Spice up any weeknight dinner with this quick and easy chicken enchilada casserole that is full of Tex-Mex flavors, but low in carbs.
Total Time:65 minutes
Yield:4-6 servings 1x
1 lb cooked chicken (cooked, shredded, or cut into small pieces or shredded)
4 cups cauliflower (cut into small florets)
1 1/2 cup enchilada sauce
1/4 cup mayonnaise
1 large egg
1 1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon onion powder
1/2 tablespoon garlic powder
1 1/2 cups shredded monterey jack cheese
1/2 cup sliced olives
Preheat oven to 375 degrees F and coat a baking dish or 8×8 deep dish with non stick spray or butter.
Add enchilada sauce, egg, seasoning, spices, and mayonnaise to a large bowl. Whisk well until smooth. Add in pre-cooked chicken and cauliflower. Toss to coat. Stir in Monterrey jack cheese. Top with additional cheese, olives, green onion, and extra sauce if desired.
Bake for 55-60 minutes until top is bubbly, golden brown, and cauliflower is tender.