KETO CAULIFLOWER ENCHILADA CASSEROLE
So yummy and can be completely personalized with your choice of toppings! Serves 4 as an entrée.
2 packages Outer Aisle Cauliflower Sandwich Thins
2 Tbsp olive olive
1 package organic ground chicken breast
1 jalapeño, deseeded and finely diced
½ white onion, finely diced
1 tsp JF Spicy Salt or JF Universal Salt
1 tsp garlic powder
1 tsp cumin
2 cans organic red enchilada sauce
1 block colby jack cheese, grated (sub plant-based cheese)
4 green onions, diced
Sour cream (sub plain coconut yogurt)
Red onion, chopped
In a large skillet heat oil over medium heat. Add the white onion and jalapeño. Cook until softened. Add the ground chicken, JF Spicy Salt or JF Universal Salt, garlic powder, cumin and combine well, breaking up the meat as you go. Add a few tablespoons of the enchilada sauce, and incorporate thoroughly. Once the meat is cooked through remove from heat and transfer to a bowl.
Preheat the oven to 350°. In an 8x8 baking dish add a few tablespoons of enchilada sauce to the base. 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, then meat mixture, then cheese. Repeat until done. Should yield 4 layers.
Top with green onion and bake for 30-40 minutes or cover and refrigerate. Garnish with sour cream, avocado, red onion, and hot sauce.