This Chicken Enchiladas Casserole is a delicious and simple dish that’s perfect for busy weeknights. It’s a healthier twist with cauliflower rice as the base, but it’s still packed with flavor!
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Easy, 5-Ingredient, 1 Pan Chicken Enchiladas Casserole
Description
Alright, listen up. We're doing chicken enchiladas, but we're doing it my way. Easy, fast, and tasty. We're ditching the tortillas and going straight casserole. Cauliflower rice? Yeah, you heard me. Healthy-ish, but you won't even notice. We're layering shredded chicken, good quality green enchilada sauce, some chunky salsa – not that watery stuff – and a mountain of Mexican cheese. Bake it till it's bubbly, then hit it with the broiler for that golden-brown crust. Boom. Dinner's served, and it's gonna be good.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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In a baking dish, layer the cauliflower rice flat and tight on the bottom to create an even base.
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Top the cauliflower rice with the shredded chicken, spreading it out evenly.
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Pour the green enchilada sauce over the chicken, followed by the chunky mild salsa.
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Sprinkle the Mexican cheese blend generously over the top, covering the entire casserole.
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Bake in the preheated oven for 20 minutes, allowing all the flavors to meld together.
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For a perfect finish, broil the casserole for an additional 2-3 minutes until the cheese is bubbly and golden brown.
Note
Cauliflower Rice Moisture: If using frozen cauliflower rice, squeeze out excess water after thawing to avoid a watery casserole.
Broiling Watch: Keep a close eye on the casserole while broiling, as the cheese can burn quickly.
Rotisserie Shortcut: A rotisserie chicken makes shredding the chicken quick and easy.
