Put leftover chicken to good use in this keto-friendly, enchilada-style casserole with cauliflower, Cheddar cheese, sour cream, and cream cheese.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
384 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Place cauliflower pieces and water in a microwave-safe bowl. Cover and microwave on high until tender, about 6 minutes. Place in a colander to drain any excess moisture, and transfer to a 9x12-inch baking dish.
Step 3
Combine shredded chicken, Cheddar cheese, salsa verde, sour cream, cream cheese, salt, and pepper in a large bowl. Stir until well combined and pour over cauliflower in the baking dish.
Step 4
Bake in the preheated oven until filling is bubbling and cheese is melted, about 30 minutes.
Step 5
Allow to cool for 5 minutes before serving.
Ingredients
6 ounces cream cheese, softened
2 tablespoons water
¾ cup sour cream
2 cups shredded sharp Cheddar cheese
1 pinch salt and ground black pepper to taste
1 cup salsa verde
1 head cauliflower, cut into bite-sized pieces
2 ½ cups shredded cooked chicken, or more to taste
