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Preheat your oven to 450°F. Lightly coat the bottom of a small baking dish with 1 tablespoon of olive oil.

Place the 3 chicken breasts into the prepared baking dish. Season both sides of the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Cover the baking dish tightly with aluminum foil and bake the chicken in the preheated oven at 450°F for 25 minutes.

While the chicken is baking, shred the 8 ounces of Monterey Jack cheese and set aside.

Once the chicken is baked, carefully remove the baking dish from the oven. Transfer the cooked chicken breasts to a separate bowl and, using two forks, shred the chicken until it's in small pieces.

Add the 2 bags of riced cauliflower directly into the same baking pan, mixing it with the chicken juices remaining in the pan. Season the cauliflower rice with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, mixing well to ensure it's evenly coated with the pan juices and seasonings.

Return the shredded chicken back into the baking dish, placing it on top of the seasoned cauliflower rice. Pour the 2 cans of green chile enchilada sauce over the chicken and cauliflower rice mixture. Mix everything together thoroughly in the baking dish.

Evenly top the mixture with the shredded Monterey Jack cheese. Reduce the oven temperature to 375°F.

Bake the enchilada bake at 375°F for 30 minutes, or until the top is golden brown and bubbly.

Serve hot. Garnish with diced avocado, chopped tomatoes, a squeeze of lime juice, and a dollop of sour cream, if desired.


Preheat your oven to 450°F. Lightly coat the bottom of a small baking dish with 1 tablespoon of olive oil.

Place the 3 chicken breasts into the prepared baking dish. Season both sides of the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Cover the baking dish tightly with aluminum foil and bake the chicken in the preheated oven at 450°F for 25 minutes.

While the chicken is baking, shred the 8 ounces of Monterey Jack cheese and set aside.

Once the chicken is baked, carefully remove the baking dish from the oven. Transfer the cooked chicken breasts to a separate bowl and, using two forks, shred the chicken until it's in small pieces.

Add the 2 bags of riced cauliflower directly into the same baking pan, mixing it with the chicken juices remaining in the pan. Season the cauliflower rice with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, mixing well to ensure it's evenly coated with the pan juices and seasonings.

Return the shredded chicken back into the baking dish, placing it on top of the seasoned cauliflower rice. Pour the 2 cans of green chile enchilada sauce over the chicken and cauliflower rice mixture. Mix everything together thoroughly in the baking dish.

Evenly top the mixture with the shredded Monterey Jack cheese. Reduce the oven temperature to 375°F.

Bake the enchilada bake at 375°F for 30 minutes, or until the top is golden brown and bubbly.

Serve hot. Garnish with diced avocado, chopped tomatoes, a squeeze of lime juice, and a dollop of sour cream, if desired.
