YOUR SOLIN GENERATED RECIPE
Baked Green Chile Chicken Enchiladas with Cauliflower Tortillas
Enjoy a vibrant twist on classic enchiladas featuring tender shredded chicken, a zesty green chile enchilada sauce, and nutrient-packed cauliflower tortillas. Each bite is bursting with flavor and a delightful mix of textures, offering a balanced meal that meets your protein and calorie needs.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Rice
1 large Egg
1/3 cup Green Chilies
1/4 cup Low-Fat Mozzarella Cheese
1/2 cup Green Chile Enchilada Sauce
Spices (Cumin, Coriander, Salt, Pepper)
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with salt, pepper, and a pinch of cumin and coriander. Bake or quickly sauté until fully cooked, then shred the meat.
In a bowl, combine the cauliflower rice, egg, and green chilies. Stir in a pinch of salt and pepper to create a cohesive mixture for the tortillas.
Place small portions of the cauliflower mixture onto a piece of parchment paper and press into thin, circular shapes to form tortillas.
Heat a non-stick skillet over medium heat and cook each cauliflower tortilla for about 2 minutes on each side until lightly golden. Set aside.
Spread a thin layer of green chile enchilada sauce on each tortilla, add a layer of shredded chicken, and sprinkle with low-fat mozzarella cheese.
Roll each tortilla to enclose the filling and place them seam-side down in a baking dish. Drizzle the remaining enchilada sauce over the top.
Bake for 10-12 minutes until heated through and cheese is slightly melted.
Garnish with additional spices or fresh cilantro if desired, and serve warm.