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Recipe of Low Carb Cauliflower Enchiladas
Eva

Eva

Recipe of Low Carb Cauliflower Enchiladas
Eva

Eva

Recipe of Low Carb Cauliflower Enchiladas
Eva

Eva

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Low Carb Cauliflower Enchiladas

30 mins
20 mins
Low
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Eating enchiladas and taking care of your diet are not fought, much less with this enchilada recipe, since they are made with Cauliflower Eva® tortilla bits and are stuffed with chicken in guajillo chili sauce, making them a healthy and ideal option for a keto or ketogenic diet. Learn how to make low carb red enchiladas and dare to enjoy them at your breakfasts or meals. Delicious!
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Ingredients

6 portions
  • 5 tomatoes, roasted and quartered, for the sauce
  • 6 guajillo chilies, 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 soup, for the sauce
  • 2 tablespoons olive oil, for the sauce
  • to taste salt
  • to taste black pepper
  • 2 1/2 cups Cauliflower Eva® Bits, 454 g
  • 1/4 cups coriander, chopped for tortillas
  • 1/2 cups parmesan cheese, grated, for tortillas
  • 1 teaspoon garlic powder, for tortillas
  • 2 eggs, for tortillas
  • to taste salt, for tortillas
  • to taste black pepper, for tortillas
  • enough cooking spray oil, to grease
  • 2 1/2 cups chicken, cooked and minced
  • 1 cup French Lettuce Eva®, in strips, to accompany
  • 1/2 cups low fat sour cream, To accompany
  • 1/2 cups panela cheese, diced, to accompany
  • 1 avocado, sliced, to accompany

Preparation

For the sauce, liquefy the tomato with the guajillo chile, the onion, the garlic and the chicken stock until completely integrated. In a saucepan with hot olive oil, cook the sauce with salt and pepper for 10 minutes over low heat.
Place the Cauliflower Eva® Bits in a large bowl, add the coriander, the Parmesan cheese, the garlic powder, the two pieces of egg; season with salt and pepper, and mix until you get a manageable, moist dough.
Grease a frying pan or griddle with oil spray over low heat, place a little dough and spread it with the help of a spoon to form a medium circle, cook for 10 minutes over low heat, remember to cook on both sides. Keep them warm with the help of a cotton napkin. Reserve until use.
Assemble the enchiladas, fill the tortillas with the minced chicken and fold in half. On a plate, place a little guajillo sauce, arrange the enchiladas and bathe with more sauce. Accompany with Eva® French Lettuce, reduced fat sour cream, panela cheese and avocado. Enjoy!

PRESENTATION

Accompany with Eva® French Lettuce, sour cream, panela cheese and avocado.

TIPS

Cook over low heat the Cauliflower Eva® bit omelette, so you don't lose flexibility.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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