Low Carb Enchilada Bake
Low Carb Enchilada Bake
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 3 chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bake
- 8 ounces Monterey Jack cheese, shredded (or mozzarella)
- 2 bags riced cauliflower, 10-12 ounce bags
- 2 cans green chile enchilada sauce, 10 ounce cans
- 1/2 teaspoon garlic powder, for cauliflower
- 1/2 teaspoon onion powder, for cauliflower
- 1/4 teaspoon salt, for cauliflower
- 1/8 teaspoon black pepper, for cauliflower
Optional for Serving
- 1 avocado, diced
- 1/2 cup tomatoes, chopped
- 1 tablespoon lime juice
- 1/4 cup sour cream
Instructions
- 1
Preheat your oven to 450°F. Lightly coat the bottom of a small baking dish with 1 tablespoon of olive oil.
⏱️ 5 min•🌡️ 450
- 2
Place the 3 chicken breasts into the prepared baking dish. Season both sides of the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 3
Cover the baking dish tightly with aluminum foil and bake the chicken in the preheated oven at 450°F for 25 minutes.
⏱️ 25 min•🌡️ 450
- 4
While the chicken is baking, shred the 8 ounces of Monterey Jack cheese and set aside.
⏱️ 5 min
- 5
Once the chicken is baked, carefully remove the baking dish from the oven. Transfer the cooked chicken breasts to a separate bowl and, using two forks, shred the chicken until it's in small pieces.
⏱️ 5 min
- 6
Add the 2 bags of riced cauliflower directly into the same baking pan, mixing it with the chicken juices remaining in the pan. Season the cauliflower rice with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, mixing well to ensure it's evenly coated with the pan juices and seasonings.
⏱️ 5 min
- 7
Return the shredded chicken back into the baking dish, placing it on top of the seasoned cauliflower rice. Pour the 2 cans of green chile enchilada sauce over the chicken and cauliflower rice mixture. Mix everything together thoroughly in the baking dish.
⏱️ 5 min
- 8
Evenly top the mixture with the shredded Monterey Jack cheese. Reduce the oven temperature to 375°F.
⏱️ 5 min•🌡️ 375
- 9
Bake the enchilada bake at 375°F for 30 minutes, or until the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 375
- 10
Serve hot. Garnish with diced avocado, chopped tomatoes, a squeeze of lime juice, and a dollop of sour cream, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Low Carb Enchilada Bake
For the Chicken
- 1 tablespoon olive oil
- 3 chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bake
- 8 ounces Monterey Jack cheese, shredded (or mozzarella)
- 2 bags riced cauliflower, 10-12 ounce bags
- 2 cans green chile enchilada sauce, 10 ounce cans
- 1/2 teaspoon garlic powder, for cauliflower
- 1/2 teaspoon onion powder, for cauliflower
- 1/4 teaspoon salt, for cauliflower
- 1/8 teaspoon black pepper, for cauliflower
Optional for Serving
- 1 avocado, diced
- 1/2 cup tomatoes, chopped
- 1 tablespoon lime juice
- 1/4 cup sour cream
Instructions
- 1
Preheat your oven to 450°F. Lightly coat the bottom of a small baking dish with 1 tablespoon of olive oil.
⏱️ 5 min•🌡️ 450 - 2
Place the 3 chicken breasts into the prepared baking dish. Season both sides of the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 3
Cover the baking dish tightly with aluminum foil and bake the chicken in the preheated oven at 450°F for 25 minutes.
⏱️ 25 min•🌡️ 450 - 4
While the chicken is baking, shred the 8 ounces of Monterey Jack cheese and set aside.
⏱️ 5 min - 5
Once the chicken is baked, carefully remove the baking dish from the oven. Transfer the cooked chicken breasts to a separate bowl and, using two forks, shred the chicken until it's in small pieces.
⏱️ 5 min - 6
Add the 2 bags of riced cauliflower directly into the same baking pan, mixing it with the chicken juices remaining in the pan. Season the cauliflower rice with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, mixing well to ensure it's evenly coated with the pan juices and seasonings.
⏱️ 5 min - 7
Return the shredded chicken back into the baking dish, placing it on top of the seasoned cauliflower rice. Pour the 2 cans of green chile enchilada sauce over the chicken and cauliflower rice mixture. Mix everything together thoroughly in the baking dish.
⏱️ 5 min - 8
Evenly top the mixture with the shredded Monterey Jack cheese. Reduce the oven temperature to 375°F.
⏱️ 5 min•🌡️ 375 - 9
Bake the enchilada bake at 375°F for 30 minutes, or until the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 375 - 10
Serve hot. Garnish with diced avocado, chopped tomatoes, a squeeze of lime juice, and a dollop of sour cream, if desired.
⏱️ 5 min