Today your Instagram feed is probably going chock-full of taco ‘grams in honor of Nationwide Taco Day. (What, you imply your calendar wasn’t marked?) Effectively, by supper time you are sure to have a severe hankering for some Mexican meals.
In case you’re dialing again on carbs—however actually, suppose twice earlier than reducing them out fully—or following the ketogenic weight loss plan, you realize taco shells (mushy or exhausting) aren’t precisely a part of the plan. However that completely doesn’t suggest you’ll be able to’t get in on the festive meals motion.
Mellissa Sevigny of the I Breathe I am Hungry Instagram account bought impressed to create a delish enchilada recipe when a virtually empty fridge compelled her to get just a little artistic. “I used to be ravenous and solely had a number of components in the home to make a tasty keto meal from,” she says. Effectively, her problem finally benefitted the higher good (i.e., all of us) as a result of it resulted in a inexperienced rooster enchilada cauliflower casserole that is keto-friendly, gluten-free, and will hit the spot.
The recipe—together with over 160 others—is featured in her new ebook, Keto for Life. Scroll down for full directions, and prepare to straight-up win taco day by pondering exterior the shell.
Inexperienced rooster enchilada cauliflower casserole
Serves 6
Elements
4 cups cauliflower florets
1/2 cup cream cheese, softened
2 cups shredded cooked rooster breast
1 cup shredded sharp cheddar cheese
1/2 cup salsa verde
1/4 cup full-fat bitter cream
1 Tbsp chopped contemporary cilantro, plus extra for garnish if desired
1/2 tsp kosher salt
1/8 tsp floor black pepper
1. Preheat the oven to 375°F.
2. Place the cauliflower in a microwave-safe dish and microwave, uncovered, on excessive for 12 minutes, or till fork-tender. Add the cream cheese and microwave for 1 extra minute, then stir.
3. Add the rooster, cheese, salsa verde, bitter cream, cilantro, salt, and pepper and stir properly. Switch the combination to a 13-by-9-inch baking dish, and bake for 20 minutes, or till golden brown and effervescent. Serve sizzling, garnished with additional cilantro, if desired.
Serve your enchiladas with a aspect of chips and guac, and use your leftover avocados to whip up a pitcher of those avo-margs.
