Western · Keto
Green Enchilada Chicken Casserole
Layered cauliflower rice, shredded rotisserie chicken, and tangy salsa verde under a blanket of mozzarella that bubbles into golden lacy edges. The lazy enchilada — no rolling, no tortillas.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
8g Net carbs
40g Protein
22g Fat
430 Calories
Per serving
Ingredients
- 4 cups (400g) Riced cauliflower (fresh or frozen)
- 1 lb (450g) Cooked rotisserie chicken, shredded
- 1 cup (240ml) Green enchilada sauce (sugar-free)
- 1.5 cups (170g) Shredded mozzarella
- 1/2 tsp Ground cumin
- 1/2 tsp Garlic powder
- to taste Salt and pepper
- a few rounds Fresh jalapeño, sliced (garnish)
- 2 tbsp Cilantro, chopped (garnish)
- optional Sour cream and lime, to serve
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
- If using frozen cauliflower rice, microwave per package and press out moisture. Season with cumin, garlic powder, salt, and pepper.
- Spread cauliflower rice across the bottom of the dish. Layer the shredded chicken evenly on top.
- Pour the green enchilada sauce over everything, then blanket with mozzarella.
- Bake 20-25 minutes until the cheese is bubbling and browned in spots.
- Garnish with jalapeño rounds and cilantro. Serve with sour cream and a squeeze of lime.
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