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4.80 from 5 votes

Chicken Enchilada Cauliflower Casserole {Low Carb and Grain Free}

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 357kcal
Author Brenda Bennett | Sugar-Free Mom

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