Cauliflower Rice Enchiladas with Grilled Chicken and Cilantro

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These cauliflower rice enchiladas are my weeknight cheat code when I'm craving a big, cozy pan of enchiladas but want something that feels a little lighter and brighter. Instead of a heavy, bready filling, we fold fluffy cauliflower rice into grilled chicken, black beans, and a shameless amount of cilantro, then smother the whole thing in tangy salsa verde. The cauliflower doesn't try to pretend it's rice in a sad way-it just makes the filling juicy and scoopable, and it soaks up the sauce like a champ. This is a healthy enchilada recipe that still hits all the right notes: smoky chicken, punchy lime, melty cheese (or not, if you're going dairy-free), and that "just one more bite" green-chile heat.

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Cauliflower Rice Enchiladas with Grilled Chicken and Cilantro (Light, Saucy, Actually Satisfying)

Saucy green enchiladas stuffed with grilled chicken, cauliflower rice, black beans, and cilantro for a lighter-but-still-cozy dinner.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine Mexican

Servings 4

Equipment

• 9x13-inch baking dish glass or ceramic is ideal for even heat; a similarly sized casserole dish works too
• outdoor grill or grill pan a charcoal or gas grill adds the best smoky flavor; a cast-iron grill pan on the stove is a great backup
• Medium skillet nonstick helps keep cauliflower rice from sticking; stainless works if you keep the heat moderate and stir often
• Mixing bowl large enough to toss the filling without flinging cilantro everywhere
• Small saucepan for warming salsa verde (this helps tortillas roll without cracking and keeps the bake time short)
• Chef’s knife and cutting board a sharp knife matters here because you'll be chopping cilantro, onion, and possibly jalapeño
• Tongs for flipping chicken and dipping tortillas quickly; two forks work in a pinch

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Ingredients

  

for the grilled chicken

• 1 pound boneless skinless chicken breast or boneless skinless chicken thigh for extra juiciness
• 1 tablespoon avocado oil or olive oil
• 1 teaspoon kosher salt use 3/4 teaspoon if your salsa verde is very salty
• 1 teaspoon ground cumin toasty and earthy, plays well with green chile
• 1 teaspoon smoked paprika or regular paprika plus 1/4 teaspoon chipotle powder
• 1 teaspoon garlic powder or 2 minced garlic clove
• 1 tablespoon lime juice fresh is worth it here

for the green sauce

• 2 cup salsa verde store-bought is totally fine; choose one you'd happily eat with chips
• ½ cup chicken broth or vegetable broth; use more if your salsa is very thick
• 1 teaspoon lime zest optional but makes everything taste fresher

for the cauliflower rice filling

• 1 tablespoon avocado oil or olive oil
• 1 yellow onion finely chopped so it disappears into the filling
• 1 poblano pepper seeded and chopped; substitute green bell pepper for less heat
• 1 teaspoon kosher salt this seasons the cauliflower, which needs a little love
• 4 cup cauliflower rice fresh or frozen; if frozen, thaw and squeeze dry for best texture
• 1 teaspoon ground cumin keeps the filling from tasting flat
• 1 cup canned black bean drained and rinsed; pinto beans also work
• ½ cup chopped cilantro plus more for serving
• 1 jalapeño optional, minced; leave the seeds for more heat

for assembling

• 8 corn tortilla 6-inch; use sturdy tortillas that don't crack easily
• 1 cup shredded monterey jack cheese or pepper jack; for dairy free enchiladas, swap in dairy-free shreds or skip and add avocado at the end
• 2 tablespoon chopped red onion optional for a little bite on top

for serving (highly recommended)

• 1 avocado sliced or diced
• ½ cup plain greek yogurt or sour cream; for dairy-free, use a thick unsweetened dairy-free yogurt
• 1 lime cut into wedges

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Instructions

 

prep

1. Heat the oven to 425°F. Set out a 9x13-inch baking dish. If your cauliflower rice is frozen, thaw it now and squeeze it in a clean towel until it stops dripping (this is the difference between a saucy filling and a watery one).
2. In a small saucepan, stir together the salsa verde, chicken broth, and lime zest. Warm over medium heat until steaming, 5 minutes. Turn the heat to low so it stays warm while you build everything.

