Low-Carb Cauliflower Enchiladas

Eva
Eva
Eating enchiladas and watching your diet are not mutually exclusive, especially with this enchilada recipe, as they are made with Eva® Cauliflower Bits tortillas and filled with chicken in guajillo sauce, making them a healthy option ideal for a keto or ketogenic diet. Learn how to make low-carb red enchiladas and dare to enjoy them for breakfast or lunch. Delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 5 tomatoes, roasted and quartered, for the sauce
  • 6 guajillo chiles, clean and hydrated in water, for the sauce
  • 1/4 pieces onion, roasted for the sauce
  • 2 cloves garlic, roasted for the sauce
  • 1 1/2 cups chicken broth, degreased, for the sauce
  • 2 tablespoons olive oil, for the sauce
  • pinches salt
  • pepper
  • 2 1/2 cups Eva® cauliflower bits, 454 g
  • 1/4 cups cilantro, chopped, for the tortillas
  • 1/2 cups Parmesan cheese, grated, for the tortillas
  • 1 teaspoon garlic powder, for the tortillas
  • 2 eggs, for the tortillas
  • pinches salt, for the tortillas
  • pepper, for the tortillas
  • cooking spray, for greasing
  • 2 1/2 cups chicken, cooked and shredded
  • 1 cup Eva® butterhead lettuce, in strips, for garnish
  • 1/2 cups low-fat sour cream, for garnish
  • 1/2 cups panela cheese, in cubes, for garnish
  • 1 avocado, sliced, for garnish
Preparation
30 mins
20 mins
Low
  • For the sauce, blend the tomato with the guajillo pepper, onion, garlic, and chicken broth until fully integrated. In a small saucepan with hot olive oil, cook the sauce with salt and pepper for 10 minutes over low heat.
  • Place the Eva® Cauliflower Bits in a large bowl, add cilantro, Parmesan cheese, garlic powder, and the two eggs; season with salt and pepper, and mix until you get a manageable and moist dough.
  • Grease a skillet or griddle with cooking spray over low heat, place a small amount of dough and spread it with a spoon to form a medium circle, cook for 10 minutes over low heat, remembering to cook both sides. Keep them warm with a cotton napkin. Set aside until use.
  • Assemble the enchiladas, fill the tortillas with the shredded chicken and fold in half. On a plate, place some guajillo sauce, arrange the enchiladas, and top with more sauce. Serve with Eva® French Lettuce, reduced-fat sour cream, panela cheese, and avocado. Enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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