I guess my hubby was hungry, because he already had the chicken enchilada dished out and started eating it before I could get a picture of it finished...but I'm sure you get the idea.
Chicken Enchilada Bake
- 4 boneless, skinless chicken breasts shredded (I had these going in the crockpot all day with a little chicken broth and chili powder)
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 3 chilpotle peppers, chopped (from a can of chilpotle peppers in adobo sauce), and the adobo sauce - 1 tbsp olive oil
- 1 can (28oz) of El Pato enchilada sauce
- 1 head cauliflower, chopped with food processor until a rice-like consistency
- sliced avocado
- fresh cilantro, chopped
Directions:
Preheat oven to 350°. In a large skillet, cook down the garlic, onion and bell pepper with the olive oil. Add the shredded chicken, chilpotle peppers with the sauce and about 3/4 of the can of enchilada sauce. Mix well and continue cooking over medium-high heat for 5-7 minutes.
Spread the chopped cauliflower in a 9x13 dish and pour the remaining enchilada sauce over the cauliflower and mix together. Top with the chicken mixture. Cover with aluminum foil and bake for 30 minutes at 350°. Remove the foil and bake for an additional 10 minutes. Serve topped with sliced avocado and chopped cilantro. Enjoy!
Spread the chopped cauliflower in a 9x13 dish and pour the remaining enchilada sauce over the cauliflower and mix together. Top with the chicken mixture. Cover with aluminum foil and bake for 30 minutes at 350°. Remove the foil and bake for an additional 10 minutes. Serve topped with sliced avocado and chopped cilantro. Enjoy!
