This delicious casserole can make it into the oven in 10 minutes! Just be sure that when you take it out of the oven, you give it a good 20-30 minutes to sit, settle and cool. It will absorb a bit of the liquid that settled on top and will cool off a bit from the oven (this really retains it's heat!)
Preheat oven to 400 F.
Cut the chicken into small, bite-sized pieces and transfer to a large mixing bowl.
To the bowl add the salsa, cauliflower, tomatoes, garlic powder, onion powder, cumin and chili powder. Stir well to combine.
Transfer the whole mixture to an oiled casserole dish (mine was 8" x 9"). Sprinkle the cheese over the top and cover the casserole dish tightly with foil.
Bake for 60 minutes or until fully cooked through. The chicken should be at least 165 F. on a meat thermometer.
Allow to casserole to sit for 20-30 minutes to allow the liquid to settle a bit (it won't go away completely. It makes a great sauce to ladle over the top!)
Serve topped with fresh chopped cilantro or even a side of chopped avocado and a fresh green salad.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.