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Low Carb Enchiladas with Spanish Cauliflower Rice

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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.

Recipe 1

Low-Carb Enchiladas Recipe

Prep 10min
Cook 30min
Total 40min
313cal

Ingredients

Ingredients for 4 servings

  • 1 1/4 lb chicken breasts
  • 3 raw medium zucchinis, vertically thinly sliced (about thickness of a penny or dime)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/3 cup red onion, diced
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 1/2 cups red (or green) enchilada sauce
  • 1/2 cup shredded Mexican style cheese blend (cheddar, asadero, Monterrey Jack)
  • Garnish
    • fresh cilantro, chopped

Steps

Step 1

Set oven to 350F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Drizzle the remaining enchilada sauce over the enchiladas, then top it off shredded cheese.

Step 8

Bake for 15 minutes or until the cheese has melted.

Calories313cal
Protein37g
Fats13g
Carbs12g
Fiber3g
Sugar6g
Recipe 2

Spanish Cauliflower Rice

Prep 5min
Cook 10min
Total 15min
135cal

Ingredients

Ingredients for 5 servings:

  • 1 1/2 tablespoons olive oil
  • 1 tablespoon mined garlic
  • 1/3 cup red onion, diced
  • pinch of turmeric
  • 1 teaspoon cumin
  • 2 spicy (chipotle) chicken sausage, chopped into 1/2-inch pieces
  • 1lb (16oz) raw cauliflower rice (or pearls – I used Taylor Farms brand that I found in Kroger)
  • 2 tablespoons tomato paste
  • 4 tablespoons low-sodium chicken (or vegetable) broth
  • 1/3 cup finely diced cilantro
  • sea salt & pepper to taste
  • Garnish
    • fresh cilantro, lime

Steps

Step 1

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.

Step 2

Add chicken chorizo and mix everything together for an additional 3 minutes.

Step 3

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.

Step 4

Add fresh cilantro then season to taste with sea salt & pepper.

Step 5

Garnish and enjoy!

Calories135cal
Protein8g
Fats8g
Carbs8g
Fiber2g
Sugar4g
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Details

Prep 15min
Cook 40min
Total 55min
Total Calories: 448cal
Total Carbs: 20g
Total Fats: 21g
Total Protein: 45g
Total Fiber: 5g
Total Sugar: 10g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!