Keto Chicken Enchiladas Casserole
- 1 pound skinless chicken breasts (or store-bought rotisserie chicken)
- 1 cup chicken broth, low sodium
- 4 oz cream cheese
- 1 cup sour cream
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1/2 cup chopped onion
- 16 oz cauliflower, frozen
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon chili powder
- 1/2 teaspoon red cayenne pepper
- 1 teaspoon ground cumin
- salt and pepper to taste
- 3/4 cup enchilada sauce (or homemade sauce)
- cooking oil spray (olive oil spray)
INSTRUCTIONS
- Prepare the chicken as mentioned above or use store-bought rotisserie chicken and shred it.
- Preheat oven to 350 degrees.
- Cook the cauliflower in the microwave or as instructed on the package.
- Remove the cauliflower and use a blender to make mashed cauliflower or use an immersion blender.
- Heat up a skillet on medium heat, add oil and once hot, add the onions and garlic and saute for 2-3 minutes or until soft.
- Add the sour cream, cream cheese, and 1 cup of the cheddar cheese. Season with cumin, salt, pepper, and chili powder.
- Stir for 2-3 minutes or until the cheese melts.
- Now add in the shredded chicken and stir to combine.
- Lightly spray the 9X13 baking pan with cooking oil and layer the chicken and cheese mixture we just made.
- Now layer the cauliflower mash on the top of it then with the enchilada sauce and 1 cup of shredded cheddar.
- Place on the preheated oven and bake for 15-20 minutes or until hot and bubbly and the cheese completely melts.
- Remove from the oven and allow it to sit for 5-10 minutes to completely cool before slicing.
- Garnish with cilantro and sour cream if desired.
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