Ingredients
1.5 pounds chicken breast, cooked and shredded
1 large head cauliflower, cut into florets
1 cup low-sugar halal-certified red enchilada sauce
2 cups shredded cheddar cheese, sharp variety
1 medium onion, diced
3 cloves garlic, minced
Instructions
Preheat oven to 375°F (190°C)
Steam cauliflower florets until slightly firm (8-10 minutes), drain thoroughly
In a large bowl, mix cooked chicken, drained cauliflower, ½ cup enchilada sauce, onion, and garlic
Transfer to greased 9×13-inch baking dish
Sprinkle remaining formed chicken mixture under layer of sauce; top with remaining ½ cup sauce and 1½ cups cheese
Bake 25-30 minutes until cheese is golden and bubbly
Notes
Use fresh cauliflower for firm texture
Rotisserie chicken saves time if halal-certified
Adjust enchilada sauce heat level to preference
Dairy-free option: omit cheese and use nutritional yeast substitute
Casserole can be frozen pre-bake
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Carb/Keto
Nutrition
- Serving Size: 1 serving of casserole
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg