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.
Serves 8 people at 6 NET CARBS per serving.
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.