This Chicken Enchilada Bake, like most of my other dishes, was inspired by my love to traditional Maltese dishes.
The combination of cauliflower and broccoli rice, chicken, tomato sauce, herbs and spices, is comforting and a real crowd-pleaser.
Get ready for a taste of heaven!
Your family and friends will ask for seconds of this lovely Chicken Enchilada Bake.
2 cups shredded broccoli
2 cups shredded cauliflower
500g minced chicken
1 tbsp. ghee or olive oil
1 green bell pepper
1 yellow or red bell pepper
1 cup tomato sauce passata
1⁄4 tsp. garlic powder
1⁄4 tsp. oregano
1⁄4 tsp. nutmeg
1 tbsp. chili/paprika powder
salt & pepper
If you make this – I’d love to see photos of your creations on Instagram, Facebook and Twitter! Hashtag them #fizzyaholic
Print-Friendly Chicken Enchilada Bake:
Chicken Enchilada Bake
- 2 cups broccoli (shredded)
- 2 cups cauliflower (shredded)
- 500 g chicken breast (minced)
- 100 g bacon
- 1 tbsp olive oil
- 1 onion
- 1 green bell pepper
- 1 yellow or red pepper
- ½ chili
- 3 eggs (beaten)
- 1 cup tomato sauce (passata)
- ¼ tsp garlic powder
- ¼ tsp oregano
- ¼ tsp nutmeg
- 1 tbsp chili / paprika powder
- Salt & pepper
In a small bowl combine the tomato sauce and all the herbs.
In a pan, sauté the onion. Add minced chicken breast and bacon.
Once the chicken and bacon are ready, add the peppers and tomato sauce, stirring continuously until well combined. (for 5 minutes on low heat.)
- Prepare a well greased baking dish.
- Mix the cauliflower and broccoli rice with the chicken sauce mixture and add 3 beaten eggs. (Mix until well combined).
Bake the mixture in a preheated moderate oven for 1 hour.