Low Carb Chicken Enchiladas w/Cauliflower Rice - Single Serving

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 393.5
  • Total Fat: 12.2 g
  • Cholesterol: 70.7 mg
  • Sodium: 1,594.0 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 9.9 g
  • Protein: 42.3 g

View full nutritional breakdown of Low Carb Chicken Enchiladas w/Cauliflower Rice - Single Serving calories by ingredient


Introduction

Low Carb Chicken Enchiladas with Cauliflower Spanish rice...great for a low carb dieter! Low Carb Chicken Enchiladas with Cauliflower Spanish rice...great for a low carb dieter!
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 olives
    1 cup Yogurt Plain Greek Yogurt, non-fat
    24 tbsp Herdez Tomatillo Salsa (1 jar)

Tips

Easy to make and freezes well.


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.