This recipe came about when I was thinking about my fridge and pantry ingredients. They were quick and easy to throw together and the left-overs make a handy lunch. Tasty and filling, just one enchilada seems to satisfy. Serve with a green salad and you have a full meal.
Put all of the crust ingredients in a large bowl and mix with a wooden spon until smooth. Grease a 9 x 13″ baking dish; spread the cheese mixture evenly over the bottom. Bake at 350, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
As a long-term ketoer, low carb cauliflower casseroles are my everything. Recently I posted the Cauliflower alla Vodka Casserole and it was an instant hit, so I’m guessing you guys are big fans too! What I love about a cauliflower casserole is it’s versatility.
2 heads of cauliflower 1 lb bacon 1 lb chicken Olive Oil Salt & Pepper 2 bags shredded cheese 16 oz Heavy Whipping Cream Cut Cauliflower into bite size pieces and add to pyrex dish, drizzle with olive oil, s&p and bake at 375 until top looks brown.
Ingredients: Directions: Preheat oven to 375 F. Place the bacon in a meat grinder or blender until the bacon is ground (almost like a paste). Incorporate the bacon and all the spices into the ground beef, ensuring everything is evenly mixed.
Think back on the days of the restaurant bread basket—endless amounts of bread with butter or olive oil delivered to your table as soon as you sat down. I have to admit; I miss the days of free biscuits, bread sticks, hushpuppies, and all other carb-heavy appetizers.