Ingredients

The following ingredients have 7 Servings
  • 1 cauliflower head, chopped
  • 15 ounce can green chile enchilada sauce
  • 8 ounces cream cheese, softened
  • 14.5 ounce can crushed tomatoes, drained (fire roasted)
  • 1/2 teaspoon salt
  • 2 cups skinless rotisserie chicken, chopped
  • 1/2 cup grated medium cheddar cheese
  • 1 jalapeno, sliced
  • 1 tablespoon chopped cilantro (optional)

Instruction

  • Preheat oven to 375 degrees F.
  • In a large bowl combine cauliflower, enchilada sauce, and cream cheese. Stir until well combined; then stir in tomatoes, salt, and chicken.
  • Pour into a large iron skillet and bake for 15 minutes. Stir the casserole and cook for an additional 15 minutes. Remove and top with cheese. Place back in the oven for 5 minutes.
  • Top with jalapeno slices and chopped cilantro.