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Chicken Enchilada Casserole with Cauliflower

Taylor Kiser
  • 110 minutes
  • Serves 4

INGREDIENTS

8 oz

Chicken breast

1 1/2 lb

Cauliflower, (Cut into florets (about 7 lightly heaping cups of florets))

1 tbsp

Extra-virgin olive oil

1 tbsp

Garlic, (Minced)

1

Large onion, roughly chopped

1 tbsp

Taco seasoning (I use this recipe)

1

Can Natural red enchilada sauce, (gluten free if needed (such as Hatch))

1

Large egg

1

Egg white

1/2 tsp

Salt (*)

Pepper

1

Can Diced green chiles

1 cup

Reduced-fat Mexican Cheese

Cilantro

Tomatoes. diced

Avocado, sliced