Name: Low-Carb Cauliflower Enchiladas
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.

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Low-Carb Cauliflower Enchiladas

Ingredients

Preparation

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