grill the chicken

1. Pat the chicken dry. In a bowl, toss it with avocado oil, salt, cumin, smoked paprika, garlic powder, and lime juice. Let it sit while the grill heats (even 10 minutes helps).
2. Heat a grill or grill pan to medium-high heat. Grill the chicken until nicely charred and cooked through, 10 minutes total, flipping once. You're looking for firm but still juicy; if you have a thermometer, aim for 165°F at the thickest part.
3. Transfer chicken to a cutting board and rest 5 minutes (resting keeps the juices inside). Chop into small bite-size pieces or shred with two forks.

make the cauliflower rice filling

1. In a medium skillet over medium heat, warm the avocado oil. Add the chopped onion and poblano pepper with the salt. Cook until softened and glossy, 6 minutes.
2. Add the cauliflower rice and cumin. Cook, stirring often, until the cauliflower is tender and most of the moisture has cooked off, 8 minutes. If it still looks wet, keep going another minute or two; drier filling rolls better.
3. Scrape the cauliflower mixture into a mixing bowl. Stir in the black beans, chopped cilantro, jalapeño (if using), and the grilled chicken. Taste and adjust salt if needed.

assemble and bake

1. Pour 1/2 cup of the warm salsa verde sauce into the bottom of the baking dish and spread it around (this prevents sticking and gives you sauce in every bite).
2. Working one at a time, quickly dip each corn tortilla in the warm sauce (use tongs) to coat both sides. This softens the tortilla so it rolls without cracking and is a classic enchilada move that's worth the tiny mess.
3. Add about 1/2 cup filling down the center of each tortilla, roll it up snug, and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
4. Pour the remaining sauce evenly over the enchiladas, making sure the edges are covered so they don't dry out. Sprinkle the cheese over the top.
5. Bake until bubbling and the cheese is melted, 20 minutes. Let the pan rest 5 minutes before serving so the sauce thickens slightly and the rolls hold together.

finish and serve

1. Top with extra cilantro and a little chopped red onion if you like. Serve with avocado and a big squeeze of lime. If you want that creamy contrast, dollop on greek yogurt or sour cream right before eating.

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Pairings

These are bright, saucy, and a little smoky, so I like sides that either crunch, cool, or double down on the green-chile vibe.

Crunchy Sides

• shredded cabbage slaw with lime and a pinch of salt (no mayo needed)
• jicama sticks or cucumber with tajín and lime
• tortilla chips for scooping up any runaway sauce (because it will happen)

Easy Veggie Sides

• sheet-pan zucchini and red onion with cumin and garlic (roast at 425°F while the enchiladas bake)
• charred corn (fresh or frozen) tossed with lime and cilantro for a quick esquites-ish moment

Beans and Grains (if You Want Extra Comfort)

• simple cilantro-lime brown rice (especially good if you're feeding bigger appetites)
• smoky refried black beans (thin with a splash of broth so they don't feel heavy)

Drink Pairings

• sparkling water with lime and a little grapefruit juice
• a crisp lager or pilsner
• a tart margarita with extra lime (the acidity loves salsa verde)

If you're into healthy mexican recipes, these enchiladas also play well with a big chopped salad: romaine, pepitas, radish, and a quick lime vinaigrette. It keeps the whole meal feeling fresh even though you're absolutely eating a casserole.

FAQs

What cut of chicken works best here: breast or thigh?

Both work. Boneless skinless chicken breast is lean and grills fast, which keeps this feeling like a lighter, healthy enchilada recipe. Boneless skinless chicken thigh is harder to overcook and stays extra juicy, especially if your grill runs hot.

Can I make this into healthy green chicken enchiladas without grilling?

Yes. Swap the grilled chicken for shredded rotisserie chicken or poached chicken, then toss it with the spices and lime juice so it still tastes seasoned. You'll lose a little smokiness, but the salsa verde carries a lot of flavor.

How do I keep corn tortillas from cracking when I roll them?

Warm and soften them. In this recipe, dipping each tortilla in warm salsa verde is the easiest fix and also adds flavor. If you skip that step, at least microwave the tortillas wrapped in a damp paper towel for 45 seconds.

Can I make dairy free enchiladas with this recipe?

Absolutely. Skip the monterey jack or use a dairy-free shredded cheese that melts well. To keep it luscious, finish the baked enchiladas with sliced avocado and a dollop of thick unsweetened dairy-free yogurt.

Is this basically an enchilada skillet recipe, or do I have to roll them?

You can go skillet-style if you're not in a rolling mood. Pour a little sauce in the dish, layer torn tortillas, then layer the filling, more sauce, and cheese. Bake the same way. It won't be neat and roll-y, but it'll still taste like you're eating the best chicken enchiladas ever, just in scoop form.