Skinny Chicken Enchilada Casserole With Cauliflower

Welcome to the world of delicious and healthy eating! Today, we're making a Skinny Chicken Enchilada Casserole with Cauliflower.

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First, preheat your oven to 375°F.

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In a large skillet, cook 1 pound of ground chicken until browned.

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Add in 1 diced onion and 2 cloves of minced garlic. Cook until fragrant.

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Next, add in 1 can of diced tomatoes, 1 can of black beans, and 1 cup of frozen corn.

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Season with 1 tablespoon of chili powder, 1 teaspoon of cumin, and salt and pepper to taste.

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In a separate bowl, mix together 1 cup of plain Greek yogurt and 1 cup of enchilada sauce.

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In a 9x13 inch baking dish, layer the chicken mixture, followed by the yogurt and enchilada sauce mixture, and then top with 2 cups of steamed cauliflower.

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Bake for 25 minutes, or until the cauliflower is tender.

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Garnish with fresh cilantro and enjoy your guilt-free, flavorful Skinny Chicken Enchilada Casserole with Cauliflower!

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