Veggie and Chicken Enchilada Casserole

paleoleap.com

Espring

3 cups shredded chicken;

2 cups enchilada sauce;

2 tbsp. olive oil;

2 garlic cloves, minced;

1 jalapeno pepper, seeded and minced;

1 red onion, chopped;

1 small head of cauliflower, minced;

1 celery stalk, chopped;

½ cup cherry tomatoes, halved;

1 bell pepper, chopped;

1 cup eggplant, diced;

2 cups baby spinach;

1 tsp. ground cumin;

Sea salt and freshly ground black pepper;

Fresh cilantro, for garnish;

Directions at paleoleap.com

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