An easy and delicious Low Carb Chicken Enchilada Casserole loaded with cheese and salsa verde flavor. Your family will love this dish! With cauliflower as a base (no tortillas), you get in a serving of vegetables as well.
Ingredients
2 (12 ounce) bags frozen cauliflower florets
1 (4 ounce) package cream cheese (softened)
2 cups cooked and shredded chicken breast (a rotisserie chicken works great!)
⅔ cup salsa verde
1 (4 ounce) can green chilies
¼ cup sour cream
1 Tablespoon fresh chopped cilantro
Salt and pepper (to taste)
1 cup shredded Mexican blend cheese
Instructions
Preheat oven to 375 degrees. Spray a 9x11" baking pan with non-stick cooking spray and set aside.
Cook cauliflower as directed on package (I steamed mine in the microwave).
Dump cauliflower into large bowl.
Add in cream cheese, chicken, salsa verde, green chilies, sour cream, cilantro, and salt and pepper. Mix well.
Dump contents of bowl into prepared baking pan. Top with shredded cheese.
Cook uncovered for 15-20 minutes or until cheese is melted.
Serve with favorite toppings and more fresh cilantro on top.