Steam the cauliflower florets until tender.
Place the florets into a food processor and pulse until it looks like rice in texture.
Mix in the flour and spices until combined well.
Set aside to cool before stirring in the eggs.
Preheat the oven to 350 degrees.
In a large bowl add the shredded chicken and spices and stir until combined.
Spread the cauliflower into a 9 by 13 as the first layer.
Place the shredded chicken over the cauliflower base as the second layer.
Pour the enchilada sauce over the chicken.
Top with all the shredded cheese.
Cover and bake 30 minutes.
Uncover and bake an additional 5-10 minutes until cheese is nicely melted.
Allow to cool for at least 10-15 minutes before slicing.
Top with optional toppings and enjoy!