Low Carb Chicken Enchilada Cauliflower Casserole - cooking recipe

Ingredients

3 large cooked chicken breasts, and shredded
2 eggs, beaten
1/4 cup coconut flour
1 large cauliflower
1 teaspoon chili powder
10 ounces enchilada sauce
2 cups mexican shredded cheese
1 teaspoon salt

Preparation

Preheat oven to 350 degrees.
Steam the cauliflower florets until tender.
Place cauliflower in food processor and pulse until it looks like rice.
Mix in flour and chili powder.
Let cool.
Mix in beaten eggs.
Pour cauliflower mixture in 9X13 baking pan.
Place shredded chicken over cauliflower base.
Pour Enchilada sauce over chicken.
Top with shredded cheese
Cover and Bake for 30 minutes.
Uncover and bake an additional 15 minutes or until cheese is melted.
Let cool for 10 minutes before serving.
Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.