You'll have a hearty dinner on the table in just about 30 minutes with this easy chicken enchilada casserole recipe! Enchilada recipes traditionally call for tortillas, but we've decided to just ditch them altogether!
14-oz candiced green chilisor diced jalapeños if you like more heat; drained
14-oz cansliced olivesdrained
2lbspre-cooked chickenshredded or diced
2cupsshredded cheddar cheese
Preheat the oven to 350 degrees.
Heat oil in a large saute pan over high heat. Saute the onion for about 3 minutes over medium-high heat, until the onion is soft and translucent. Toss in garlic, riced cauliflower, salt and pepper. Mix and cook for an additional 1-2 minutes, until garlic is fragrant and cauliflower has softened a bit.
Add the green chilis, olives, cream cheese, and enchilada sauce to the pan. Stir the mixture together and cook until cream cheese is melted throughout. Toss in the shredded chicken.
Spray a 13x9 baking dish (or 4 quart casserole dish) with cooking spray. Pour the chicken mixture into the dish. Sprinkle with cheddar cheese. Bake for 15-20 minutes, until the cheese is melted and the casserole is bubbling. Garnish with cilantro.
This recipe has 9 servings. Each serving is about 1 scant cup.