Lean & Green Healthy Cauliflower Chicken Enchiladas

OPTAVIA Counts:

• 1 Lean
• 3 Green
• 2 Condiment

Who doesn’t love a nice enchilada? Well this amazing Cauliflower Chicken Enchiladas recipe will keep you on track with a meal that is delicious and easy to make! Could you enjoy healthy Mexican food at almost every meal? Complete this healthy lean and green Cauliflower Chicken Enchiladas recipe and you will have made a Mexican entree that is absolutely amazing, keeps you on any healthy meal plan and satisfies your cravings!

Difficulty: Easy

Servings: 2

Cooking Time: 20 minutes

Prep Time: 5 minutes

Benefits of Boneless Skinless Chicken in your Diet

Introduction

If you’re looking for a healthy, low-calorie food that’s easy to prepare, boneless skinless chicken breast is the perfect option. Chicken breasts are rich in selenium and vitamin B which help promote heart health. As well as high protein and low fat content that makes it great for anyone trying to lose weight. Chicken breasts are also versatile and can be used in many different dishes such as sandwiches or salads.

Chicken breasts are a high protein, low-fat food.

You can enjoy the benefits of boneless skinless chicken breasts in your diet. They are a high protein, low-fat food that provides nearly all the essential amino acids and vitamins. Protein is important for building muscle, boosting immunity, lowering blood pressure and improving heart health. It also promotes healthy hair growth and helps you feel full longer so you won’t overeat at mealtime.

Lean & Green Cauliflower Chicken Enchiladas

Ingredients

• 2 medium Cauliflower Tortillas
• 6 oz Raw Chicken Breast Chopped
• 1 small Dried Ancho Chile Pepper
• 1/2 tsp Chicken Bouillon
• 1 medium Garlic Cloves
• 1/3 cup Low-fat Mozzarela Shredded
• 2 tsp Low-fat Mozzarela Divided (optional)*
• 1 can Light Cooking Spray

Lean & Green Cauliflower Chicken Enchiladas

Instructions

1. Cut the raw chicken into large pieces. Place in a small saucepan and cover with water, bring to a boil, covered, until cooked through, approximately 10 to 15 minutes. When done shred the chicken with a fork; then set aside.
2. While the chicken is boiling, using another small saucepan, boil the dried ancho chile pepper in 2 cups of water for approximately 10 minutes. After the 10 minutes remove the pepper from the water set aside to cool;. Keep the liquid used to boil the pepper.
3. Once the pepper is cool, remove the stem and inner seeds from the pepper flesh.
4. In a blender or food processor, place the pepper flesh, half-cup of the boiling liquid, chicken bouillon, and garlic clove; puree until smooth.
5. Heat a lightly sprayed skillet for the enchiladas. Heat the enchilada sauce that was made in the blender/food processor in the skillet. Immerse one cauliflower tortilla in the sauce, and turn over once using a heat safe spatula.
6. Once immersed on both sides move the tortilla to a plate, and top with 1/2 of the chicken and 1/2 of the cheese; roll the tortilla folded end down on plate. Repeat with the remaining cauliflower tortilla, chicken, and cheese. Top with 1 teaspoon of the cheese , if so desired.