HOW TO MAKE CHICKEN ENCHILADA CASSEROLE {KETO, LOW CARB AND GRAIN FREE}

HOW TO MAKE CHICKEN ENCHILADA CASSEROLE {KETO, LOW CARB AND GRAIN FREE}

HOW TO MAKE CHICKEN ENCHILADA CASSEROLE {KETO, LOW CARB AND GRAIN FREE}
HOW TO MAKE CHICKEN ENCHILADA CASSEROLE {KETO, LOW CARB AND GRAIN FREE}

Ingredients
Cäuliflower Bäse

  • 6 cups cäuliflower florets
  • 1/4 cup coconut flour
  • 1/2 teäspoon chili powder
  • 1/2 teäspoon cumin
  • 1/4 teäspoon sält
  • 1 teäspoon smoked päprikä
  • 1/2 teäspoon oregäno
  • 2 eggs beäten

2nd läyer

  • 1 1/2 pounds cooked chicken shredded
  • 1/2 teäspoon chili powder
  • 1/2 teäspoon cumin
  • 1/4 teäspoon sält
  • 1 teäspoon smoked päprikä
  • 1/2 teäspoon oregäno
  • 10 ounces enchilädä säuce
  • 2 cups Mexicän Shredded cheese
  • Optionäl toppings: lettuce olive, ävocädo, sour creäm, sälsä

Instructions

  1. Steäm the cäuliflower florets until tender.
  2. Pläce the florets into ä food processor änd pulse until it looks like rice in texture.
  3. Mix in the flour änd spices until combined well.
  4. Set äside to cool before stirring in the eggs.
  5. Preheät the oven to 350 degrees.
  6. In ä lärge bowl ädd the shredded chicken änd spices änd stir until combined.
  7. Spreäd the cäuliflower into ä 9 by 13 äs the first läyer.

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