Hearty TexMex Inspired Chicken Casserole (Low-Carb)
Ingredients
- 1 Tbsp avocado oil, olive oil
- 1 large red bell pepper, diced
- 1 large onion, diced
- 6 cups riced cauliflower
- 1 x 15oz can crushed tomatoes with juice
- 1 cup chicken bone broth
- 1 Tbsp ground cumin
- 2 tsps chili powder
- 2 tsps garlic powder
- 2 tsps onion powder
- sea salt and ground black pepper, to taste
- 4 cups of cooked, shredded chicken
- 1/2 cup freshly shredded cheese cheddar or Monterey jack
Topping ideas:
- sliced jalapeño, sliced chili peppers, fresh cilantro, fresh basil, pickled red onion, guacamole, or sliced avocado
Instructions
- In a large oven-safe skillet, heat your oil over medium heat.
- Sauté the diced pepper and onion until soft, about 3 minutes.
- Stir in your riced cauliflower, crushed tomatoes, bone broth and seasonings.
- Allow the liquid to simmer, while stirring through the bottom of the pan.
- Simmer for 5-6 minutes, until the cauliflower begins to get tender and the sauce thickens a bit.
- Meanwhile, preheat your oven to 375 degrees f.
- Add in your shredded chicken and stir to combine.
- Sprinkle the top with cheese if desired and transfer the whole skillet to the oven. Bake for 15-18 minutes, or until the cheese is bubbly and golden on top.
- Serve with toppings of choice.
- Enjoy!
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