Popular Recipe Low Carb Chicken Enchilada Casserole Restaurant Style

Without fail cooking ultimate Low Carb Chicken Enchilada Casserole easy, bouncy, practical. Delicious and easy low carb chicken enchilada casserole - easy and delish way to enjoy enchiladas on a low carb or keto diet. I've managed to make a delicious low carb pizza recipe, and now I've come up with a new homemade low carb chicken enchilada casserole recipe that will satisfy your. Delicious, hot and bubbly keto chicken enchilada casserole has all the flavor of traditional enchiladas, without the extra carbs.

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This low carb enchilada casserole recipe uses my homemade low carb coconut flour tortillas.

Low carb chicken enchilada casserole is a meal all in one dish, so you don't really need a side dish with it.

Good Morning mother, now you get cook recipe Low Carb Chicken Enchilada Casserole with 14 ingredients and 17 steps. Below this is how to cook, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 17 stages of easy cooking Low Carb Chicken Enchilada Casserole.

Ingredients all Low Carb Chicken Enchilada Casserole #

1. Prepare 3-4 : boneless chicken breasts.

2. Prepare : Chili powder.

3. Needed : Garlic powder.

4. Prepare : Adobe.

5. Needed : Paprika.

6. Prepare : Riced cauliflower.

7. Prepare 1/2 cup : chopped onion/ 3-4 minced garlic cloves.

8. Needed 8 oz : sliced mushrooms/ bag of baby spinach.

9. Needed 15 oz : Black beans.

10. Prepare 1 cup : shredded cheese blend.

11. Prepare : Red enchilada sauce(mild, medium or spicy).

12. Needed packet : Sazon.

13. Needed : Vegetable broth.

14. Prepare : Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional).

Simmer the chicken in seasoned stock.

Simmer two cans of green chile enchilada sauce over.

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If all cooking materials Low Carb Chicken Enchilada Casserole it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking 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..

This low carb chicken enchilada casserole recipe is so flavorful.

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My original Keto Green Chicken Enchilada Cauliflower Casserole is still one of the most popular Keto chicken recipes on IBIH!

This easy chicken enchilada casserole combines the flavors of creamy sour cream, green chilis and a Mexican spice blend that everyone will love!

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