 5.
Mix chicken with 7 oz. of red enchilada sauce until thoroughly combined. Set aside.
Cook cauliflower rice in a skillet with olive oil over medium-high heat until tender. If there is any liquid, drain it.
Stir corn, beans, and tomato into the cauliflower rice. Add the remaining enchilada sauce, mix thoroughly.
Transfer cauliflower mixture to a 9x13 inch casserole dish. Top with chicken, spread in an even layer.
Sprinkle with Monterey Jack, pop in the oven, and bake for 15 minutes or until well heated through and bubbling on top.
Sprinkle with cilantro. Serve with sliced avocado on top.

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