Wow!!! I was so nervous about this one, but it was soooooo good, and the leftovers were awesome. With the leftovers, I would eat them with an avocado and egg on top. It was perfect for some extra protein and potassium! Make sure to really drain and dry the chilis and cook down the sauce so that it is not watery.
- 1 bag frozen cauliflower rice (Trader Joe’s) or 1 head riced cauliflower
- 4 cups cooked chicken, cubed
- 1 cup cheddar cheese
- 1/4 cup sour cream
- 4 oz cream cheese, room temperature
- 1/4 cup heavy whipping cream (or you can use 1/2 cup and omit the sour cream)
- 30 oz green chili enchilada sauce
- 27 oz whole green chilis, drained and dried
- 1.5 cups Monterey jack cheese
Preheat the oven to 375.
In a skillet, simmer the green chili enchilada sauce for 40 minute so that it reduces. Put cauliflower in a microwave safe bowl and heat for 14 minutes, stirring half way. Press with paper towels to eliminate moisture or throw into a hot skillet for a few minutes. Add chicken to the cauliflower and stir to combine.
Once the chili sauce is done simmering, whisk in heavy whipping cream, cream cheese, and sour cream. Simmer for another 10-15 minutes until it is thick.
In a 9×13 casserole dish, put a layer of half the green chilis on the bottom of the pan. Add a layer of half of the cauliflower chicken mixture. Pour half of the chili cream sauce and spread with a spatula to evenly distribute. Sprinkle with the cup of cheddar cheese. Add another layer of green chilis using what is remaining. Add remaining chicken and cauliflower mixture and then the chili cream sauce. Us the Monterey jack cheese to cover the top of the casserole.
Bake for 40 minutes, and then let it rest for 15.
Wonderful served with sliced avocado and egg over easy on top.