Low-Carb Mexican Chicken Casserole

Step 1

Preheat oven to 350º Fahrenheit. Grease an 8" x 8" baking dish or similar size casserole with butter or coconut oil.

Step 2

Preheat a large skillet over medium high heat. Add the avocado oil. When oil is hot, add the onion and pepper. Cook, stirring occasionally, until almost tender and edges have begun to brown.

Step 3

Stir in riced cauliflower, chill powder, cumin, dried oregano, sea salt, and black pepper. Cook until the cauliflower is tender and any water released from the cauliflower has evaporated. Stir in garlic and cook for about one minute. Taste and adjust seasoning if desired.

Step 4

Spread about ⅓rd of the mixture in the prepared baking dish. Evenly distribute about half of the chicken over the cauliflower mixture.

Step 5

Repeat for the second ⅓rd of the cauliflower mixture and the second half of the chicken. Top with the last third of the cauliflower mixture.

Step 6

Pour the cream into a 1 1/2 quart heavy saucepan. Add 4 ounces (about 1 cup packed) of the grated cheese (this leaves 2 ounces for later). Put saucepan over medium-low heat. Heat cream and cheese, stirring frequently, until cheese has melted. Stir in the salsa (pico de Gallo) a little at a time. Bring mixture to a simmer and simmer gently, while whisking, until mixture has thickened.

Step 7

Taste sauce and add sea salt and black pepper if desired. Pour sauce over the contents of the baking dish. Top with the remaining ounce of cheese.

Step 8

Bake in the preheated oven for 35-40 minutes, or until cheese has melted and contents are bubbly in the center. Sprinkle chopped cilantro on top to garnish.