Cauliflower Rice Chicken Enchilada Casserole

• Meat

  • 2 cups Rotisserie chicken, cooked

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 1 cup Corn, kernels
  • 1 14 oz (397g package Mann's cauliflower cauliettes
  • 1 Tomatoes, fresh

• Bread & Baked Goods

  • 4 6-inch flour tortillas

• Dairy

  • 1 1/2 cups Mozzarella cheese

• Prepared

  • 20 oz 2 cans enchilada sauce

Found on sweetpeasandsaffron.com

Ingredients

• One 14 oz (397g) package Manns Cauliflower Cauliettes
• 1 cup corn kernels
• 2 cans enchilada sauce (20 oz, roughly 2.5 cups)
• 2 cups cooked rotisserie chicken, chopped
• Four 6 inch flour tortillas, cut in half
• 1½ cups mozzarella cheese (or Monterey jack), shredded
• avocado
• fresh tomatoes
• cilantro

Directions

• Heat oven to 350°F.
• Microwave the Cauliettes (in the sealed package) for 2 minutes. Allow to cool slightly before opening the bag and adding to a large bowl.
• Stir in the corn, enchilada sauce, chicken, and ½ cup cheese (optional).
• In the bottom of a 9x9 inch baking dish, place four of the tortillas, flat side to the outside of the container.
• Top with the filling.
• Add two more tortillas on top, then sprinkle with 1 cup of cheese.
• Bake for 30 minutes.
• Serve with avocado, tomatoes and greek yogurt (or sour cream)