Cheesy Low Keto Carb Chicken Enchilada Casserole

HOW TO PREPARE

PREPARE YOUR CAULIFLOWER AND CHICKEN MIXTURE

1. Micro wave your 2 bags of cauliflower to cook and soften, add into a large bowl
2. In a separate bowl you should have your 2 cups of shredded chicken. (we used 4 chicken breast)
3. Combine your cooked cauliflower and shredded chicken together (use your fingers to mix well)
4. Set aside your cauliflower and shredded chicken

PREPARE YOUR CREAM CHEESE MIXTURE

1. Take your 8 oz of softened Cream Cheese and added it to a separate bowl
2. Add 1/2 of cup of sour cream in with your cream cheese
3. Mix your softened cream cheese and sour cream together until it is smooth.
4. Add 1 cup of green salsa into your cream cheese and sour cream mixture and stir.
5. Combine your chicken and cauliflower mixture into your cream cheese and sour cream and combine well using a spoon.
6. Add one small can of Hatch Green Chiles into your mixture for a real southwest flare.
7. Add fresh chopped cilantro to taste (this is optional) and stir into your mixture.

FINAL ASSEMBLY AND COOKING

PREHEAT YOUR OVEN AT 375 DEGREES

1. Take a 9×13 Oven Proof dish and grease the bottom of your dish (we used a 9×13 because it allows us to spread the dish out for FASTER Cooking!)
2. Spread half of your casserole into your dish and spread out evenly
3. Spread 1 cup of Monterey Jack cheese over this layer of the casserole.
4. Spread the remainder of the casserole mixture on top of the Monterey Jack cheese layer (spread evenly)
5. Spread the remainder of your cheese over the top layer

Bake in your preheated 375 degree over for 20-25 minutes or until your cheese is a golden brown.