CHICKEN ENCHILADA CAULIFLOWER RICE CASSEROLE

This cheesy and flavorful chicken enchilada rice casserole is made with cauliflower rice. It’s an easy dish that comes together in under an hour.

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:

  1. Preheat oven to 375°F. 
  2. Add 7 oz of enchilada sauce to chicken and stir until evenly mixed. Set aside.
  3. In a large skillet, add olive oil and bring to medium high heat. Add in the cauliflower rice. Cook cauliflower until tender. Drain any liquid released from cauliflower.

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