2 cups shredded chicken
1/2 cup sour cream
8 oz cream cheese, softened
1 1/2 cups salsa verde
1 teaspoon paprika
1 teaspoon cumin
2 cups shredded Mexican cheese divided
2 cups frozen Cauliflower Florets
1/2 teaspoon minced garlic
Optional: 1 can Rotel Green Chilis with tomatoes, drained
Optional: top with cilantro
Heat the frozen cauliflower florets in a microwave safe bowl for about 5 minutes until they are soft.
Preheat the oven to 350 degrees.
In a medium-size bowl combine the cauliflower, sour cream, cream cheese, salsa verde, cilantro, garlic, paprika, cumin and 1 cup of the shredded cheese.
Add the shredded chicken and the optional can of Rotel (drained) to the mixture.
Pour into a casserole dish and top with the remainder 1 cup of shredded cheese.
Bake at 350 degrees for about 30 minutes.
Serve warm and enjoy.