Ingredients
Method
- Mix together cooked cauliflower florets (see recipe notes), chicken, softened cream cheese, green enchilada sauce, sour cream, coarse salt, pepper, and half of the cheddar cheese.
- Place mixture into an oven safe casserole dish. Top with the rest of the cheddar cheese.
- Bake in preheated oven at 350˚ for 25 minutes.
- Serve hot + enjoy!Optional: top with chopped cilantro, green onion + sour cream.
Notes
If you are using fresh cauliflower, cut off the base and cut the head into small florets. There are 2 options to cook your fresh cauliflower:
Option 1 - Instant pot! My fav method. Place 1 cup of water in the Instant Pot, then put the steamer basket with chopped cauliflower in the pot. Cover the lid and turn the vent to sealing. Set the pot to Manual High Pressure for 0 minutes. The cauliflower will be cooked by the time the pot comes to pressure. Use a quick release and carefully remove the steamer basket from the pot. Drain water.
Option 2 - Stovetop! Place cauliflower in a steamer tray. Fill a medium saucepan with a few inches of water and place the steam basket of cauliflower within the pan. Steam the cauliflower 4-5 minutes or until soft. Drain water.
If you are using frozen cauliflower, put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender.