Missing Mexican food on keto? Here’s a great answer for your cravings!

Ingredients:

  • 6 cups cooked shredded chicken
  • 1 – 15 ounce can black olives, drained and chopped
  • 1 recipe for my enchilada sauce (found here)
  • 1 recipe for Mexican cauliflower rice (found here)
  • 4 cups cheddar or cheddar jack cheese – shredded (pre shredded cheese contains starch so it’s best to shred your own.
  • Optional: sliced jalapenos for topping OR a small can of chopped chilies.
  • Sour cream and fresh chopped chives for topping.

Instructions:

  1. Mix cooked chicken, olives and enchilada sauce together
  2. Prepare Mexican cauliflower rice as directed.
  3. Grease a 9×11 glass pan
  4. In the glass pan, layer half the cauliflower rice, 3 cups of the chicken, and top with shredded cheese.
  5. Repeat the layering so there are 2 layers like you would with lasagna.
  6. Top with slices of jalapenos or chopped green chilies. (optional)

 


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