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.
