Cookin' & Cussin'

Mexi Cauli Bake

“I can see SOOOOMEEEE of us have NOT been working on our summer bodies!”

Sorry I’m not sorry I’ve been on a total VPR binge this week so I felt like LaLa’s super shitty line to the group from a few years ago would be totally fitting for this healthy spring meal to get our asses in gear to get “summer ready” – but no, still just the lifestyle change *wink*

Seriously though that line lives RENT FREE in my head just like James screaming “YOU’RE A WORM WITH A MUSTACHE” – well, at least Tom shaved his mustache off.

ANYWAY.

As I’ve gotten older, paid more attention to my body and how it feels, as well as just giving an overall shit about my life, I am totally happy to take the path less traveled and find healthier ways to still VERY MUCH enjoy any foods with a healthier swap – I resonate DEEPLY with a Jennifer Aniston line from a 2014 SELF magazine interview where she said “I take really good care of my body in many ways, but I will never say no to Mexican food” – same girl, same.

mexican food is an art

But let’s personify Mexican food. What makes Mexican food real for you? I realize we alllllll love a good Margarita – if you don’t, now is your cue to leave. And I have never seen anyone sad at a Mexican restaurant.

Well, I lied. When I was in highschool I went to a dance with a friend who went to another school & there was a group of like 12 of us (sorry) at a long-ass table, and one girl got dumped there. But we were also like, 15 so alcoholic bevvies and their joy were unknown to us. ALSO –WHO would ever think it’s a good idea to go to MEXICAN before a dance where you wanna drop it low or slow dance & be in someone’s face? GROSS.

I will also take this time to say that the ESSENCE of Mexican food lies at its core – sauce & cheese. Those 2 items are THE THINGS that can be smothered on anything or nothing at all. So I will bring this back ONE MORE TIME to a classic VPR line but this time from Scheana : “I make the best enchiladas” – there you have it. This recipe drop is nothing short but a VPR lifeline from me to you.

embracing cauliflower

But seriously. I love enchiladas. I love the sauce. I love the packed in, gooey cheese…..but I don’t like soggy, rubbery tortillas. I just don’t. They gross me TF out. So, in light of our new lifestyle change, the ever-present Cauliflower Rice made another debut! And it rocked my Mexican-loving world!

Mixing together Cauliflower Rice, Mild Red Enchilada Sauce and whatever other goodies YOU want, this Mexican Bake will be sure to become a rotation in your house! Light enough to make you go back for seconds while filling you with veggie goodness AND keeping your lifestyle in check WHILE satisfying your Mexican craving. ***Margaritas subject to change this mood***

I mean, I can’t speak for the Margaritas but I can certainly speak for this Mexi Cauli Bake to spice up any ol weeknight that looks dreary & drab – eating healthy does NOT have to suck, I promise!

If I have piqued your interest enough, annoyed you enough with my VPR nonsense or maybe made you really wanna hop on this “mid 30’s and giving a true shit about my health bandwagon” – then Let’s Get To It!

Ingredients

• 1 Bag, 10 Oz Cilantro Lime Riced Cauliflower

• ½ cup Trader Joe’s Mexican Cauliflower Rice

• 1 small can mild diced green chilies

• 1 small can, 15 Oz mild red enchilada sauce

• ¾ cup shredded Mexican or Colby Jack cheese, divided

• ½ cup frozen or canned corn

• 1 ½ cups shredded rotisserie chicken

• 1 TSP Cumin

• 1 TSP Garlic Powder

• 1 TSP Lime Juice

• ½ TSP each, S+P

• 3 TBS sliced green onions, for garnish

Instructions

This is definitely one of those recipes where I’m like – do whatever you want because it will turn out fine.

Like seriously there are no hard steps or method that you HAVE to do this in a certain way. It’s really just that easy. *whispers* I don’t want to call this a “dump” recipe because that grosses me out but it’s kinda like that.

So firstly, preheat your oven to 350 degrees and shred / debone your rotisserie chicken.

I personally like to do a mix of both white & dark meat – just to shake things up!

Next microwave your Cilantro Lime Cauliflower Rice according to package instructions. Once this has been microwaved, cut a small slit & try to drain out as much water as possible.

I would also measure out the Trader Joe’s Mexican Cauliflower rice and microwave that according to the package directions next.

***I felt this was extra bit of Mexican Cauliflower Rice was a necessary addition because while the Cilantro Lime Cauliflower Rice is a delicious and blank canvas, it is still JUST THAT. It needs some extra oomph without all the work***

Measure out your chicken in a large bowl, add in the cauliflower rices, pour in BOTH the small can of chilis and the corn.

Measure out your spices & lime juce and add that to your mixture.

Pour over the entire can of enchilada sauce along with ¼ cup of your chosen shredded cheese.

Stir well to combine.

Empty into a greased 9 x 13 oven-safe dish.

Sprinkle on the remaining ½ cup of cheese overtop and cover with tin toil.

Bake at 350 degrees for 25 minutes, remove foil & allow the cheese to melt and bubble for another 5.

OLE! *insert dancing emoji here*

Super deliciousness! This Mexi Cauli Bake may rival Scheana’s “real” enchiladas and may have LaLa eatng her words because YOU ARE GONNA EAT HIDDEN VEGGIES & FEEL GOOD ABOUT IT – so you ARE working on your summer body!

Top with the sliced green onions & serve immediately!

“yea, but you haven’t had MY enchiladas”

Oh Scheana. I saw the episode. The ONE TIMEEEE you finally got someone to agree to allowing you to make & bring your enchiladas for a gathering was at Tom & Ariana’s new house when they hosted their first pool party.

Like, bringing ENCHILADAS to a POOL PARTY is almost as dumb as going to Mexican before going to a highschool dance……you feel me?

Anyway, the episode shows Scheana asking EVERYONEEEE “have you tried my enchiladas yet?” and I believe Ariana tried them first and it was….a fizzle, to say the least.

BECAUSE NOBODY LIKES SOGGY, FLOPPY TORTILLAS GIRL. Because that’s literally all I think of with damn enchiladas. Never fear – this recipe won’t have that problem AT ALL.

I personally love not only how easy AND healthy this recipe is, but how you can choose your ending – add in some black beans, do a queso topping, take out the chicken & make it fully vegetarian – THE CHOICE IS YOURS!

We served ours as pictured & as depicted above – I also made some avocado crema with plain Greek Yogurt and chips for that extra protein factor and creaminess. It was perfect!

I love this journey for me, for you, and for whoever you decide to share it with. Seriously, just make it, its soooo good!