Creamy Chicken Enchilada Casserole Recipe
Creamy, steamy Tex-Mex comfort food recipe for the low-carb diet. Just 2.6 net carbs per serving, fast and east to make, and totally addictive.
diced chicken breast
Olive oil for pan
chilies or fresh jalapeno
Salt to taste
Toss the chicken in the taco seasoning and let stand for 10 minutes.
Saute it in a little olive oil, until just barely done.
Add the onions and jalapeno or chilies and continue to cook until the onion is tender.
Stir often to keep the chicken and onion from scorching.
Whisk the cream cheese and cream over low heat until they are smooth.
Test flavor and add salt if needed.
Add the cilantro.
Mix the cheese sauce into the chicken and set aside in a warm spot.
Steam the cauliflower until very soft.
Add the cream and a pinch of salt.
Mash thoroughly with a fork.
Add 1 tablespoon of the cheese into the mashed cauliflower.
Use the other tablespoon to sprinkle on top of the casserole.
Spoon the chicken mixture into a small, microwave safe dish.
Add the cauliflower mash to the top.
Sprinkle with cheese.
Microwave or heat in the oven just until the cheese melts and the dish is warmed through.
Cook time given is for a conventional or toaster oven. The microwave time will be less than two minutes.
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