Enchilada Casserole

Ingredients:

13×9 baking dish
3 qt pot
2 – 8oz cream cheese softened
1 1/2 cups salsa verde (Kaufmann Friendly)
1 cup broth
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/2 tsp pepper
12 oz cooked cauliflower florets
4 green onions chopped
1 red bell pepper chopped
3 cups chopped chicken

This isn’t cornbread recipe <—-This recipe needs to be doubled for top layer of casserole.

Directions:

Preheat oven to 350 degrees. 

Spray your 13×9 baking dish with non-stick cooking spray and set aside. 

Take your 3 quart pot and add cream cheese, salsa verde, chicken broth, and cook over medium heat until combined.

Stir in chili powder, salt, cumin, pepper, green onions, red bell pepper, chicken, cooked cauliflower, and transfer mixture to baking dish.

Add your this isn’t cornbread mixture to the top, creating the top layer of the casserole.

Put in the oven and cook fo 20-25 minutes, until the top is golden brown and inserted toothpick comes out clean.