Green Chili Chicken Enchilada with Cauliflower

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After all of my years of cooking healthy, I’ve finally found my all-time favorite dish – Green Chili Chicken Enchiladas with Cauliflower.  It’s savory, healthy and perfect for weight loss with the 17 Day Diet.

Green Chili Chicken Enchilada with Cauliflower


This dish has probably been the most popular ever when I featured it in a previous weight loss challenge.

It was such a hit that I decided to also feature it in my newly updated Simple N’ Lean 17 meal plan for the 17 Day Diet.


Green Chili Chicken Enchilada with Cauliflower

This version is slightly modified than the one I featured previously – I opted for fresh cauliflower (rather than frozen), I added a bit of cheddar cheese on top for extra color, and let it brown up nicely under the broiler.

Green Chili Chicken Enchiladas with Cauliflower - What a DELICIOUS dinner for the ENTIRE family!
Photo courtesy of community member, Casey F.

Here are a few tips and a secret weapon I use for this recipe.

My secret weapon is the salsa verde. I love the Sam’s Choice brand (it can be found at Wal Mart). If you can’t find this, use your favorite low-sugar salsa.

My secret weapon - Sam's Choice Salsa Verde

This particular brand has a lovely tangy bite to it.

Plus, it’s really low in sugar!

There’s something really yummy about tomatillos, so if you’re into this type of flavor as opposed to a chili verde, for instance, I highly recommend this!

The label of my secret weapon salsa verde

I like to use a bit more extra salsa than the recipe calls for – it adds such a lovely flavor to the dish!

Quick Tip #1:  When mixing the ingredients (cream cheese, cheese, salsa and Greek yogurt mixture), make sure your cream cheese is at room temperature. This will ensure the ingredients blend well together.

No need to stir until your hands are tired though! Once you place the hot chicken into the bowl, the smaller bits of cream cheese will melt and your mixture will be well-combined!

Combine your ingredients at room temperature!

I also like to throw in an extra bit of cheddar cheese into the actual mixture because I’m a rebel like that! ;)

Quick Tip #2: The recipe calls for a quick broil in the oven after it’s finished baking. I think having a nice layer of slightly golden brown cheese adds to the yumminess of this dish!

Give your enchiladas a quick browning for extra flavor!

Can you tell I love this recipe? When I took the photo below, I used my collection of vintage Pyrex dishes so I’m mainly posting this photo to show off the dishes!!

This recipe really is a keeper – it will likely be on a monthly (if not bi-monthly) rotation in my house!

Green Chili Chicken Enchilada with Cauliflower for the 17 Day Diet

It’s so good, you’ll want to have leftovers for the next day! So you may want to double your recipe!!

Green Chili Chicken Enchilada with Cauliflower

If you make this recipe, come back and give it a rating in the recipe card below AND leave a comment to let me know how you enjoyed it and what, if any, modifications you made to make it your own!

HOLY YUM! Green Chili Chicken Enchilada with Cauliflower (low carb!

Green Chili Chicken Enchilada with Cauliflower

Green Chili Chicken Enchilada with Cauliflower

Yield: 4 servings
Prep Time: 30 minutes
Bake Time: 25 minutes
Total Time: 55 minutes

This will likely be your new favorite dish after you taste it for the first time! It's my fave and it's on my monthly rotation!


  • 16 oz bag of fresh cauliflower florets, ends removed and roughly chopped into smaller pieces
  • 4 oz cream cheese, softened at room temperature
  • 2 Large chicken breasts, cooked and shredded
  • 1/2 cup of your favorite low-sugar Salsa Verde + a bit more for extra flavor (I really like the flavor of Sam's Choice Salsa Verde)
  • Salt and Pepper to taste
  • 1 cup shredded low-fat mozzarella cheese, divided
  • 1/4 cup Greek Yogurt
  • Shredded Cheddar Cheese, for sprinkling on the top (for added color)


  1. Preheat oven to 375 degrees F.
  2. Steam or microwave cauliflower until barely fork tender. Remove excess liquid and set aside. If you have a colander, place cooked cauliflower in colander and let it drain while you're mixing the rest of your ingredients together.
  3. In a large bowl add cream cheese, chicken, salsa, salt and pepper, ½ cup of mozzarella cheese and Greek Yogurt. Stir until well combined.
  4. Add cauliflower to bowl and gently fold until combined.
  5. Add mixture to a 7x11 oven safe dish. Add the remaining ½ cup cheese to top as well as a sprinkle of cheddar and bake uncovered for 25 minutes.
  6. When the dish is finished baking, turn your broiler on high and allow cheddar to slightly brown.


Prep time includes cooking and shredding chicken before hand.

Approved for all cycles

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33 thoughts on “Green Chili Chicken Enchilada with Cauliflower”

  1. thank you for your response! I knew fat free cheeses were accepted, I just hadn’t lumped in fat free cream cheese with that. That makes sense though, thanks!

    • Hi Lynn, I don’t keep track of nutritional info, but if you use an app that tracks (like My Fitness Pal), you can put the ingredients in and see what it calculates to. I suspect the carb count is low on this dish.

