- Average
- Average budget
Ingredients
- 3 Cups Cooked Cauliflower Rice
- 2 C. Finely Shredded Mexican
- Blend Cheese
- 1 Large Egg
- 4oz Diced Green Chiles
- 1 tsp Ground Cumin
- 1/4 Tsp Salt
- 2 C. Shredded Cooked Chicken
- 1 1/4 C. Salsa or Enchilada
- Keto Sauce (See Separate
- Recipe
- OPTIONAL TOPPINGS:
- Extra Salsa
- Sour Cream
- Diced Tomatoes
- Diced Avocado
- Fresh Cilantro
Preparation
Step 1
Prepare Enchilada Sauce or skip and use prepared salsa. Preheat oven to 400 and grease casserole pan (7.5 x 11) with coconut oil or spray. Shred he chicken and have the remaining ingredients ready.
Step 2
In large bowl, combine cauliflower rice, 3/4 cup of the shredded cheese, egg, green chiles, cumin and salt. Press cauliflower rice mixture into the bottom of a casserole dish. Bake for 20-25 minutes or until edges have browned.
Step 3
In a medium bowl, combine the shredded meat and the enchilada or salsa sauce. Spread over baked cauliflower rice mixture. Sprinkle remaining 1 1/4 C. shredded cheese on top.
Step 4
Return pan to oven and bake for 5-10 minutes until the cheese has melted and it comes to temperature. Cool slightly before serving. Top with optional toppings as desire.
Step 5
Nutrition: 184 Cal; Carbs 8g; Protein 12g, Fat 11g; Sodium 510mg; Fiber 2g