KETO CAULIFLOWER ENCHILADA CASSEROLE
INGREDIENTS(Serves 4 people as an entrée)
2 packages Outer Aisle Original Flavor Cauliflower Rounds
2 tablespoons olive olive (garlic of you have or use plain)
1 package organic ground chicken breast
1 jalapeño, finely diced
1/2 white onion, finely diced
1 teaspoon JF Spicy or Universal Salt
1 teaspoon garlic powder
1 teaspoon cumin
2 cans organic red enchilada sauce
1 block Colby Jack cheese, grated
4 green onions, diced
PROCESSIn a large skillet heat oil to medium and add white onion and jalapeño. Cook on medium until softened.
Add ground chicken, JF Salt, garlic powder, cumin and combine using a hard plastic spatula to break up meat into small bits. Add a few tablespoons of enchilada sauce to meat while cooking and incorporate. Once meat mixture is cooked through remove from heat and transfer to a bowl
Using an 8 x 8 baking dish add a few tablespoons of enchilada sauce to bottom of pan. Set up an assembly line of cauliflower rounds, cheese and meat mixture. Start layering first with cauliflower rounds (2 whole rounds and cut one round in 1/2 so you have 2 rounds diagonally then one half on top and side to cover dish) then sauce to coat rounds then meat mixture and cheese. Add more sauce before covering with rounds and repeat until done. Should yield 4 layers. The top layer should have cheese and sauce on top only no meat. Cover with green onion and cover and chill if not baking immediately.
Bake at 350 for 30-40 minutes then serve immediately. Garnish with sour cream, chopped avocado, red onion and hot sauce if you like it spicy. Serve with a green salad on the side. It is also great with grain free tortilla chips (I made a nacho mash and was amazing).