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.

Prep Time 25

Cook Time 35

Total Time 1

Course Main Dish

Cuisine Mexican

Servings 4

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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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

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

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

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

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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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).
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.

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).
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.
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.

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.
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.
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.

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).
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.
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.
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.
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.

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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