Low Carb Revelation LLC

First the chicken:

Ingredients:

4 cups of shredded chicken (I used rotisserie)

1 can enchilada sauce, this will vary depending on how saucy you want it.

1 tsp chili lime seasoning

4 oz cream cheese

I used the slow cooker method to heat this up but you can do it in a skillet or the oven. Combine all ingredients together and heat through. I set my slow cooker on high for about two hours.

Meanwhile, make your rice:

Ingredients:

1 Tbsp olive oil

1/4 cup diced onion

1 tsp chopped garlic

12 oz bag frozen cauliflower rice

1 tsp salt or my house blend

Juice of one lime and zest

Fresh cilantro to taste

Start by heating olive oil in a skillet. Sauté onion and garlic for 3-4 minutes, add cauliflower rice, sauté for about 5 minutes, season with salt and add lime juice. You can also add some lime zest. Finally, add the cilantro and serve warm with enchilada chicken spooned over top. Top with cheese if desired.