This recipe is an adaptation of the Green Chicken Enchilada Cauliflower Casserole
from I Breathe I'm Hungry, but I've adapted it enough that it's my own.
3 C leftover cauliflower rice
1/2 C leftover sautťed vegetables
(mine was an omelette filling of 50 g onion, 50 g minced sweet capsicum, 2 sliced mushrooms, 3/4 C spinach shredded)
Three 5.5 oz cans tuna packed in its own juices, NOT drained
(drain if using water-packed tuna)
1 C shredded Mexican cheese blend
4 oz cream cheese
1/4 C sour cream
1/2 C salsa verde
salt & pepper to taste
Mix in a square casserole dish the cauliflower rice and leftover veggies. Heat in the microwave for 2 minutes. Add the cream cheese and microwave for 30 seconds. Mix it all up.
Add the tuna, cheese, sour cream, salsa verde, salt & pepper. Mix it all up and smooth it out.
Bake for 40 minutes at 375įF or until it looks golden brown. Makes 6 servings.
Fat 18.2 g
Carbs 5.4 g
Fiber 1.3 g
Protein 24.4 g
Itís really rich - seems like more calories and fat, but thatís what the calculation came to! Didnít count the fat I used when cooking the cauliflower rice and the omelette filling, thatís probably why the calorie count is so low.