Chicken #Enchilada #Cauliflower #Rice #Casserole

 This tacky and flavorful bird enchilada rice casserole is made with cauliflower rice. It’s an simple dish that comes collectively in below an hour.
overhead photograph of Chicken Enchilada Cauliflower Rice Casserole.


One of my husband’s favourite food is bird enchilada rice casserole. It combines so lots of his favourite things. Recently, I decided to present the dish a more fit makeover through replacing the rice with cauliflower rice.

Using cauliflower rice really speeds up the cooking time as nicely simply due to the fact ordinary rice takes longer to cook.
close-up photograph of scoop of casserole with melted cheese

Because we're utilizing cauliflower rice, the cauliflower would no longer soak up as so a lot simply due to the fact the sauce as ordinary rice would. So this dish is so a lot saucier than a normal rice casserole. But I really love how saucy it is.
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Ingredients:

    1 lb shredded chicken
    1 tsbp olive oil
    6 cups cauliflower rice
    1 (15 oz) can corn, drained
    1 (15 oz) can black beans, rinsed and drained
    1 medium tomato diced
    1 (28 oz) can red enchilada sauce
    1 cup shredded monterey jack cheese
    1 cup shredded cheddar cheese
    1 tbsp chopped cilantro
    1 avocado thinly sliced

Directions:

    Preheat oven to 375°F.

    Add 7 oz of enchilada sauce to bird and stir till frivolously mixed. Set aside.

    In a enormous skillet, upload olive oil and convey to medium excessive heat. Add within the cauliflower rice. Cook cauliflower till tender. Drain any liquid launched from cauliflower.

    Add in corn, black beans, tomato. Pour in last enchilada sauce and stir till everything is frivolously coated.

    Pour cauliflower combination right into a 9 x 12 inch casserole pan. Spread bird throughout surface. Sprinkle cheese over top.

    Bake for about 15 minutes, or till everything is heated and cheese is melted and bubbling.

    Garnish with cilantro and avocado.


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