Low Carb Chicken Enchiladas w/Cauliflower Rice - Single Serving

Name: Low Carb Chicken Enchiladas w/Cauliflower Rice - Single Serving Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 5
Ingredients: 1 head large (6-7 dia) Cauliflower raw; 1.75 cup Best Choice Diced Mexican Tomatoes 1/2 cup=123g (by CHUCKLES0719); 5 serving Mama Lupes Low Carb Tortillas; 15 ounces Chicken Breast (cooked) no skin roasted; 100 grams Cilantro raw; 1 cup Yogurt Plain Greek Yogurt non-fat; 3 oz Cheese Kraft Pepper Jack; 10 jumbo black olives; 1 cup Yogurt Plain Greek Yogurt non-fat; 24 tbsp Herdez Tomatillo Salsa (1 jar)

Minutes to Prepare: 45
Minutes to Cook: 25

Number of Servings: 5

Ingredients

1 head, large (6-7" dia) Cauliflower, raw 1.75 cup Best Choice Diced Mexican Tomatoes 1/2 cup=123g (by CHUCKLES0719) 5 serving Mama Lupes Low Carb Tortillas 15 ounces Chicken Breast (cooked), no skin, roasted 100 grams Cilantro, raw 1 cup Yogurt Plain Greek Yogurt, non-fat 3 oz Cheese, Kraft Pepper Jack 10 jumbo black olives1 cup Yogurt Plain Greek Yogurt, non-fat 24 tbsp Herdez Tomatillo Salsa (1 jar)

Directions

Grate cauliflower and steam, add drained can of Mexican tomatoes to make "Spanish Cauliflower Rice." Poach chicken and dice. Make enchilada mixture with chicken, diced cilantro, diced olives, Greek yogurt, and pepper jack (or cheddar) cheese. Spoon "rice" into individual casserole dishes. Place tortilla on top and spoon mixture onto tortilla. Repeat to make 5 individual portions. Mix tomatillo salsa and remaining Greek Yogurt and spoon over enchiladas and rice. Freeze for later use.

Serving Size: 5 individual portions

Number of Servings: 5

Recipe submitted by SparkPeople user JSPATT.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving