Easy, 5-Ingredient, 1 Pan Chicken Enchiladas Casserole

Prep Time 15 mins
Cook Time 20 mins
Rest Time 3 mins
Total Time 38 mins
Courses: ,
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
  • 2.5 cups shredded chicken
  • 24 oz bag cauliflower rice
  • 2 cups Mexican cheese blend
  • 1 cans 1-2 green enchilada sauce
  • 1 cans 1-2 chunky mild salsa
Instructions
  1. 1
    Preheat your oven to 375°F (190°C).
  2. 2
    In a baking dish, layer the cauliflower rice flat and tight on the bottom to create an even base.
  3. 3
    Top the cauliflower rice with the shredded chicken, spreading it out evenly.
  4. 4
    Pour the green enchilada sauce over the chicken, followed by the chunky mild salsa.
  5. 5
    Sprinkle the Mexican cheese blend generously over the top, covering the entire casserole.
  6. 6
    Bake in the preheated oven for 20 minutes, allowing all the flavors to meld together.
  7. 7
    For a perfect finish, broil the casserole for an additional 2-3 minutes until the cheese is bubbly and golden brown.
Read it online: https://mistergoodmoodfood.com/recipe/easy-chicken-enchiladas-casserole/