Keto Green Enchilada Cauliflower Casserole Food

LOW CARB CHICKEN ENCHILADA CAULIFLOWER CASSEROLE

Low Carb Chicken Enchilada Cauliflower Casserole image

Make and share this Low Carb Chicken Enchilada Cauliflower Casserole recipe from Food.com.

Provided by Kelly

Categories Poultry

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 large cooked chicken breasts, and shredded
2 eggs, beaten
1/4 cup coconut flour
1 large cauliflower
1 teaspoon chili powder
10 ounces enchilada sauce
2 cups mexican shredded cheese
1 teaspoon salt

Steps:

Preheat oven to 350 degrees.
Steam the cauliflower florets until tender.
Place cauliflower in food processor and pulse until it looks like rice.
Mix in flour and chili powder.
Let cool.
Mix in beaten eggs.
Pour cauliflower mixture in 9X13 baking pan.
Place shredded chicken over cauliflower base.
Pour Enchilada sauce over chicken.
Top with shredded cheese
Cover and Bake for 30 minutes.
Uncover and bake an additional 15 minutes or until cheese is melted.
Let cool for 10 minutes before serving.
Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.

Nutrition Facts : Calories 225.2, Fat 11.3, SaturatedFat 5.6, Cholesterol 95.5, Sodium 951.7, Carbohydrate 10.8, Fiber 2.8, Sugar 4.4, Protein 20.7

KETO CHICKEN ENCHILADAS

Keto Chicken Enchiladas image

Keto Chicken Enchiladas are super easy and a crave-worthy dinner great for any occasion. Perfect for eating low carb, these enchiladas are great for to fulfill your Mexican craving!

Provided by Taryn

Categories Main Course

Time 1h5m

Number Of Ingredients 4

Ingredients

1 recipe Keto Enchilada Sauce
10 boneless skinless chicken thighs (about 2.5 pounds)
3 cups shredded cheese (cheddar, Colby, Monterey Jack, or a combination)
8 low carb tortillas

Steps:

Preheat the oven to 400. Put 2 tablespoons of the sauce in the bottom of a 9x13 casserole dish. Top with the chicken. Spread an additional 2 tablespoons of sauce on top of the chicken thighs.
Bake for 25-35 minutes until the chicken is at least 160 degrees. Let cool for 5 minutes and then shred the chicken. Discard the cooking liquid.
Combine the slightly cool shredded chicken with half of the cheese. Divide between the tortillas. Roll each up and place in the casserole dish. Top with the rest of the enchilada sauce. Top with the remaining cheese.
Bake for an additional 25-30 minutes or until hot and bubbly. Optional: broil for 2-3 minutes at the end to brown the cheese.

Nutrition Facts : ServingSize 1 enchilada, Calories 431 kcal, Carbohydrate 23 g, Protein 42 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 182 mg, Sodium 1176 mg, Fiber 16 g, Sugar 1 g, UnsaturatedFat 2 g

KETO GREEN "ENCHILADA" CAULIFLOWER CASSEROLE

Keto Green

A wonderful, keto-friendly, cauliflower "enchilada" casserole.

Provided by Linda Nofsinger

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 head cauliflower, cut into bite-sized pieces
2 tablespoons water
2 ½ cups shredded cooked chicken, or more to taste
2 cups shredded sharp Cheddar cheese
1 cup salsa verde
¾ cup sour cream
6 ounces cream cheese, softened
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place cauliflower pieces and water in a microwave-safe bowl. Cover and microwave on high until tender, about 6 minutes. Place in a colander to drain any excess moisture, and transfer to a 9x12-inch baking dish.
Combine shredded chicken, Cheddar cheese, salsa verde, sour cream, cream cheese, salt, and pepper in a large bowl. Stir until well combined and pour over cauliflower in the baking dish.
Bake in the preheated oven until filling is bubbling and cheese is melted, about 30 minutes.
Allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 7.9 g, Cholesterol 103.2 mg, Fat 28.9 g, Fiber 1.8 g, Protein 23.1 g, SaturatedFat 16.3 g, Sodium 459.8 mg, Sugar 3 g

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