Ingredients
Scale
4 cups chicken breast, cooked chopped
2 cups cauliflower rice
4 ounces cream cheese
1 cup salsa
8 ounces shredded cheese (Mexican or cheddar)
1 teaspoon chili powder
1/2 teaspoon cumin
Instructions
- Preheat oven to 400°F. Spray a baking dish with cooking spray.
- In a large microwave-safe bowl, add cream cheese and salsa. Microwave for 1-2 minutes to soften. Stir in spices.
- Add chopped chicken and cauliflower rice to the bowl. Add half the shredded cheese. Mix well.
- Spoon mixture into prepared dish. Top with remaining cheese.
- Bake for 30 minutes until golden and bubbly. Let cool briefly before serving.
Notes
- For a crispier top, broil for 2-3 minutes at the end.
- Let rest for 5-10 minutes after baking for easier serving.
- Great for meal prep! Store leftovers in an airtight container for 3-4 days.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 364