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Preheat your oven to 175C/350F.
In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.
Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.
Add the cauliflower rice to the base of your casserole dish and spread evenly.
Spoon over the chicken mixture and smooth out.
Sprinkle over the cheddar cheese.
Bake for 25-30 minutes, until the cheese is golden brown.
Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!