Chicken Enchilada Casserole

• 1 cup of Keto Enchilada Sauce
• ⅓ cup of Sour Cream
• 2 teaspoons of Garlic Powder
• 2 teaspoons of Onion Powder
• 1 teaspoon of Salt
• ½ teaspoon of Pepper
• 1 pound of Chicken, cooked and shredded
• ½ Red Pepper, seeded and diced
• 3 cups of Raw Cauliflower Rice
• 1 cup of Cheddar Cheese, shredded
• ¼ cup of Black Olives, sliced
• 1 tablespoon of Cilantro, chopped

1. Preheat your oven to 350F.
2. In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together
3. Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
4. Add the cauliflower rice to the base of your casserole dish and spread evenly.
5. Spoon over the chicken mixture and smooth out.
6. Sprinkle over the cheddar cheese.
7. Bake for 25-30 minutes, until the cheese is golden brown.
8. Serve sprinkled with the reserved peppers, olives, and cilantro.