Simple Way to Make Perfect Cauliflower Chicken Enchilada Casserole

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Cauliflower Chicken Enchilada Casserole. Instructions Steam the cauliflower florets until tender. Place the florets into a food processor and pulse until it looks like rice in texture. Mix in the flour and spices until combined well.

Cauliflower Chicken Enchilada Casserole Add the chicken, salsa verde, salt, pepper, cheddar cheese, sour cream, and cilantro. Steam the cauliflower florets until tender. Place cauliflower in food processor and pulse until it looks like rice.

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cauliflower chicken enchilada casserole. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Instructions Steam the cauliflower florets until tender. Place the florets into a food processor and pulse until it looks like rice in texture. Mix in the flour and spices until combined well.

Cauliflower Chicken Enchilada Casserole is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Cauliflower Chicken Enchilada Casserole is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook cauliflower chicken enchilada casserole using 14 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Cauliflower Chicken Enchilada Casserole:

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

Mix in flour and chili powder. Place shredded chicken over cauliflower base. Top with shredded cheese ; Cover and Bake. Allow to cool slightly before opening the bag and.

Instructions to make Cauliflower 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..
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Stir in the corn, enchilada sauce, chicken, and ½ cup cheese (optional). While the cauliflower/chicken cook, heat the olive oil up in a large, high-sided pan on medium heat. In a large bowl combine cauliflower, enchilada sauce, and cream cheese. Stir until well combined; then stir in tomatoes, salt, and chicken. In a large skillet, add olive oil and bring to medium high heat.

So that’s going to wrap this up with this exceptional food cauliflower chicken enchilada casserole recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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