Green Chicken Enchilada Casserole

I'm a big fan of one pot meals, mostly because every time I cook even the simplest recipe the kitchen looks like a bomb has gone off. What can I say, I'm an enthusiastic cook, and get excited to grab every bowl and throw ingredients into the air (and onto the floor - the dog loves it). 

I saw this recipe from I Breathe I'm Hungry and was immediately drawn to the one-pot-ness of it - plus her overwhelming enthusiasm for the amount of cheese involved. This definitely satisfied my Mexican food craving, made even more delicious by how easy it is.

Recipe from I Breathe I'm Hungry

Green Chicken Enchilada Casserole (makes 2 servings)

• 10 oz frozen cauliflower florets
• 2 oz cream cheese
• 8 oz cooked chicken, shredded
• 1/ c salsa verde (I use Trader Joe's)
• 1/4 t salt
• Grind or two of black pepper
• 1/2 c sharp cheddar cheese, grated
• 1/8 c sour craem
• 1 T fresh cilantro, chopped

Preheat oven to 375* F

Microwave cauliflower in a microwave and oven safe dish for 8 minutes or until tender. Strain out the excess water. Add the cream cheese and microwave for an additional 30 seconds. Stir to combine.

Add the chicken, salsa verde, salt, pepper, cheese, sour cream and cilantro. Stir to combine.

Put the dish in the oven for 20 minutes, or until the dish is hot and bubbly. Enjoy!