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Chicken Enchiladas With Cauliflower Rice - A Lighter, Satisfying Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 3 cups shredded (rotisserie or leftover)
  • Enchilada sauce: 2 cups (red or green)
  • Tortillas: 10–12 small corn tortillas or 8 large flour tortillas
  • Cheese: 2 cups shredded (Monterey Jack, Chihuahua, or a Mexican blend)
  • Onion: 1 medium, finely chopped
  • Garlic: 2–3 cloves, minced
  • Spices: 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika
  • Green chilies (optional): 1 small can, drained
  • Fresh cilantro: 1/4 cup chopped, plus more for topping
  • Olive oil: 2 tablespoons
  • Salt and pepper to taste
  • Cauliflower rice: 4 cups (fresh or frozen)
  • Lime: 1, plus extra wedges for serving
  • Chicken broth or water: 1/4 cup
  • Toppings (optional): Sour cream or Greek yogurt, sliced avocado, pickled jalapeños, diced tomatoes

Method
 

  1. Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread 1/2 cup enchilada sauce over the bottom.
  2. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. This helps prevent cracking.
  3. Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until soft. Stir in garlic, cumin, chili powder, and smoked paprika. Cook 30 seconds until fragrant.
  4. Make the filling: Add shredded chicken, green chilies (if using), 1/4 cup enchilada sauce, and the broth. Stir and cook 2–3 minutes to warm through. Season with salt and pepper. Remove from heat and stir in half the cilantro.
  5. Build the enchiladas: Place a tortilla on a clean surface. Spoon 1/4 cup filling along the center. Add a pinch of cheese. Roll snugly and place seam-side down in the baking dish. Repeat with remaining tortillas.
  6. Sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure everything is coated. Sprinkle with the rest of the cheese.
  7. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 8–10 minutes, until the cheese is melted and lightly browned around the edges.
  8. Cook the cauliflower rice: While the enchiladas bake, heat 1 tablespoon olive oil in a skillet over medium-high. Add cauliflower rice and a pinch of salt and pepper. Cook 5–7 minutes, stirring often, until just tender and lightly steam-released. Squeeze in the juice of 1/2 lime and add remaining cilantro. Taste and adjust salt.
  9. Finish and serve: Let enchiladas rest 5 minutes. Serve two enchiladas over a bed of cauliflower rice. Add toppings like sour cream, avocado, extra cilantro, and lime wedges.