Cauliflower Rice Chicken Enchilada Casserole Recipe

Cauliflower Rice Chicken Enchilada Casserole Recipe
  • 12 oz package of Mann's Riced Cauliflower (340 g)
  • 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
  • avocado
  • fresh tomatoes
  • cilantro
  1. Heat oven to 350°F.
  2. 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.
  3. Stir in the corn, enchilada sauce, chicken, and ½ cup cheese (optional).
  4. In the bottom of a 9x9 inch baking dish, place four of the tortillas, flat side to the outside of the container.
  5. Top with the filling.
  6. Add two more tortillas on top, then sprinkle with 1 cup of cheese.
  7. Bake for 30 minutes.
  8. Serve with avocado, tomatoes and greek yogurt (or sour cream)

Recipe source: sweetpeasandsaffron

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