Preheat the oven to 500°F. Spread the cauliflower on a baking sheet and bake for 20 minutes, flipping halfway through. Reduce the temperature to 375°F.

As the cauliflower cooks, heat 1 tablespoon of olive oil in a large, oven-safe sauce pan over a medium flame. Add the chicken thighs and cook for about 5 minutes until browned all over. Remove and set in a bowl. Drain off any excess liquid. Add the remaining tablespoon of olive oil. Once hot, add the peppers and onion. Cook, stirring often, for about 8 minutes. Add in the garlic cloves and cook until fragrant ~ about 30 seconds.

Return the chicken to the saucepan, leaving any excess juice in the bowl. Sprinkle over the chili powder, ground cumin, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Stir to combine. Add the cream cheese and stir until melted and evenly coating the chicken and vegetables. Stir in the enchilada sauce, green chilies, and chicken broth. Stir in the roasted cauliflower and bring to a boil. Stir in the rice, cover with a lid, and bake for 30 minutes.

Remove the lid and thoroughly stir the casserole. Sprinkle over the Mexican cheese mix and return to the oven for 5 minutes. Remove from the oven and raise the oven rack to the second to highest spot. Place the casserole back in the oven and turn the broiler on high, allowing it to toast the cheese for 1 to 2 minutes (keep an eye on it so it doesn’t burn!).

Dish the casserole into bowl and sprinkle with cilantro. Enjoy!