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Enchilada Casserole
  • 10 oz bag Cauliflower Rice
  • 2 T Butter
  • Pinch Salt
  • Large Rotisserie Chicken (making about 1 lb meat when shredded)
  • 6 oz Cheese, shredded (I like a combination of cheddar and monterey jack)
  • 3/4 cup Green Enchilada Sauce (I use Sprout’s brand – look for one without added sugar)
  • Toppings:
  • 4 T Sour Cream
  • 4 T Salsa
  • 8 large Black Olives, sliced
  • Optional: Hot Sauce
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