Start with Homemade Keto Enchilada Sauce
And now to make the casserole
| Prep Time | 1 hour |
| Cook Time | 40 |
| Servings |
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Ingredients
Enchilada Sauce
- 3 oz grass fed butter
- 1 tsp kosher sea salt
- 3 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp ground coriander
- 2 tsp onion powder
- 1/4 to 1/2 tsp cayanne pepper
- 1 1/2 tbsp xylitol
- 12 oz passata Tomato puree
- 1/2 tsp ground pepper
Chicken Enchilada Casserole
- 2 cup keto enchilada sauce
- 2/3 cup raw sour cream
- 4 tsp garlic powder
- 4 tsp onion powder
- 2 tsp kosher sea salt
- 1 tsp ground black pepper
- 1 to 2 tbsp chili powder
- 2 lb pastured chicken cooked and shredded
- 1 red pepper seeded and diced
- 1 large head of cauliflower rice raw
- 2 cups raw cheddar cheese shredded
- 1/2 cup sliced black olives chopped
- 2 tbsp fresh cilantro chopped
Ingredients
Enchilada Sauce
Chicken Enchilada Casserole
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Instructions
Enchilada Sauce
- Place the butter in a saucepan over medium heat.
- Add all ingredients except the tomato puree and sauté for 3 minutes, or until fragrant.
- Add the tomato puree and stir well.
- Simmer the sauce for 5 minutes to infuse the spices. Add a little water if you like your sauce to be thinner and adjust the seasoning to your taste. Use straight away or cool for 30 minutes before pouring into a heatproof jar and storing in the fridge for up to 2 weeks.
Chicken Enchilada Casserole
- Preheat your oven to 350F.
- In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, chili powder, salt, and pepper. Whisk together.
- Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
- Add the cauliflower rice to the base of your casserole dish and spread evenly.
- Spoon over the chicken mixture and smooth out.
- Sprinkle over the cheddar cheese.
- Bake for 25-30 minutes, until the cheese is golden brown.
- Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!
Recipe Notes
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