Chicken and Roasted Pepper Enchiladas with Creamy Cauliflower Sauce

Flavorful and fresh enchiladas, packed with plenty of veggies and spiced chicken. These are a healthy, low-calorie take on a classic Mexican dish.




  1. Preheat oven to 400º
  2. Boil and shred chicken. In a large pot, add chicken and fill 2/3 full with water. Boil chicken for 10 minutes then reduce to a simmer for 10 more. Shred on a cutting board using 2 forks and set aside.
  3. Place sliced peppers and onion on a baking sheet and roast for 20 minutes. Set aside.
  4. While chicken is boiling, make the sauces.
  5. Boil chopped cauliflower in 2 cups of water for 10-15 minutes. Save the water. Sauté garlic in oil on medium heat. Add all ingredients plus 1/3 cup of the boiled water into the blender and blend until smooth.
  6. For the enchilada sauce, combine all ingredients in a medium bowl and set aside.
  7. Reduce the oven temperature to 350º and combine peppers, onions, chicken, and kale in a large bowl. Add a layer of enchilada sauce to the bottom of a 9×13 baking dish.
  8. Fill each tortilla with the mixture and add a bit of cauliflower sauce. Roll up tightly and place in the pan with the seam-side facing down. Repeat.
  9. Top the enchiladas with shredded cheese, more enchilada sauce, and more cauliflower sauce. Place in oven for 20 minutes.
  10. Top with fresh cilantro and enjoy!