Are you looking for recipe inspiration? Cauliflower Chicken Enchilada Casserole special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Cauliflower Chicken Enchilada Casserole What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Cauliflower Chicken Enchilada Casserole, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Cauliflower Chicken Enchilada Casserole delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Cauliflower Chicken Enchilada Casserole is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cauliflower Chicken Enchilada Casserole estimated approx. 30-40 min.
Well, this time, let's try it, and vary the Cauliflower Chicken Enchilada Casserole yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Cauliflower Chicken Enchilada Casserole using 14 ingredient type and 17 manufacturing steps. Here's how to make the dish.
This dish can be mild or spicy depending on your preference. I prepared it “medium” but I think I will add more chili powder and maybe some fresh jalapeño next time to create more heat. Let me know what you think!
Ingredients and spices that need to be prepared to make Cauliflower Chicken Enchilada Casserole:
- 3-4 boneless chicken breasts
- Chili powder
- Garlic powder
- Adobe
- Paprika
- Riced cauliflower
- 1/2 cup chopped onion/ 3-4 minced garlic cloves
- 8 oz sliced mushrooms/ bag of baby spinach
- 15 oz Black beans
- 1 cup shredded cheese blend
- Red enchilada sauce(mild, medium or spicy)
- packet Sazon
- Vegetable broth
- Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)
Steps to make a 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.
