A wonderful, keto-friendly, cauliflower "enchilada" casserole.

Gallery

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
5 mins
total:
1 hr
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • Place cauliflower pieces and water in a microwave-safe bowl. Cover and microwave on high until tender, about 6 minutes. Place in a colander to drain any excess moisture, and transfer to a 9x12-inch baking dish.

  • Combine shredded chicken, Cheddar cheese, salsa verde, sour cream, cream cheese, salt, and pepper in a large bowl. Stir until well combined and pour over cauliflower in the baking dish.

  • Bake in the preheated oven until filling is bubbling and cheese is melted, about 30 minutes.

  • Allow to cool for 5 minutes before serving.

Cook's Note:

Turkey can be used in place of chicken, if preferred.

Nutrition Facts

384 calories; protein 23.1g; carbohydrates 7.9g; fat 28.9g; cholesterol 103.2mg; sodium 459.8mg. Full Nutrition
Advertisement
Advertisement