Ingredients:

3 cups (10.56 oz) fresh cauliflower florets

1 1/2 cups (12.69 oz) canned diced tomatoes

9 oz shredded chicken

1 1/2 cup shredded reduced fat mexican cheese

1/2 cup green enchilada sauce

1/2 tsp cumin

Directions:

1. In a crockpot or instapot, cook chicken for until full cooked and able to be shredded

2. Steam cook, cauliflower until it is soft but still slightly crisp.

3. Preheat oven to 425

4. In an oven proof casserole dish, mix together cauliflower, enchilada sauce, half cheese, tomatoes, cumin, and chicken.

5. Bake for 10 min, then top with remaining cheese and cook for an additional 5-10min. Makes 3 servings

Bon Appetit!