CATEGORIES
Healthy

Chicken Enchilada Casserole

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