Add cooked cauliflower rice to two oven-safe bowls. Divide grilled chicken tenders and distribute them to each bowl on top of the cauliflower rice.
Pour ¼ cup of enchilada sauce over each chicken and cauliflower rice bowl. Sprinkle each with ⅓ cup grated cheeses. Add olive slices and optional jalapeno pepper slices.
Place each bowl in the oven and bake for 8 to10 minutes or until cheese has melted.
Remove bowls from the oven and garnish with sour cream and sliced avocado and serve.
Notes
*all nutritional data are estimates based on the products I used*Yield: 2 servings (2 bowls), Serving Size: 1 bowl, Amounts Per Serving- Net Carbs: 6g