2 lbs. Chicken Thighs, shredded or cut up
1.5 tbs . Chili seasoning
2 tbsp. Olive Oil
8 oz. Cream Cheese
8 oz. Mexican blend cheese
1 cup Green Chilies and Tomatoes
1/2 cup Sour Cream
16 oz Riced Cauliflower
1 medium Jalapeno Pepper
Salt and Pepper to Taste
1. Pre-heat oven to 350F. Chop or shred the chicken, then cook over medium-high in olive oil until browned and fully cooked in a large skillet pan
2. Add cream cheese, sour cream, and Mexican blend cheese. Stir together until melted and mixed. It should be a creamy consistency. Add tomatoes and green chili and mix well. Add everything to a large casserole dish and start to prepare the next layer.
3. Steam riced cauliflower until cooked well enough to stir into a mashed potato-like consistency. For an extra kick of fat add in 1 tbs grass-fed butter. Season to taste.
4. Spread cauliflower mixture over the top of the casserole. Almost as if you are icing a cake! Cut and dice a jalapeno pepper and spread over the top. Bake for 15 minutes and then take it out, top with cheese and continue to bake for 7 minutes. Let cool. Garnish with a keto approved salsa and enjoy!
Keto Chicken Nacho Casserole