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Veggie and Chicken Enchilada Casserole
  • 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;
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