Ingredients 

2-3 chicken breasts

3/4 cups red enchilada sauce

1 12oz steam bag cauliflower rice

Toppings (optional) – avocado, jalapeño, cheese, and roma tomatoes

Instructions 

1. In skillet over medium heat cook chicken breasts until lightly brown

2. Add enchilada sauce, reduce heat to simmer, covered

3. Cover and cook until chicken is cooked through and shred chicken

4. Add chicken back into sauce and continue simmering for additional 10 minutes uncovered or until most of liquid has been soaked up

5. Prepare cauliflower rice per bag instructions

6. Layer mason jar in the following order; chicken, cheese, tomatoes, jalapeño, avocado and cauliflower rice.

7. Enjoy!