Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, low carb chicken enchilada casserole. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Our Low Carb Chicken Enchilada Casserole takes layers of tortillas, sauce, chicken and cheese to create this family favorite. This freezer friendly recipe is a great make ahead meal. Note: We use referral links to products we love. This Low Carb Chicken Enchilada Casserole is delicious and full of flavor for the whole family to love.

Low Carb Chicken Enchilada Casserole is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Low Carb Chicken Enchilada Casserole is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook low carb chicken enchilada casserole using 14 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Low Carb Chicken Enchilada Casserole:

1. Get 3-4 boneless chicken breasts
2. Make ready Chili powder
3. Make ready Garlic powder
4. Take Adobe
5. Prepare Paprika
6. Take Riced cauliflower
7. Get 1/2 cup chopped onion/ 3-4 minced garlic cloves
8. Prepare 8 oz sliced mushrooms/ bag of baby spinach
9. Take 15 oz Black beans
10. Take 1 cup shredded cheese blend
11. Take Red enchilada sauce(mild, medium or spicy)
12. Take packet Sazon
13. Make ready Vegetable broth
14. Get Roasted corn (frozen, canned, creamed. Whatever you have on hand) (optional)

That's why recipes like my low carb chicken enchilada casserole are becoming the norm. Keto Low Carb Chicken Enchilada Casserole made with a few ingredients for a quick and comforting dinner for the family. It is cheesy, creamy and packed full of flavor. Can't go wrong with this one.

Steps to make Low Carb Chicken Enchilada Casserole:

1. Season chicken breasts with chili powder, paprika, garlic powder, pepper..
2. 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.
3. Place chicken breasts on trivet and put back in Ninja foodie on pressure cooker setting. Cook on high for 5-6 minutes.
4. Shred chicken when cooled.
5. While chicken is cooking, sauté chopped onion and minced garlic in avocado oil and add the riced cauliflower to a skillet.
6. Season cauliflower with Adobe, salt and a little chili powder. You can spice this to taste. Add 1/4 cup vegetable broth
7. Remove cauliflower from pan when it is steamed and liquid is absorbed. Consistency should be fluffy.. like rice.
8. 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.
9. 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.
10. 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.
11. 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.
12. Reserve about 1/4 cup of enchilada sauce for later. Add shredded chicken to sauce and cook on a low flame until mixture bubbles.
13. 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.
14. Next add the chicken mixture.. about half.
15. Next add the vegetable mixture, bean mixture and 1/2 the cheese in layers.
16. 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.
17. Bake in a 375 degree oven for 15-20 minutes or until bubbly. Broil for the last 5 minutes to toast up the cauliflower.

It is cheesy, creamy and packed full of flavor. Can't go wrong with this one. A carb loaded version of this enchilada casserole use to be our favorite dinner years ago. Easy, Keto Low-Carb Chicken and Cheese Enchilada Casserole Easy, Keto Low-Carb Chicken and Cheese Enchilada Casserole is a quick dinner recipe with no-sugar red sauce, cream cheese, sour cream, cauliflower, and taco seasoning. Best of all, this dish ditches the carbs and is prepared with no tortilla!

So that’s going to wrap this up for this exceptional food low carb chicken enchilada casserole recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!