Easy preparing recipe Low Carb Chicken Enchilada Casserole with 14 ingredients and 17 stages of easy cooking, which is easy and delicious.
Without fail cooking ultimate Low Carb Chicken Enchilada Casserole easy, yummy, practical.
Good Afternoon my mother, now you can make recipe Low Carb Chicken Enchilada Casserole with 14 ingredients and 17 steps. Next this is how to make it, please carefully carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 17 stages of easy cooking Low Carb Chicken Enchilada Casserole.
Ingredients for Low Carb Chicken Enchilada Casserole
Prepare : boneless chicken breasts.
Prepare : Chili powder.
Prepare : Garlic powder.
Needed : Adobe.
Prepare : Paprika.
Prepare : Riced cauliflower.
Needed : chopped onion/ 3-4 minced garlic cloves.
Prepare : sliced mushrooms/ bag of baby spinach.
Needed : Black beans.
Needed : shredded cheese blend.
Prepare : Red enchilada sauce(mild, medium or spicy).
Prepare : Sazon.
Needed : Vegetable broth.
Prepare : Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional).
If all raw materials Low Carb Chicken Enchilada Casserole it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Process Cooking Low Carb Chicken Enchilada Casserole
Season chicken breasts with chili powder, paprika, garlic powder, pepper…
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..
Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes..
Shred chicken when cooled..
While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet..
Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth.
Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice..
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..
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..
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..
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..
Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles..
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..
Next add the chicken mixture.. about half..
Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers..
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..
Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower..
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