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September 17, 2021


Makes 6 Servings


●  1.75 lbs. Chicken Thighs, boneless skinless

●  1 1/2 tsp. Chili seasoning

●  2 tbsp. Olive Oil

●  4 oz. Cream Cheese

●  4 oz. Cheddar Cheese

●  1 cup Green Chilies and Tomatoes

●  3 tbsp. Parmesan Cheese (~45g)

●  1/4 cup Sour Cream

●  16 oz. package Frozen Cauliflower

●  1 medium Jalapeno Pepper

●  Salt and Pepper to Taste

Nutrional Values

Calories: 457kcal Fat: 36g Carbs: 5g Protein: 28g Sugar: 1.9g Sodium: 393mg


Pre-heat oven to 375F. Using kitchen shears, chop chicken into bite-size chunks. Season chicken with salt, pepper, and chili seasoning. Over medium-high heat cook chicken in olive oil until browned on all sides. Add cream cheese, sour cream and 3/4 of the cheddar cheese to the chicken, then stir together until melted and mixed. Add tomatoes and green chili and mix well. In a casserole dish, add chicken mixture from the pan. Microwave frozen cauliflower until cooked through. Use an immersion blender to blend with remaining cheese into a mashed potato-like consistency. Season with salt and pepper. Cut a jalapeno into chunks. Spread cauliflower mixture over the top of the casserole, then sprinkle jalapeno pepper over the top. Bake for 15-20 minutes or until some colour is on the top and the jalapenos are cooked. Slice and serve. Some fresh chopped cilantro tastes great over the top!

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