Preheat the oven to 375 degrees.
Add Canola oil to a large skillet with the cauliflower rice, onion, diced green chilis and garlic on medium high heat.
Cook for 5-7 minutes, stirring occasionally.
Remove the mixture from the pan, add in the chili powder, cumin, salt, oregano, tomato sauce and chicken broth and bring to a boil, whisking well.
Turn off the heat.
Add in one tortilla at a time into the sauce, then place into the baking pan.
Add in a scoop of chicken and the cauliflower mixture before rolling the tortilla.
Pour the remaining sauce over the enchiladas and top with cheese.
Bake for 20 minutes covered with foil.
Top with yogurt before serving.