A simple and healthy bake that makes for a great quick weeknight meal. This recipe of my sisters is also tucked in my arsenal of great dishes to serve to larger crowds when I am casually entertaining. This low carb and gluten free favorite even won the hearts of my picky teenage boys when they were in high school so do not let the cauliflower rice base dissuade you! Just top with a dollop of sour cream, chopped cilantro and slices of avocados. Sliced olives and pickled jalapenos make a great topping addition as well. Southwest coleslaw or a green salad with cilantro lime dressing make a great side. Find this and other yummy recipes in Sips & Bites, the Cancer League’s 50th anniversary cookbook. Learn more HERE.
INGREDIENTS:
Cauliflower Base
- 2 bags of 12 oz frozen or fresh riced cauliflower
- ¼ cup of regular or coconut flour
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp of salt
- 1 teaspoon of smoked paprika
- 1 tsp of oregano
- 2 eggs beaten
2nd Layer
- 1 ½ lb. of shredded cooked chicken
- ½ tsp of chili powder
- ½ tsp cumin
- ½ tsp of salt
- 1 tsp of smoked paprika
- ½ tsp of oregano
- 10 oz of enchilada sauce
- 2 cups Mexican shredded cheese
Optional Toppings
- Shredded lettuce, sliced black olives, diced avocado, sour cream, salsa, pickled jalapenos.
DIRECTIONS:
- Preheat oven to 350 degrees.
- Saute the cauliflower rice until tender. Mix in the flour and spices until combined well. Set aside to cool before adding in the eggs.
- In a large bowl, add the chicken and spices and stir until combined.
- Spread the cauliflower mixture into a 9 by 13 pan as the first layer. Add the shredded chicken mixture on top of the base as a second layer.
- Pour the enchilada sauce evenly over the top of the two layers and then top off with a layer of cheese.
- Cover and bake for 30 minutes. Uncover and bake an additional 5-10 minutes until cheese is nice and bubbly. Let cook for 10-15 minutes. Slice up into squares and top off with your chosen toppings!