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Cauliflower Chicken Enchilada Casserole
Cauliflower Chicken Enchilada Casserole

Before you jump to Cauliflower Chicken Enchilada Casserole recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.

Eating healthy foods can make all the difference in how we feel. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy ones plays a part in a more healthy feeling. Eating more vegetables helps you feel a lot better than eating a piece of pizza. This can be a problem, nonetheless, when it comes to eating between meals. Finding snack foods that really help us feel better and boost our stamina often involves lots of shopping and scrupulous reading of labels. Here are a handful of healthy snacks that can be used when you need a quick pick me up.

One of the most popular treats is low fat yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You can’t beat yogurt any time it comes to a wholesome snack though. Along with calcium, it’s a good supplier of necessary protein and vitamin B. Yogurt is often eaten to help preserve the digestive system considering that it is so easily digestible by most people. Yogurt combines beautifully with nuts as well as seeds. It’s an excellent approach to enjoy a flavorful snack without having too much sugar.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to cauliflower chicken enchilada casserole recipe. You can cook cauliflower chicken enchilada casserole using 14 ingredients and 17 steps. Here is how you do it.

The ingredients needed to make Cauliflower Chicken Enchilada Casserole:
  1. You need 3-4 boneless chicken breasts
  2. Provide Chili powder
  3. You need Garlic powder
  4. Take Adobe
  5. You need Paprika
  6. You need Riced cauliflower
  7. Get 1/2 cup chopped onion/ 3-4 minced garlic cloves
  8. You need 8 oz sliced mushrooms/ bag of baby spinach
  9. You need 15 oz Black beans
  10. You need 1 cup shredded cheese blend
  11. Prepare Red enchilada sauce(mild, medium or spicy)
  12. Use packet Sazon
  13. Take Vegetable broth
  14. Provide Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)
Instructions to make Cauliflower Chicken Enchilada Casserole:
  1. Season chicken breasts with chili powder, paprika, garlic powder, pepper..
  2. Sear in a little olive oil ( I used the searing function in my ninja foodie but you can do on a grill as well and then cook through in oven.
  3. Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes.
  4. Shred chicken when cooled.
  5. While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet.
  6. Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth
  7. Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice.
  8. Clean pan and add remaining oil to pan. Sauté onion and garlic until soft. Add sliced mushrooms and spinach. You can really add any vegetables in this step. I season with garlic powder and Adobe.
  9. Once vegetables are cooked through, transfer to a bowl and sautée chopped scallions and garlic in avocado oil. Add drained black beans and packet of Sazon. Add 1/3 cup of vegetable broth. As beans soften I smashed with a spatula. (You can omit this step and use a can of refried beans as well.) Cook until liquid is absorbed.
  10. Transfer beans to a bowl and sauté drained corn in the hot pan. Add oregano and a little salt. This is just a quick sauté to heat and crisp corn.
  11. In a separate pan sauté enchilada sauce. You can make your own sauce for this step of you have tomato sauce on hand and Mexican spices. I will add a link for this recipe. Otherwise I like to use an organic red enchilada sauce.
  12. Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles.
  13. Spray a casserole dish with avocado oil and add a layer of cauliflower rice, pressing down to form a base to build your casserole. I used about half the rice mixture.
  14. Next add the chicken mixture.. about half.
  15. Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers.
  16. Add the remaining chicken mixture and top with the remaining riced cauliflower. The corn gets sprinkled on top with the remaining cheese. I also add the reserved enchilada sauce for the top.
  17. Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower.

Add a pinch of salt to each and bring to a boil. Low Carb Enchilada Casserole is an easy, healthy way to enjoy traditional enchiladas. Cauliflower rice, shredded chicken, and cream cheese are layered with a spicy enchilada sauce and baked with cheese for the perfect low carb meal. Don't be put off by ' cauliflower rice ', it tastes delicious in this recipe! In a large bowl combine cauliflower, enchilada sauce, and cream cheese.

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