Low Carb Green Chicken Enchilada Casserole
Low Carb Green Chicken Enchilada Casserole is full of chopped chicken, cauliflower florets, cream cheese, cheddar cheese, and salsa verde. Really easy to prepare and only needs 20 minutes in the oven.
Ingredients
- 4 heaping cups cauliflower florets
- 4 ounces cream cheese, softened and cut into pieces
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 2 cups chopped cooked chicken
- 1/2 cup salsa verde
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Instructions
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Preheat oven to 375 degrees and grease a 9-inch square casserole dish.
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Place cauliflower in a microwave-safe bowl. Add 1/4 cup of water and cover with plastic wrap. Microwave for 5 minutes.
Remove plastic carefully so you do not burn yourself. Drain water off and pat cauliflower dry with paper towels. Cauliflower should be crisp-tender.
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Add cream cheese and 1 cup of cheddar cheese to bowl with cauliflower and microwave one more minute. Stir.
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Add chicken, salsa verde, sour cream, cilantro, salt, pepper, and cumin. Stir.
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Transfer to prepared baking dish. Sprinkle the remaining cheddar cheese on top.
Bake for 20 minutes.