The Chicken Enchiladas with Cauliflower Rice are the perfect blend of healthy, flavorful, and comforting.
With a zesty homemade sauce, tender chicken, and low-carb cauliflower rice, this dish satisfies your cravings without the guilt.
Whether you’re cooking for a family dinner or prepping for the week, this recipe is versatile, easy to customize, and sure to impress.
Try it tonight and enjoy a Mexican-inspired meal that’s as good for your body as it is for your taste buds!
Why You’ll Love This Recipe
Healthy and Low-Carb: Swapping traditional rice for cauliflower rice keeps this dish light while adding extra veggies.
Flavor-Packed: The homemade enchilada sauce and melted cheese create a rich, satisfying taste.
Customizable: Adjust the spice level, swap ingredients, or make it vegetarian to suit your preferences.
Meal Prep Friendly: Perfect for making ahead, storing, or freezing for quick meals.
Family-Friendly: Even picky eaters will love the cheesy, saucy goodness!
Ingredients
For the Enchiladas:
2 cups cooked, shredded chicken breast
8–10 corn tortillas (gluten-free if needed)
2 cups shredded cheddar or Monterey Jack cheese
1 cup cauliflower rice (fresh or frozen, thawed)
1/2 cup diced red bell pepper
1/2 cup diced onion
2 cloves garlic, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
For the Homemade Enchilada Sauce:
2 tbsp olive oil
2 tbsp all-purpose flour (or gluten-free flour)
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
2 cups chicken broth
1 cup tomato sauce
Salt to taste
For Garnish:
Fresh cilantro, chopped
Diced tomatoes
Sliced jalapeños (optional)
Sour cream or Greek yogurt
Instructions
Prepare the Enchilada Sauce:
Heat olive oil in a medium saucepan over medium heat. Add flour and stir for 1 minute to form a roux.
Add chili powder, cumin, garlic powder, onion powder, and smoked paprika. Stir for 30 seconds until fragrant.
Gradually whisk in chicken broth and tomato sauce. Simmer for 5–7 minutes until thickened. Season with salt and set aside.
Cook the Filling:
In a large skillet, heat olive oil over medium heat. Sauté onion, red bell pepper, and garlic until soft, about 3–4 minutes.
Add cauliflower rice, cumin, chili powder, salt, and pepper. Cook for 3–5 minutes until the cauliflower rice is tender.
Stir in shredded chicken and 1/2 cup of enchilada sauce. Mix well and remove from heat.
Assemble the Enchiladas:
Preheat your oven to 375°F (190°C).
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Warm corn tortillas in the microwave (wrapped in a damp paper towel) for 20–30 seconds to make them pliable.
Spoon 2–3 tablespoons of the chicken and cauliflower rice filling into each tortilla. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes until the cheese is bubbly and golden.
Garnish and Serve:
Let the enchiladas rest for 5 minutes. Garnish with cilantro, diced tomatoes, jalapeños, and a dollop of sour cream or Greek yogurt.
Tips for Perfect Chicken Enchiladas
Prevent Soggy Tortillas: Warm the tortillas before rolling to avoid cracking, and don’t oversaturate them with sauce.
Control the Spice: Adjust the chili powder in the sauce to make it mild or spicy to your liking.
Use Fresh Cauliflower Rice: For the best texture, use fresh cauliflower rice or thoroughly drain frozen rice to avoid excess moisture.
Shred Chicken Easily: Use two forks or a stand mixer to shred cooked chicken quickly.
Double the Sauce: Make extra enchilada sauce to store for future meals—it’s versatile and freezes well!
Variations and Substitutions
Vegetarian Option: Swap chicken for black beans, lentils, or sautéed mushrooms.
Cheese Alternatives: Use dairy-free cheese for a vegan version or queso fresco for a different flavor.
Tortilla Swap: Use flour tortillas for a softer texture or lettuce wraps for an ultra-low-carb option.
Spice It Up: Add diced green chilies or chipotle peppers to the filling for extra heat.
Grain Alternatives: Replace cauliflower rice with quinoa or brown rice for a heartier dish.
Serving Suggestions
Side Dishes: Pair with a fresh green salad, Mexican street corn, or roasted veggies for a balanced meal.
Toppings: Add avocado slices, pickled red onions, or a squeeze of lime for extra flavor.
Drinks: Serve with a refreshing iced tea, sparkling water with lime, or a fruit-infused agua fresca.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Assemble the enchiladas up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave.
Freezing
Assemble the enchiladas without baking, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
FAQs
Q. Can I use store-bought enchilada sauce?
Yes, but homemade sauce is fresher and customizable. If using store-bought, choose a low-sodium option to control the flavor.
Q. Is cauliflower rice necessary?
No, you can substitute it with regular rice, quinoa, or skip it entirely for a simpler filling.
Q. How do I make this dish gluten-free?
Use corn tortillas and gluten-free flour for the sauce. Double-check that all other ingredients are certified gluten-free.
Q. Can I make this dish spicier?
Add more chili powder, cayenne pepper, or fresh jalapeños to the sauce or filling for extra heat.
Q. How do I prevent the enchiladas from falling apart?
Warm the tortillas before rolling and avoid overfilling. Place them seam-side down to hold their shape.
Conclusion
In conclusion, these Chicken Enchiladas with Cauliflower Rice are the perfect blend of healthy, flavorful, and comforting.
With a zesty homemade sauce, tender chicken, and low-carb cauliflower rice, this dish satisfies your cravings without the guilt.
Whether you’re cooking for a family dinner or prepping for the week, this recipe is versatile, easy to customize, and sure to impress.
Try it tonight and enjoy a Mexican-inspired meal that’s as good for your body as it is for your taste buds!
Read More:- Slow Cooker Chicken Enchiladas Casserole
Chicken Enchiladas with Cauliflower Rice
Ingredients
- For the Enchiladas:
- 2 cups cooked shredded chicken breast
- 8-10 corn tortillas gluten-free if needed
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 cup cauliflower rice fresh or frozen, thawed
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- For the Homemade Enchilada Sauce:
- 2 tbsp olive oil
- 2 tbsp all-purpose flour or gluten-free flour
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 2 cups chicken broth
- 1 cup tomato sauce
- Salt to taste
- For Garnish:
- Fresh cilantro chopped
- Diced tomatoes
- Sliced jalapeños optional
- Sour cream or Greek yogurt
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add flour and stir for 1 minute to form a roux.
- Add chili powder, cumin, garlic powder, onion powder, and smoked paprika. Stir for 30 seconds until fragrant.
- Gradually whisk in chicken broth and tomato sauce. Simmer for 5–7 minutes until thickened. Season with salt and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, red bell pepper, and garlic until soft, about 3–4 minutes.
- Add cauliflower rice, cumin, chili powder, salt, and pepper. Cook for 3–5 minutes until the cauliflower rice is tender.
- Stir in shredded chicken and 1/2 cup of enchilada sauce. Mix well and remove from heat.
- Preheat your oven to 375°F (190°C).
- Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Warm corn tortillas in the microwave (wrapped in a damp paper towel) for 20–30 seconds to make them pliable.
- Spoon 2–3 tablespoons of the chicken and cauliflower rice filling into each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes until the cheese is bubbly and golden.
- Let the enchiladas rest for 5 minutes. Garnish with cilantro, diced tomatoes, jalapeños, and a dollop of sour cream or Greek yogurt.