  2. I just made this and can’t believe I’m on a diet. It’s so good. The next day I was down a pound. I mean come on…This rocks!!!!! Every recipe I have made from your site has been delicious.
    Thank You
    Down 10 pounds!!!!

  3. I just “discovered” the 17DD, and I’m really digging it. I made the green Chile chicken enchilada dish tonight, and wow! This will definitely be in rotation for us. I was afraid the addition of cauliflower would be a turnoff for my husband (he’s not a huge fan of vegetables), but he asked if there were potatoes in it, so success!

    • YAY!! So glad hubby approved – it makes things SOOOO much easier when the rest of the family is on board! We’ve had a few community members also add a bit of spinach to this dish and they said it was excellent!

  4. So you use regular cream cheese and low-fat mozarella? I’m like you I don’t like fat free but you feel even if we are cycle one that this little bit will not affect our results??

    • Hi Tiffany, mozzarella is naturally low-fat, so I have a habit of referencing it that way. Fat doesn’t make you fat. Sugar (and especially when you combine it with fat) is one of many causes of weight gain.

      I personally would use regular cream cheese if you can. When you start looking for non or low fat, you’ll notice that there’s usually more sodium in it (among other things). When you strip the fat, you strip the flavor. To add more flavor back in, you add more sodium (and often times sugar!). Do what works best for you!

  5. Hard to believe this is diet friendly! I made it a couple nights ago and popped it in the freezer. I took it out 2 days ago and just remembered for lunch today that I had it so I put it in the oven and it is beyond delicious. Will be making this often. I added in chopped green chilies well because my roots go back to New Mexico and I can never get enough of them

    • Hi Diane, you can definitely use fat free sour cream if you’d like, or more cream cheese for that matter. I’ve been experimenting with this dish the last few months and actually have skipped the Greek yogurt all together (with NO subs) and it was fine (I added a bit more salsa in its place).

  6. This is an awesome recipe! Love it!! My husband didn’t even know there was cauliflower in it! Can’t wait to eat it tomorrow!

  7. Hubby and I LOVE this dish! The first time I made it, it didn’t have the kick I was expecting, so this time I added a little chili powder to my chicken breast when I cooked them. (I also nuked my cream cheese for about 20 seconds)

    • I’m so happy to hear you and your hubby enjoyed it! For me, it’s all about the green tomatillo salsa used that gives it its flavor! Glad you found something to give it an extra kick!

  8. Hi Torrey, when I made this recipe, it came out with a really odd bitter taste. Any ideas why? Everything smelled amazing while I was mixing it up. The salsa verde I used was from Whole Foods. It was fresh and tasted fine out of the container, but I wonder if you’ve heard of anyone else describing a bitter effect. I plan to try again with different salsa. I might even try red salsa.

    • Hi Kathryn. I’m sorry you didn’t have a good experience. I haven’t heard this before, but I can only assume your salsa likely changed flavor a bit after baking. I personally love a tomatillo-based salsa (the one I use is in the post). It has a bit of a sweeter taste to me than one with mainly green chilis. Maybe try it again with a different salsa to see how it turns out?

  9. I saw the recipe and was hesitant. In my head, the ingredients just didnt sound like they would be good all mixed together. Boy was I wrong! I made it and my husband and I ABSOLUTELY LOVE IT. My son likes it as well. This recipe is on regular rotation at our house. Honestly, we are probably eating more of a serving size than we should, but its just so yummy. I cut up a head of cauliflower and steam it until its soft, but still has some crunch to it. Then I put the steamed cauliflower a bowl lined with paper towels and press lightly to dry it off a little. It helps keep the meal from getting runny

  10. Hi! I’m excited to start cycle 1 on Monday. Wondering if I can use frozen cauliflower or is there something in the frozen cauliflower that is not good?

    • Hi Nancy! I actually originally used frozen cauliflower in this recipe, but I enjoy fresh more so I made the change to it. Just steam or microwave your frozen cauliflower until barely fork tender. Remove as much liquid ad you can and that’s it!

  11. I made this last night it was so good! My husband even went back for seconds and he’s no fan of cauliflower. I wish I could think of a good side to have with it on cycle 1.

    • YAY! I’m so happy to hear this! I’m making it tonight, actually. What I usually serve it with is a shredded ice burg lettuce and tomato salad drizzled with a little sour cream. Sometimes I’ll sneak diced avocado in there (C3). This side salad reminds me of the garnish/side salad you’d get on your plate at a Mexican restaurant.

  12. I’m wanting to make this but I’m such a baby when it comes to spice! Is there a sub I can use that isn’t spicy like salsa verde? I want to eat spicy things but destroys my mouth and makes me sad lol

    • Hi Katy! Actually, if you make this recipe exactly as written using the salsa (it’s Tomatillo based), then it’s not spicy at all! Tomatillos have a sweeter flavor to them! If you already have a favorite salsa (red or green!) that you already know and like, then use that!


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