from CFSCC Presents: Eat This!
Ingredients
Sauce:
1-2 small chipotle peppers, chopped (from a can of chipotles in adobo sauce), + 1-2 tsp adobo sauce 
2-3 cloves garlic
2 tsp ground chili pepper
2 tsp ground cumin
1/4 tsp ground black pepper
pinch sea salt (optional)
2 cup chicken broth, low sodium
3 cup (or 3 - 8 oz cans) tomato sauce, no salt added
Chicken:
4 skinless, boneless chicken breasts
1 yellow onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 tbsp olive oil
1 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground black pepper
1 head cauliflower, shredded w/ food processor until rice-like consistency
fresh cilantro, chopped
Directions
1. Combine all sauce ingredients in a sauce pan.
2. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.
3. Preheat oven to 350 degrees.
4. Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside.
5. Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors.
6. Add shredded chicken to skillet and mix together. Now add sauce to the chicken skillet - RESERVING 1/4 cup of sauce for cauliflower rice. Mix well.
7. Put cauliflower rice in the bottom of a baking dish.
8. Add 1/4 cup of sauce. Mix well. This is the bottom layer of your enchilada bake.
9. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes.
10. After 30 minutes, remove foil and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro.
11. Serv eiwht avacado slices.
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