Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cauliflower chicken enchilada casserole. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Cauliflower Chicken Enchilada Casserole is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Cauliflower Chicken Enchilada Casserole is something that I’ve loved my entire life. They’re fine and they look fantastic.

Place the cauliflower into a large food processor, along with the egg, egg white, salt and a generous pinch of pepper. Add in the enchilada sauce mixture and process until the mixture is smooth. Shred the cooked chicken and add it into the bowl, along with the green chiles, stirring until well mixed. In a large bowl add the shredded chicken and spices and stir until combined.

To get started with this recipe, we must first prepare a few ingredients. You can cook cauliflower chicken enchilada casserole using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Cauliflower Chicken Enchilada Casserole:

1. Get 3-4 boneless chicken breasts
2. Make ready Chili powder
3. Get Garlic powder
4. Take Adobe
5. Prepare Paprika
6. Make ready Riced cauliflower
7. Make ready 1/2 cup chopped onion/ 3-4 minced garlic cloves
8. Get 8 oz sliced mushrooms/ bag of baby spinach
9. Take 15 oz Black beans
10. Get 1 cup shredded cheese blend
11. Prepare Red enchilada sauce(mild, medium or spicy)
12. Get packet Sazon
13. Make ready Vegetable broth
14. Get Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)

I used about half the rice mixture. Next add the chicken mixture. about half. Stir in the drained cauliflower, and pour into a casserole dish. Drain any liquid released from cauliflower.

Instructions to make Cauliflower Chicken Enchilada Casserole:

1. Season chicken breasts with chili powder, paprika, garlic powder, pepper..
2. Sear in a little olive oil ( I used the searing function in my ninja foodie but you can do on a grill as well and then cook through in oven.
3. Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes.
4. Shred chicken when cooled.
5. While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet.
6. Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth
7. Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice.
8. Clean pan and add remaining oil to pan. Sauté onion and garlic until soft. Add sliced mushrooms and spinach. You can really add any vegetables in this step. I season with garlic powder and Adobe.
9. Once vegetables are cooked through, transfer to a bowl and sautée chopped scallions and garlic in avocado oil. Add drained black beans and packet of Sazon. Add 1/3 cup of vegetable broth. As beans soften I smashed with a spatula. (You can omit this step and use a can of refried beans as well.) Cook until liquid is absorbed.
10. Transfer beans to a bowl and sauté drained corn in the hot pan. Add oregano and a little salt. This is just a quick sauté to heat and crisp corn.
11. In a separate pan sauté enchilada sauce. You can make your own sauce for this step of you have tomato sauce on hand and Mexican spices. I will add a link for this recipe. Otherwise I like to use an organic red enchilada sauce.
12. Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles.
13. Spray a casserole dish with avocado oil and add a layer of cauliflower rice, pressing down to form a base to build your casserole. I used about half the rice mixture.
14. Next add the chicken mixture.. about half.
15. Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers.
16. Add the remaining chicken mixture and top with the remaining riced cauliflower. The corn gets sprinkled on top with the remaining cheese. I also add the reserved enchilada sauce for the top.
17. Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower.

Stir in the drained cauliflower, and pour into a casserole dish. Drain any liquid released from cauliflower. Add in corn, black beans, tomato. Pour in remaining enchilada sauce and stir until everything is evenly coated. Add chicken, cream cheese and enchilada sauce.

So that’s going to wrap this up with this special food cauliflower chicken enchilada casserole recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!