Keto-Friendly Enchilada Casserole
This is a recipe that I needed to be able to throw together quickly. Actually, my #2 kid is making the Keto-Friendly Enchilada Casserole. Now, she knows how to cook but according to my husband…nothing tastes as good as my food. #browniepointsforhim
Next time, we will go lighter on the cilantro EO or maybe use fresh. I’m not a big fan of cilantro but I know that it is supposed to “bring the flavors together.” Oh, and be a “bright note” on a heavy dish LOL. Clearly, I’m watching too much Guy’s Grocery Games.
4 cans of chicken, drained (you can use fresh, but I didn’t have any)
1 can chile peppers
Cilantro (I used 4 drops of doTerra essential oil)
6 T. chili powder (or to taste start with less and add as your palate can handle)
2 cans tomato sauce
1 c. water
In pan, bring together the oil, onion, garlic, and seasoning. Saute till onion is cooked through. Add the chili powder, cumin, tomato sauce, and water. Simmer till it thickens up.
In bowl, add chicken, sauce, chile peppers, cilantro, cheddar, and the sauce. Stir well. Place in 13×9 greased dish. Add more cheddar on top. Cook at 350 for 15 minutes. Serve with cauliflower rice.