Low Carb Enchiladas with Spanish Cauliflower Rice
Sometimes when you’re in a diet rut it can be too easy to shrug your shoulders and promise to start eating better a later date. But that can lead to procrastinating and an endless chain of, “tomorrows.” Instead, try taking a delicious meal or food you’ve been craving—especially comfort foods like chicken enchiladas and challenge yourself to give it a makeover with calorie-conscious ingredients. This low carb chicken enchiladas recipe is one of my personal FAVORITE makeover recipes and you’re going to LOVE it with my Spanish cauliflower rice. Plus, the rice only has about 6g of net carbs, making it a keto-friendly side dish you can use in the future.
More About Low Carb Enchiladas Sauce and Recipe
This low carb enchilada recipe uses zucchini slices instead of the more traditional tortilla—just be careful, because you’re going to be slicing them pretty thin. You won’t have to worry about compromising on flavor though, because the red enchilada sauce (or green, that’s your call) and shredded chicken cooked in fragrant seasonings are going to deliver on taste in a BIG way.
For the Spanish-inspired cauliflower rice, I use chicken broth for flavor but you can use vegetable broth instead if you prefer. Don’t forget to garnish with the cilantro and lime, because it really gives it an extra kick of flavor!
When you’re ready to begin, you might want to roll your sleeves up. This recipe is easy but it’s also very intricate. Once you’ve mastered them, though, feel free to experiment with these recipes—maybe you’d prefer to use chicken thighs instead of chicken breast, for example—and make them your own. That’s part of the fun of cooking: making recipes your own! Follow these steps to build your kitchen confidence and give you more IDEAS to keep yourself motivated to eat better when you’re feeling kind of bleh.
Low-Carb Enchiladas Recipe
- Set oven to 350F.
- Bring a pot of salted water to a boil and add chicken breasts. Boil for about 15 minutes or until the chicken is cooked through and no longer pink. Let it cool, then tear it into pieces.
- Slice a zucchini vertically into thin pieces, about the thickness of a penny or dime. Pat the slices dry using a paper towel, then set aside.
- Set a nonstick skillet on medium heat and add olive oil, garlic and red onion. Cook for about 3 minutes until onions turn brown and translucent. Add chili powder and oregano and cook for an additional 2 minutes, until fragrant.
- Add shredded chicken and mix together, then pour in about 1 cup of the enchilada sauce. Cook together for at least 3 minutes to allow the flavors to meld together, then remove from the heat.
- Overlap 4 pieces of zucchini, then add about 2 tablespoons of the chicken enchilada sauce to one side the zucchinis. Roll it up, then place the roll in a baking dish. Repeat.
- Drizzle the remaining enchilada sauce over the enchiladas, then top it off shredded cheese.
- Bake for 15 minutes or until the cheese has melted.
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- Set a nonstick skillet on medium heat, then add olive oil, garlic, red onion, turmeric and cumin. Cook for about 3 minutes until very fragrant.
- Add chicken chorizo and mix everything together for an additional 3 minutes.
- Make a hole/well in the skillet to add the raw cauliflower rice or pearls, then mix everything together for about 1 minute. Make another small hole then add tomato paste and chicken broth. Allow the steam from the broth to soften the cauliflower rice while mixing everything together. If it is too thick, simply add tablespoons of more broth or water.
- Add fresh cilantro then season to taste with sea salt & pepper.
- Garnish and enjoy!