This cheesy and flavorful chook enchilada rice casserole is made with cauliflower rice. It’s an clean dish that comes together in under an hour. one of my husband’s favourite food is chicken enchilada rice casserole. It combines so lots of his favorite matters. recently, I determined to present the dish a more healthy makeover by using replacing the rice with cauliflower rice. using cauliflower rice truely hurries up the cooking time as properly because regular rice takes longer to cook dinner.
Because we are using cauliflower rice, the cauliflower does not soak up as much as the sauce as everyday rice would. So this dish is lots saucier than a standard rice casserole. but I really love how saucy it's far.
Ingredients:
- 1 lb shredded chicken
- 1 tsbp olive oil
- 6 cups cauliflower rice
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 medium tomato diced
- 1 (28 oz) can red enchilada sauce
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 1 tbsp chopped cilantro
- 1 avocado thinly sliced
directions:
- Preheat oven to 375°F.
- upload 7 ouncesof enchilada sauce to chook and stir until frivolously combined. Set aside.
- In a huge skillet, upload olive oil and convey to medium high warmness. upload within the cauliflower rice. prepare dinner cauliflower till smooth. Drain any liquid released from cauliflower.
- upload in corn, black beans, tomato. Pour in remaining enchilada sauce and stir till the entirety is calmly lined.
- Pour cauliflower combination into a 9 x 12 inch casserole pan. unfold chook throughout surface. Sprinkle cheese over top.
- Bake for approximately 15 minutes, or until the whole thing is heated and cheese is melted and bubbling.
- Garnish with cilantro and avocado.
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