One pot dinner – Enchilada bake with cauliflower rice

3 Shares
1
0
2

Taco Tuesdays are a thing…that I never remember while growing up in Clarksville, Tennessee. But yesterday was Tuesday and I made an Enchilada Bake which maybe qualifies me for a 5th place participation medal. Off the podium, still, but the Olympics are on and I am inspired!

Fun Fact: Did you know cooking with a cast iron does add more iron to your food?

This Enchilada Bake with Cauliflower Rice is a one-dish dinner that has all the flavor without the carbs. You can take away or add veggies you prefer or make it just like I do.

ENCHILADA BAKE WITH CAULIFLOWER RICE

Ingredients:

Six chicken thighs, thawed

8 ounces of dairy free cream cheese or sour cream (either will work!)

28 ounces of enchilada sauce

1/2 cup of water

1/4 green, red, orange bell pepper (I just buy the frozen pepper medley and use a little as I need them)

1 onion, chopped

2 tablespoons of adobe seasoning (I love this one from primal palate)

2 tablespoons of olive oil

Salt to taste

5 ounces of frozen riced cauliflower

Directions:

In your cast iron, add your olive oil and chicken thighs seasoned with adobe seasoning and begin to cook them ove medium heat. Tip: when you are cooking thighs, they will “stick” until they are ready to flip, when they are easy to flip, they are ready to flip. Season them again and cook until done.

Once they are cooked, add your peppers and onions and a half cup of water to the seasoned chicken, then let the peppers and onions begin to simmer over medium heat while you shred your chicken.

I just shred the chicken with two forks in the cast iron. Let your onions and peppers cook together with your chicken, add your sour cream or cream cheese.

I prefer dairy free options, and my go to brand is Kite Hill (Kroger has a simple truth dairy free cream cheese that’s less expensive and it cooks really well, but I don’t prefer the taste alone)

Next, pour in your enchilada sauce and let everything cook together for a bit while you get your riced cauliflower ready.

If I know I am making this dish, I will just take my riced cauliflower from the freezer and let it thaw and pour it right in. If it’s frozen, I will cook it enough to put in and then stir together. Once your rice is added, it’s ready to devour.

I topped Brad’s with avacado and salsa and served mine without. It was really flavorful and so creamy and delicious. If you make it, tag me @jessicadukesdaily, I would love to see it and share your creation!

Are you following me on Pinterest? Give me a follow over there! I am learning!

 

 

3 Shares

Leave a Reply

You May Also Like