Post by Loupy on Jun 26, 2019 23:09:09 GMT -7
Cauliflower Rice Chicken Enchilada Casserole
From: Denise @ sweetpeasandsaffron.com/cauliflower-rice-chicken-enchilada-casserole/
Cauliflower Rice Chicken Enchilada Casserole is a lower carb version of a favorite comfort food! Just six simple ingredients required.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 6
Ingredients
12 oz package of Mann's Riced Cauliflower or your favorite kind
1 cup corn kernels
2 cans enchilada sauce 20 oz, roughly 2.5 cups
2 cups cooked rotisserie chicken chopped
Four 6 inch flour tortillas cut in half
1 1/2 cups mozzarella cheese or Monterey jack, shredded
Garnishes
avocado
fresh tomatoes
cilantro
Instructions
Heat oven to 350°F.
Microwave the riced cauliflower (in the sealed package) for 2 minutes.
Allow to cool slightly before opening the bag and adding to a large bowl.
Stir in the corn, enchilada sauce, chicken, and ½ cup cheese (optional).
In the bottom of a 9x9 inch baking dish, place four of the tortillas, flat side to the outside of the container.
Top with the filling.
Add two more tortillas on top, then sprinkle with 1 cup of cheese.
Bake for 30 minutes.
Serve with avocado, tomatoes and Greek yogurt (or sour cream)
Nutritional Information:
Calories: 189kcal | Carbohydrates: 17g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 729mg | Fiber: 3g | Sugar: 3g
From: Denise @ sweetpeasandsaffron.com/cauliflower-rice-chicken-enchilada-casserole/
Cauliflower Rice Chicken Enchilada Casserole is a lower carb version of a favorite comfort food! Just six simple ingredients required.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 6
Ingredients
12 oz package of Mann's Riced Cauliflower or your favorite kind
1 cup corn kernels
2 cans enchilada sauce 20 oz, roughly 2.5 cups
2 cups cooked rotisserie chicken chopped
Four 6 inch flour tortillas cut in half
1 1/2 cups mozzarella cheese or Monterey jack, shredded
Garnishes
avocado
fresh tomatoes
cilantro
Instructions
Heat oven to 350°F.
Microwave the riced cauliflower (in the sealed package) for 2 minutes.
Allow to cool slightly before opening the bag and adding to a large bowl.
Stir in the corn, enchilada sauce, chicken, and ½ cup cheese (optional).
In the bottom of a 9x9 inch baking dish, place four of the tortillas, flat side to the outside of the container.
Top with the filling.
Add two more tortillas on top, then sprinkle with 1 cup of cheese.
Bake for 30 minutes.
Serve with avocado, tomatoes and Greek yogurt (or sour cream)
Nutritional Information:
Calories: 189kcal | Carbohydrates: 17g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 729mg | Fiber: 3g | Sugar: 3g
