YOUR SOLIN GENERATED RECIPE
Baked Green Chile Chicken Enchiladas with Cauliflower Tortillas
Savor these light yet flavorful enchiladas featuring tender baked chicken bathed in a zesty green chile sauce, wrapped in homemade cauliflower tortillas and finished with a sprinkle of low-fat cheddar. This dish offers a fresh twist on classic comfort food while keeping things clean and nutritious.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Roasted Green Chiles
1/4 cup shredded Low-Fat Cheddar Cheese
160 g Cauliflower Rice
2 medium Eggs
2 tbsp Almond Flour
Spices (Cumin, Salt, Pepper) to taste
1 tbsp Lime Juice
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with salt, pepper, and a squeeze of lime juice. Bake the chicken on a lined baking sheet for 20-25 minutes until fully cooked, then shred it using two forks.
Meanwhile, prepare the cauliflower tortillas by combining cauliflower rice, eggs, almond flour, a pinch of cumin, salt, and pepper in a bowl. Mix until a dough-like consistency forms.
Divide the mixture into two equal portions and press each onto a lightly greased parchment-lined baking sheet into tortilla shapes. Bake for 10-12 minutes until the edges are slightly golden.
Once baked, spoon a layer of shredded chicken onto each tortilla along with roasted green chiles and a sprinkle of low-fat cheddar cheese.
Roll the tortillas to enclose the filling and place them seam-side down in a baking dish. If desired, top with additional green chiles and cheese.
Bake the assembled enchiladas for an extra 8-10 minutes until the cheese melts and everything is heated through.
Remove from the oven, garnish with a little extra lime juice if desired, and serve warm.