Cauliflower Chicken Enchiladas


Cauliflower Chicken Enchiladas

This sour cream chicken enchiladas recipe is absolutely delicious, super easy to prepare in one skillet, and ready to eat in half an hour. It's packed with spicy and sweet flavors from the green chilies and sour cream sauce.

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What you need:



Chicken Broth

Kosher Salt

Chicken Breasts

Green Chiles

Sour Cream

and more...

Tear the cauliflower heads, add them to a food processor, and pulse them until it resembles rice grains. Transfer to a bowl and set aside. Chop the chilies into pieces. Grab your block of cheese and shred it into a bowl, ready for melting later.


In a large skillet, heat butter over medium heat until melted. Make a slurry with the thickener of your choice and cold water (mix them and stir until smooth) and add to your skillet.


Whisk in chicken broth. Continue stirring until smooth and thickened, around 2-3 minutes. Then, stir chipotle chili powder, salt, oregano, and green chiles into the sauce.


Place chicken breasts into the pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.


Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.


Stir sour cream into the sauce and return chicken to the pan along with the cauliflower. Stir until combined. Cover the pan and simmer for 5 minutes.


Top with cheese and simmer until cheese is melted. Serve warm and enjoy it!

Cooking Tips

The easiest way to thicken sauces is to create a slurry or paste. Combine 1 part (flour, cornstarch, arrowroot) with two parts cold water. Once combined, add this to your skillet and continue with the recipe.


If you want your cheese top crispy and golden brown, you could set your oven to broil and stick the skillet under for 5 minutes instead of simmering it until melted.



Ready to  make this?


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