Dinner Recipe | Chicken Enchilada Cauliflower Rice Casserole

Chicken Enchilada Cauliflower Rice Casserole

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

  • Preheat oven to 375°F.
  • Add 7 oz of enchilada sauce to chicken and stir until evenly mixed. Set aside.
  • 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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