Craving enchiladas but looking for something a bit lower carb? Looking for a fun new idea for taco Tuesday? This easy enchilada casserole is perfect! It’s also so much easier than rolling up a bunch of enchiladas! To make this recipe super simple, use cooked chicken. It will come together super quickly. This reheats well and would be great for meal prep. Feel free to swap the beans for corn, if you aren’t a fan of beans. Or use your favorite beans if you don’t like black beans.

This dish is cheesy and so satisfying! It is a great weeknight meal since it comes together in under 30 minutes. You can cook this in a 9×13 in casserole dish, but a smaller one would probably work as well.

If you would like to make this dish vegetarian, swap the chicken for sweet potatoes or butternut squash.

Enchilada Cauliflower Rice Bake

Course: DinnerDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

230

kcal

Protein

21

g

Fat

8

g

Carbohydrates

18

g

Ingredients

• 12 oz cooked chicken breast, chopped or shredded

• 2 oz reduced fat cream cheese, softened

• 1 tbsp taco seasoning

• 2 cups red enchilada sauce

• 24 oz frozen riced cauliflower, cooked and drained.

• 2 cups black beans, drained and rinsed

• 1 cup reduced fat Mexican shredded cheese

• Green onions, cilantro, avocado, sour cream, etc for garnish

Directions

• Preheat oven to 350 degrees.
• Combine cream cheese, chicken, and taco seasoning.
• Add enchilada sauce, beans, cauliflower rice, and 1/3 cup of the cheese.
• Pour into a 9×13 casserole dish.
• Bake at 350 degrees for 15 minutes.
• Remove from oven and add remaining cheese, bake for another 5 minutes or until cheese is melted.
• Top with chopped scallion greens, cilantro, avocado, sour cream, etc.