Keto Chicken Enchilada Bake with Cauliflower Rice
This Keto Chicken Enchilada Bake is a family-friendly dish that combines tender chicken, zesty enchilada sauce, and a cheesy cauliflower rice base. It's a unique twist on traditional enchiladas, making it perfect for both kids and adults. The dish is packed with flavor and is sure to become a favorite at the dinner table!
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Preheat your oven to 375°F. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
Stir in 2 cloves of minced garlic and cook for an additional minute. Add 1 pound of cooked, shredded chicken to the skillet and mix well.
Pour in 1 cup of keto-friendly enchilada sauce and stir until the chicken is evenly coated. In a separate bowl, combine 4 cups of riced cauliflower, 1 teaspoon of cumin, and 1 teaspoon of chili powder.
Mix well to ensure the cauliflower is seasoned. In a greased 9x13 inch baking dish, spread the cauliflower rice mixture evenly across the bottom.
Layer the chicken mixture on top of the cauliflower rice. Sprinkle 1 cup of shredded cheddar cheese over the chicken.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and let it cool for 5 minutes before serving.
Garnish with fresh cilantro and avocado slices for added flavor and presentation.
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