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Chicken Enchilada Casserole
35 minServes 4Nutri-Score C€€
C
35 min
35 minChicken Enchilada Casserole
what you need
Ingredients
cauliflower rice (fresh or frozen)Produce400 g
rotisserie chicken (shredded or diced, cooked)Meat400 g
green enchilada sauce (canned)Pantry400 ml
shredded cheese (Mexican blend or cheddar)Dairy200 g- salsa (for serving)Pantry60 ml
per serving
Nutrition
270kcal
- Carbs
- 8 g
- Proteins
- 26 g
- Fat
- 15 g
what you’ll use
Tools
Baking dish
step by step
Method
- Step 1
Layer the base
- Spread the cauliflower rice in the bottom of a baking dish.
- Top with the shredded rotisserie chicken.
- Step 2
Add the sauce
- Pour the green enchilada sauce evenly over the chicken and rice.
- Let it soak in for a moment.
- Step 3
Top with cheese
- Sprinkle the shredded cheese over the top.
- Step 4
Bake
- Bake at 190 °C until the cheese is melted and bubbling.
- Step 5
Serve
- Finish with a drizzle of salsa and serve hot.