Cauliflower Chicken Enchilada Casserole

Name: Cauliflower Chicken Enchilada Casserole
Total time: 2400 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 3-4 boneless chicken breasts; Chili powder; Garlic powder; Adobe; Paprika; Riced cauliflower; 1/2 cup chopped onion/ 3-4 minced garlic cloves; 8 oz sliced mushrooms/ bag of baby spinach; 15 oz Black beans; 1 cup shredded cheese blend; Red enchilada sauce(mild, medium or spicy); packet Sazon; Vegetable broth; Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)

Nicole Garito Mondano @247kitchen

This dish can be mild or spicy depending on your preference. I prepared it “medium” but I think I will add more chili powder and maybe some fresh jalapeño next time to create more heat. Let me know what you think!

Nicole Garito Mondano @247kitchen

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Ingredients

30-40 min

4-6 servings

3-4boneless chicken breasts
Chili powder
Garlic powder
Adobe
Paprika
Riced cauliflower
1/2 cupchopped onion/ 3-4 minced garlic cloves
8 ozsliced mushrooms/ bag of baby spinach
15 ozBlack beans
1 cupshredded cheese blend
Red enchilada sauce(mild, medium or spicy)
packetSazon
Vegetable broth
Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)

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Steps

30-40 min

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.