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Get in on the National Taco Day fun with these keto-friendly cauliflower enchiladas


Thumbnail for Get in on the National Taco Day fun with these keto-friendly cauliflower enchiladas
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Photo: Mellissa Sevigny

Today your Instagram feed is likely chock-full of taco ‘grams in honor of National Taco Day. (What, you mean your calendar wasn’t marked?) Well, by dinner time you’re bound to have a serious hankering for some Mexican food.

If you’re dialing back on carbs—but really, think twice before cutting them out completely—or following the ketogenic diet, you know taco shells (soft or hard) aren’t exactly part of the plan. But that absolutely doesn’t mean you can’t get in on the festive food action.

Mellissa Sevigny of the I Breathe I’m Hungry Instagram account got inspired to create a delish enchilada recipe when a nearly empty fridge forced her to get a little creative. “I was starving and only had a few ingredients in the house to make a tasty keto meal from,” she says. Well, her challenge ultimately benefitted the greater good (i.e., all of us) because it resulted in a green chicken enchilada cauliflower casserole that’s keto-friendly, gluten-free, and will hit the spot.

The recipe—along with over 160 others—is featured in her new book, Keto for Life. Scroll down for full instructions, and get ready to straight-up win taco day by thinking outside the shell.

Green chicken enchilada cauliflower casserole

Serves 6

Ingredients
4 cups cauliflower florets
1/2 cup cream cheese, softened
2 cups shredded cooked chicken breast
1 cup shredded sharp cheddar cheese
1/2 cup salsa verde
1/4 cup full-fat sour cream
1 Tbsp chopped fresh cilantro, plus more for garnish if desired
1/2 tsp kosher salt
1/8 tsp ground black pepper

1. Preheat the oven to 375°F.

2. Place the cauliflower in a microwave-safe dish and microwave, uncovered, on high for 12 minutes, or until fork-tender. Add the cream cheese and microwave for 1 more minute, then stir.

3. Add the chicken, cheese, salsa verde, sour cream, cilantro, salt, and pepper and stir well. Transfer the mixture to a 13-by-9-inch baking dish, and bake for 20 minutes, or until golden brown and bubbling. Serve hot, garnished with extra cilantro, if desired.

Serve your enchiladas with a side of chips and guac, and use your leftover avocados to whip up a pitcher of these avo-margs

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