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.