Chicken Echilada Bake

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 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!