Chicken and Cauliflower Enchiladas

Say hello to my new favorite dinner recipe! These chicken and cauliflower enchiladas are seriously so good, I think I could have them for dinner every single night. I use almond flour tortillas, and stuff them with a cauliflower rice and shredded chicken mix, then top everything with lots of enchilada sauce and dairy-free cheese. It’s a really fun recipe to make for friends or family that everyone will love. Even better, these enchiladas are super easy to make and finish cooking in the oven in 15 minutes!

Chicken & cauliflower Enchiladas Ingredients

Cauliflower Rice: You’ll want to use about a pound of cauliflower rice for the enchiladas, noting that you may not need to use all of it depending on the ratio you prefer for chicken to cauliflower rice. I prefer to use frozen cauliflower rice as I’ve found the texture is best.

Spices: The spices you’ll need for the enchiladas recipe include salt, black pepper, garlic powder, and smoked paprika. All of these are pretty standard household spices, but feel free to spice it up with any additional ones you like, such as cayenne pepper or cumin.

Chicken: This recipe calls for cooked, shredded chicken to fill the tortillas. You could use rotisserie chicken or your own cooked chicken (breasts or even thighs work). Make sure it’s shredded well – definitely try the electric mixer hack to shred! And feel free to season it with any spices you like.

Tortillas: To keep this recipe grain-free, you’ll need to use paleo tortillas for the enchiladas. My favorite kind of tortilla to use for this recipe are almond flour tortillas. You can get them at Trader Joe’s or Whole Foods, or try Siete brand tortillas, which I love.

Enchilada Sauce: Finding an enchilada sauce without a whole lot of added unnecessary ingredients is not easy, let me tell you! But they do exist. Try out Siete for this as well, or you could use Frontera which does have a small amount of sugar.

Dairy-Free Cheese: There’s a lot of good dairy-free cheeses out there (and a lot of bad ones, tbh) but I’ve found my favorite one for this recipe is the dairy-free cashew shreds from Trader Joe’s. They melt really well and I’m happy with the ingredients! Feel free to use whatever brand you like.

Chicken and Cauliflower Enchiladas

Recipe by Jenn Lueke

4.4 from 31 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Say hello to my new favorite dinner recipe! These chicken and cauliflower enchiladas are seriously so good, I think I could have them for dinner every single night. I use almond flour tortillas, and stuff them with a cauliflower rice and shredded chicken mix, then top everything with lots of enchilada sauce and dairy-free cheese. It’s a really fun recipe to make for friends or family that everyone will love.

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Ingredients

• 2 tablespoons avocado or olive oil, divided

• 1 pound frozen cauliflower rice

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 2 cups shredded rotisserie chicken (see note)

• 2 cups enchilada sauce

• 8 almond flour tortillas (or tortillas of choice)

• 1 cup shredded cheddar shredded cheese (or dairy-free cheese)

• Juice of 1 lime

• 1/4 cup fresh cilantro, chopped

Directions

• Preheat oven to 400F.
• Lightly grease a baking dish with 1 tablespoon of avocado oil then pour about half of the enchilada sauce on the bottom of the baking dish.
• Heat 1 tablespoon of avocado oil on a large skillet over medium heat, then add in the frozen cauliflower rice. Cook until completely defrosted and warm, then add in the salt, black pepper, garlic powder and paprika. Mix to combine, then remove from heat.
• Add the shredded chicken to the skillet and mix to evenly combine.
• Fill each tortilla with 1/3 cup of the chicken and cauliflower rice mixture, adding more or less based on your preference. Roll until closed and place seam-side down in the baking dish.
• Pour the rest of the enchilada sauce over top, sprinkle with the shredded cheese, and bake until the cheese is melted, golden brown, and the sauce is bubbling, 15 to 20 minutes.
• Remove from the oven and immediately squeeze the lime juice over top and sprinkle with cilantro. To serve, scoop out one enchilada and top with chopped cilantro.

Notes

• Storage: Refrigerate for up to 4 days. Freeze for up to 1 month
• Reheating: From refrigerated, for best results airfry on 325F until warm, about 5 minutes. Or, microwave individual portions until warm, about 2 minutes. From frozen, defrost in the refrigerator for at least 8 hours, or overnight. Bake at 350F until warm, about 15 minutes, or air fry individual portions on 325F until warm, about 5 minutes.
• Sauce: This is the enchilada sauce I like to use.
• Chicken: If desired, prepare the shredded chicken breast: Heat the oven to 400F and prep a large sheet pan—if you don’t have a great nonstick option, cover with parchment paper. Add 2 lbs of chicken breast to a large bowl and cover in 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Bake until the chicken reaches an internal temp of 165F, 20 to 30 minutes. Remove from the oven and cool on the sheet pan for 10 to 15 minutes. Once cooled to the touch, shred the chicken using two forks or an electric mixer.

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