Mexican Chicken Low Carb Casserole

By ctaubenheim

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

Details

Level of difficulty Average
Cost Average budget

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