Place a pot (like a dutch oven) over medium heat and add oil.

Place in onions and bell peppers and cook for about 7-10 minutes, stirring occasionally until softened. Remove the bell peppers and onion and set aside. 

Place the chicken in the pot and cook, stirring occasionally, for about 5 minutes.

Return peppers and onions to pot and add rice, chicken stock, salt, garlic powder and pepper.

Bring to a slight boil, then lower the heat to low.

To make enchilada sauce combine tomato sauce, 2 tbsp chicken stock, cumin, chili powder, minced garlic, onion powder and ¼ tsp salt.

Add chopped cauliflower and enchilada sauce to the pot and mix to combine, then cover.

Cook covered for 35 min, checking halfway through to stir.

Then remove the lid, add kale and cook for another 5 minutes uncovered.

If using cheese, sprinkle it on top and either let sit to melt, or place under the broiler for 30 seconds - 1 minute to melt.