Instructions

• Preheat the oven to 400°F. Grease an 8×8-inch or 9×9-inch casserole dish with a little of the 1 tablespoon extra-virgin olive oil; set the dish aside and reserve the rest of the oil for cooking.
• Fill a medium pot and a large pot with enough water to cover the chicken and the cauliflower florets, respectively. Bring both pots to a boil, then reduce heat to medium.
• Add the 8 ounces chicken breast to the medium pot and the 1½ pounds cauliflower florets to the large pot. Cover only the cauliflower pot. Cook until the chicken is no longer pink in the center and the cauliflower is fork-tender, about 10–15 minutes.
• When the chicken is done, transfer it to a plate to cool. Drain the cauliflower in a colander and transfer it to a clean kitchen towel; let it cool for about 10 minutes or until cool enough to handle.
• While the chicken and cauliflower cook, heat the remaining olive oil in a large, high-sided pan over medium heat. Add the 1 tablespoon minced garlic, the roughly chopped large onion, and the 1 tablespoon taco seasoning. Cook, stirring frequently, until the onion is softened and lightly golden, about 3–5 minutes.
• Stir in the entire 10-ounce can red enchilada sauce. Bring the mixture to a boil, cook at a full boil for 1 minute, then reduce heat to medium and simmer until the sauce reduces and thickens slightly, about 7 minutes. Remove from heat.
• Once the cauliflower is cool enough to handle, wrap it in the kitchen towel and wring out as much moisture as possible. Repeat once using a clean towel.
• Place the drained cauliflower in a large food processor. Add the 1 large egg, 1 egg white, ½ teaspoon salt, and black pepper to taste. Pour in the cooked enchilada sauce mixture. Process until smooth, then transfer the blended mixture to a large bowl.
• Shred the cooled chicken and add it to the bowl with the cauliflower-sauce mixture. Add the 4-ounce can diced green chilis and stir until evenly combined.
• Transfer the mixture to the prepared casserole dish and spread it evenly. Cover the dish tightly with foil and bake for 30 minutes.
• Remove the foil and continue baking until the casserole feels set and the edges are lightly browned, 30–40 minutes more.
• Sprinkle the top with 1 cup reduced-fat Mexican cheese blend and return to the oven just until the cheese melts, about 2–3 minutes.
• Remove from the oven, tent with foil to keep warm, and let the casserole rest for 10 minutes to absorb excess moisture. Slice and serve.
• Garnish servings with cilantro, diced tomatoes, and sliced avocados. Serve hot.