Low Carb Enchiladas with Spanish Cauliflower Rice
Low-Carb Enchiladas Recipe
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.
Spanish Cauliflower Rice
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!