Prepare the enchilada sauce if it hasn't been made in advance. While it is reducing.....Preheat oven to 400°F and grease casserole pan (I used a 7.5x11-inch) with coconut oil or spray. Shred the chicken and have the remaining ingredients ready.
In large bowl, combine cauliflower rice, 3/4 cup of the shredded cheese, egg, green chiles, cumin and salt.
Press cauliflower rice mixture into the bottom of a casserole dish. Bake for 20-25 minutes or until edges have browned.
In medium bowl, combine the shredded meat and enchilada sauce. Spread over baked cauliflower rice mixture. Sprinkle remaining 1 1/4 cups shredded cheese on top.
Return pan to oven and bake for 5-10 minutes until the cheese has melted.
Cool slightly before serving. Top with optional toppings as desired. Serves 8.
Low Carb Mexican Chicken Casserole Recipe
Amount Per Serving
Calories 184Calories from Fat 99
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.