Chicken Enchilada Cauliflower Casserole {Low Carb and Grain Free}
Servings 8
Calories 357kcal
Ingredients
Cauliflower Base
- 6 cups cauliflower florets
- ¼ cup coconut flour
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 2 eggs beaten
2nd layer
- 1 ½ pounds cooked chicken shredded
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- 10 ounces enchilada sauce
- 2 cups Mexican Shredded cheese
- Optional toppings: lettuce olive, avocado, sour cream, salsa
Instructions
- Steam the cauliflower florets until tender.
- Place the florets into a food processor and pulse until it looks like rice in texture.
- Mix in the flour and spices until combined well.
- Set aside to cool before stirring in the eggs.
- Preheat the oven to 350 degrees.
- In a large bowl add the shredded chicken and spices and stir until combined.
- Spread the cauliflower into a 9 by 13 as the first layer.
- 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.
- Cover and bake 30 minutes.
- Uncover and bake an additional 5-10 minutes until cheese is nicely melted.
- Allow to cool for at least 10-15 minutes before slicing.
- Top with optional toppings and enjoy!
Notes
NET CARBS: 6g
Nutrition
Serving: 1piece | Calories: 357kcal | Carbohydrates: 9g | Protein: 31g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 132mg | Sodium: 760mg | Potassium: 454mg | Fiber: 3g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 36.9mg | Calcium: 221mg | Iron: 2.3mg