2 Cali’flour Crusts (Spicy Jalapeno, Sweet Red Pepper) - frozen or thawed
2 c cooked shredded chicken
1 16 oz can of green enchilada sauce
1½ c shredded monterey jack cheese
1 4 oz can of green chiles or jalapenos
1 15 oz can of sliced black beans, rinsed and drained
Avocado slices (optional)
Preheat oven to 350 degrees to start the low-carb chicken enchilada casserole. In a bowl combine the chicken, beans and chiles. Mix well. Set aside. In a 9 inch circular baking dish add sauce to coat the base of the dish then place the first crust. Empty the chicken mixture on top of the crust. Sprinkle one cup of cheese then drizzle with enchilada sauce. Top with second crust then add more sauce. Top with remaining cheese. Place in oven for approximately 45 min until heated through. Remove from oven. Garnish with avocado slices and a dollop of sour cream. Serve and enjoy tasty low-carb chicken enchilada casserole!