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Low Carb Erin's Enchilada Casserole Recipe
Prep Time
20 minutes
Total Time
60 minutes
Yield
4
servings
Ingredients
Filling:
- 2 chicken breast (You can substitute any meat you like here)
- 2 cups cooked ground cauliflower
- 2 cups shredded cheese
- 1 small can sliced black olives
- 1 green onion, chopped
Enchilada sauce:
- 2 bouillons cube (Any flavor works, but generally use the flavor of the meat you are using)
- 2 tablespoons olive oil
- 2 cups water
- ½ teaspoon ground cumin
- 4 tablespoons chili powder
- ½ teaspoon oregano
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
11
g
Protein
33
g
Fat
32
g
Calories
456
Looking for the yummiest enchilada casserole? Whip up this delicious recipe next time you have a craving for low carb enchilada casserole. Made with only a few ingredients, this low carb enchilada casserole is effortless to make and very scrumptious while also a excellent choice for a low carb menu.
Instructions
Make the sauce:
- In medium saucepan, boil 2 cups of water with 2 bouillon cubes.
- Once bouillon cubes are fully dissolved, lower the temperature to medium. Add all remaining sauce ingredients.
- Let simmer while stirring frequently for about 10 minutes. Remove from heat and set aside.
Make the enchiladas:
- Preheat the oven to 325 degrees.
- Cook 2 chicken breasts in a frying pan until tender and browned. Shred or chunk the chicken into small pieces.
- Add chicken breast to 8×8 or similar sized baking dish. Spread the cauliflower evenly around the dish. Pour the sauce over the cauliflower and chicken. Sprinkle the cheese, olives and green onions to top the dish.
- Bake for 20 minutes or until the cheese is bubbly and starting to brown.
- Let sit at least 10 minutes for the sauce to thicken.
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