Step 1

Preheat your oven to 175C/350F.

Step 2

In a large mixing bowl, add the enchilada sauce, sour cream, garlic powder, onion powder, salt, and pepper. Whisk together.

Step 3

Add the shredded chicken and peppers, reserving 1 tablespoon for garnish, and mix well.

Step 4

Add the cauliflower rice to the base of your casserole dish and spread evenly.

Step 5

Spoon over the chicken mixture and smooth out.

Step 6

Sprinkle over the cheddar cheese.

Step 7

Bake for 25-30 minutes, until the cheese is golden brown.

Step 8

Serve sprinkled with the reserved peppers, olives, and cilantro. Enjoy!