Tuesday, May 27, 2014

Healthy Chicken Enchilada Bake

-1 head cauliflower
-1 lb shredded chicken
-1/2 C black beans
-1 can green chiles
-1 red pepper
-1 C onions, divided
-1 large garlic clove finely chopped
-1 C green enchilada sauce (or red if you prefer)
-Guacamole and sour cream as desired

I cooked my cauliflower in chicken broth with 1/2 C onion, half of the minced garlic, and a little salt and pepper.  You want to boil it about 20 minutes or until it is tender, then pulse it in your food processor in smaller batches until it is riced.

Meanwhile, sautee the peppers and remaining onion and garlic with a little EVOO or bacon grease until the veggies are tender.

Layer the cauliflower rice in a 13x9 inch pan.  Toss together the chicken, green chiles, rinsed beans, and peppers and onions.  Put the salsa over the rice, then add the chicken mix.  Top it with the sauce, and bake at 350F for 25 to 30 minutes.

I served mine with guacamole, sour cream would also be a good option.  You could also add cheese if you like.

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