Recipe of Homemade Low Carb Chicken Enchilada Casserole

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, low carb chicken enchilada casserole. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Low Carb Chicken Enchilada Casserole is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Low Carb Chicken Enchilada Casserole is something which I’ve loved my whole life.

Our Low Carb Chicken Enchilada Casserole takes layers of tortillas, sauce, chicken and cheese to create this family favorite. This freezer friendly recipe is a great make ahead meal. Note: We use referral links to products we love. How to Make Freezer Friendly Chicken Enchiladas Low Carb This Low Carb Chicken Enchilada Casserole is delicious and full of flavor for the whole family to love.

To get started with this recipe, we have to first prepare a few components. You can have low carb chicken enchilada casserole using 14 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Low Carb Chicken Enchilada Casserole:

1. Get 3-4 boneless chicken breasts
2. Take Chili powder
3. Get Garlic powder
4. Prepare Adobe
5. Get Paprika
6. Prepare Riced cauliflower
7. Take 1/2 cup chopped onion/ 3-4 minced garlic cloves
8. Prepare 8 oz sliced mushrooms/ bag of baby spinach
9. Make ready 15 oz Black beans
10. Make ready 1 cup shredded cheese blend
11. Take Red enchilada sauce(mild, medium or spicy)
12. Make ready packet Sazon
13. Make ready Vegetable broth
14. Prepare Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)

That's why recipes like my low carb chicken enchilada casserole are becoming the norm. You simply mix together shredded baked chicken breast (or shredded broiled chicken breast), chile peppers, enchilada sauce, and grated cheddar. To keep it low carb, omit the beans and the tortillas, and bake until hot and bubbly. Scroll down to the recipe card for the detailed instructions.

Instructions to make Low Carb Chicken Enchilada Casserole:

1. Season chicken breasts with chili powder, paprika, garlic powder, pepper..
2. Sear in a little olive oil ( I used the searing function in my ninja foodie but you can do on a grill as well and then cook through in oven.
3. Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes.
4. Shred chicken when cooled.
5. While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet.
6. Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth
7. Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice.
8. Clean pan and add remaining oil to pan. Sauté onion and garlic until soft. Add sliced mushrooms and spinach. You can really add any vegetables in this step. I season with garlic powder and Adobe.
9. Once vegetables are cooked through, transfer to a bowl and sautée chopped scallions and garlic in avocado oil. Add drained black beans and packet of Sazon. Add 1/3 cup of vegetable broth. As beans soften I smashed with a spatula. (You can omit this step and use a can of refried beans as well.) Cook until liquid is absorbed.
10. Transfer beans to a bowl and sauté drained corn in the hot pan. Add oregano and a little salt. This is just a quick sauté to heat and crisp corn.
11. In a separate pan sauté enchilada sauce. You can make your own sauce for this step of you have tomato sauce on hand and Mexican spices. I will add a link for this recipe. Otherwise I like to use an organic red enchilada sauce.
12. Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles.
13. Spray a casserole dish with avocado oil and add a layer of cauliflower rice, pressing down to form a base to build your casserole. I used about half the rice mixture.
14. Next add the chicken mixture.. about half.
15. Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers.
16. Add the remaining chicken mixture and top with the remaining riced cauliflower. The corn gets sprinkled on top with the remaining cheese. I also add the reserved enchilada sauce for the top.
17. Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower.

To keep it low carb, omit the beans and the tortillas, and bake until hot and bubbly. Scroll down to the recipe card for the detailed instructions. These are the basic steps: This Keto Chicken Enchilada Casserole made with cauliflower as it's base is grain free, low carb and gluten free! Easy, Keto Low-Carb Chicken and Cheese Enchilada Casserole Easy, Keto Low-Carb Chicken and Cheese Enchilada Casserole is a quick dinner recipe with no-sugar red sauce, cream cheese, sour cream, cauliflower, and taco seasoning. Best of all, this dish ditches the carbs and is prepared with no tortilla!

So that is going to wrap it up for this special food low carb chicken enchilada casserole recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!