Chicken Enchilada Cauliflower Bake

This flavorful enchilada bake is an easy dish that comes together in under an hour.

Ingredients:

16 ounces cooked shredded chicken (we used the rotisserie chicken from Costco)

500 grams (about 5 cups) of cauliflower rice (fresh or frozen)

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1 (10 ounce) can Rotel (drained)

1 (28 ounce) can red enchilada sauce

112 grams (1 cup) shredded cheese

Cooking spray

*Cilantro and avocado for topping

Instructions:

Preheat oven to 375 degrees. Add 7 ounces of enchilada sauce to the chicken and stir evenly until mixed. Set aside. In a large skillet, spray with cooking spray. Add in the cauliflower rice and cook until tender (drain any excess liquid released from the cauliflower). Add in the corn, black beans, and Rotel. Pour in remaining enchilada sauce and stir until everything is coated. Pour mixture into a 9x12 inch pan. Spread chicken along the surface and sprinkle cheese over the top. Bake for 15-20 minutes. Garnish with cilantro and avocado and serve. Serves eight.

Serving: 305g

Calories: 268g

Protein: 23g

Carbs: 24g

Fat: 10g

Fiber: 9g