Main Dishes

Chicken Enchilada Casserole with Cauliflower

Taylor Kiser
January 10, 2017
2

This healthy chicken enchilada casserole tastes like your favorite Mexican dish, but is made with cauliflower so it’s low carb and under 300 calories! It’s a gluten free, weeknight meal that everyone will love!

4
8 Oz Chicken breast
1 1/2 Pounds Cauliflower, Cut into florets (about 7 lightly heaping cups of florets)
1 Tbsp Extra-virgin olive oil
1 Tbsp Garlic, Minced
1 Large onion, roughly chopped
1 Tbsp Taco seasoning (I use this recipe)
1 10 Oz Can Natural red enchilada sauce, gluten free if needed (such as Hatch)
1 Large egg
1 Egg white
1/2 tsp Salt *
Pepper
1 4oz Can Diced green chiles
1 Cup Reduced-fat Mexican Cheese
For garnish:
Cilantro
Tomatoes. diced
Avocado, sliced
Preheat your oven to 400 degrees and rub an 8x8 or 9x9 inch pan with olive oil Fill a medium pot with water, as well as large pot. Add a pinch of salt to each and bring to a boil. Once boiling, reduce each...
See the full directions on my site
Nutritions

Calories
265

Sodium
633mg
26% DV

Fat
13g
21% DV

Protein
21g
43% DV

Carbs
12g
4% DV

Fiber
3g
14% DV
Poultry Mexican Sugar Free Low-Calorie Gluten-Free Dinner Low-Fat High-Fiber Low-Carbohydrate Baked

Similar Recipes

Fried Chicken Sandwich with Chik-Fil-A Sauce

29

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV