Chicken and Roasted Pepper Enchiladas with Creamy Cauliflower Sauce

Step 1

Preheat oven to 400º

Step 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.

Step 3

Place sliced peppers and onion on a baking sheet and roast for 20 minutes. Set aside.

Step 4

While chicken is boiling, make the sauces.

Step 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.

Step 6

For the enchilada sauce, combine all ingredients in a medium bowl and set aside.

Step 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 9x13 baking dish.

Step 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.

Step 9

Top the enchiladas with shredded cheese, more enchilada sauce, and more cauliflower sauce. Place in oven for 20 minutes.

Step 10

Top with fresh cilantro and enjoy!