NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

0.5 cup riced Cauliflower

1 large Egg White

0.25 cup Green Chiles

0.25 cup Low-Fat Shredded Cheese

0.25 medium Onion

Spices & Salt to taste

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Prepare the cauliflower tortillas: In a bowl, combine the riced cauliflower, egg white, and a pinch of salt along with your preferred spices. Mix well until the mixture binds together.

• 3

  Place the cauliflower mixture onto a sheet of parchment paper and press it out evenly into two thin rounds to form tortillas. Bake these in the oven for about 10-12 minutes until they firm up slightly.

• 4

  Meanwhile, shred the cooked chicken breast and dice the onion finely. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, and a pinch of cumin, garlic powder, salt, and pepper.

• 5

  Once the tortillas are ready, spoon a portion of the chicken filling onto each tortilla and roll them up, forming enchiladas.

• 6

  Place the rolled enchiladas in a baking dish, sprinkle the low-fat shredded cheese evenly on top, and return to the oven for an additional 8-10 minutes, or until the cheese is melted and bubbly.

• 7

  Serve warm and enjoy your protein-packed, lower-calorie enchiladas.