Cheesy Low Carb Keto Chicken Enchilada Casserole
- 24 oz frozen cauliflower florets *we used the two 12 Oz steam-able bags. However this amount can be reduced
- 8 oz cream cheese softened
- 2 1/2 cups cooked chicken shredded (A Rotisserie chicken works great!)
- 8 oz Green Salsa Verde we used LaVictoria
- 1 cup shredded Monterey Jack Cheese
- 1/2 cup sour cream
- 8 oz Green Chiles optional
- 1 Tbsp chopped fresh cilantro optional
Prepare Chicken and Cauliflower Mixture
Micro wave your 2 bags of cauliflower to cook and soften, add into a large bowl
In a separate bowl you should have your 2 cups of shredded chicken. (we used 4 chicken breast)
Combine your cooked cauliflower and shredded chicken together (use your fingers to mix well)
Set aside your cauliflower and shredded chicken
PREPARE YOUR CREAM CHEESE MIXTURE
Take your 8 oz of softened Cream Cheese and added it to a separate bowl
Add 1/2 of cup of sour cream in with your cream cheese
Mix your softened cream cheese and sour cream together until it is smooth.
Add 1 cup of green salsa into your cream cheese and sour cream mixture and stir.
Combine your chicken and cauliflower mixture into your cream cheese and sour cream and combine well using a spoon.
Add one small can of Hatch Green Chiles into your mixture for a real southwest flare.
Add fresh chopped cilantro to taste (this is optionaand stir into your mixture.
Final Assembly and Cooking
PREHEAT YOUR OVEN AT 375 DEGREES
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!)
Spread half of your casserole into your dish and spread out evenly
Spread 1 cup of Monterey Jack cheese over this layer of the casserole.
Spread the remainder of the casserole mixture on top of the Monterey Jack cheese layer (spread evenly)
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.
6 Net Carbs for a 6 oz serving
You could probably reduce the carbs by using less cauliflower.
Serving: 6oz | Calories: 260kcal | Carbohydrates: 8g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 475mg | Potassium: 429mg | Fiber: 2g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 41mg | Calcium: 154mg | Iron: 1mg