Sweet Peas and Saffron · by Annie Holmes★ 4.3 (34)
Cauliflower Rice Chicken Enchilada Casserole
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 45%
CARBS 32G33% OF CAL
6G FIBER7G SUGAR19G OTHER
FAT 19G45% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lower-carb enchilada casserole built on cauliflower rice instead of regular rice, with chicken, cheese, and enchilada sauce. A quick weeknight comfort meal.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 oz package of Mann's Riced Cauliflower ((340 g))
- 1 cup corn kernels
- 2 cans enchilada sauce (20 oz, roughly 2.5 cups)
- 2 cups cooked rotisserie chicken (chopped)
- Four 6 inch flour tortillas (cut in half)
- 1 1/2 cups mozzarella cheese (or Monterey jack, shredded)
- avocado
- fresh tomatoes
- cilantro
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 45%
CARBS 32G33% OF CAL
6G FIBER7G SUGAR19G OTHER
FAT 19G45% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1288mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 811mg
- Calcium
- 170mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.