Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper. Sauté for about 5-7 minutes, or until the onions are translucent and the peppers are tender.
Once the vegetables are ready, stir in the ground cumin, diced green chiles, and the optional Green Tabasco Sauce. Cook for another 2 minutes.
Add the diced cooked chicken and frozen cauliflower rice to the skillet. Pour in the Hatch Green Chile Enchilada Sauce and mix everything well. Cook for an additional 5 minutes.
Preheat your oven to 350°F (175°C). In a 9x13-inch baking dish, spread half of the chicken and cauliflower mixture evenly across the bottom. Spoon half of the sour cream over the mixture, then sprinkle with half of the grated Mexican Cheese Blend.
Layer the remaining chicken and cauliflower mixture over the cheese. Spread the remaining sour cream on top and finish with the rest of the Mexican Cheese Blend.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
