Chicken and Cauliflower Enchiladas
Serves 215 mins cook
these chicken and cauliflower enchiladas are seriously so good, I think I could have them for dinner every single night!!
0 servings
What you need
Instructions
Preheat oven to 400 degrees and grease a baking dish with 1 tbsp of avocado oil. Heat 1 tbsp of avocado oil on a large skillet over medium heat, then add in the frozen cauliflower rice. Cook the cauliflower rice until its completely defrosted and warm, then add in the salt, black pepper, garlic powder and paprika. Mix to combine, then remove from heat. Mix the shredded chicken and cauliflower rice together to evenly combine. Set aside. Pour about half of the enchilada sauce on the bottom of the baking dish. Fill each of the tortillas with about 1/3 cup of the chicken and cauliflower rice mixture, adding more or less based on your preference, and place in the baking dish. You may have some filling left over once all are filled. Top them off with the rest of the enchilada sauce and the shredded cheese, then transfer to the oven to bake for 15-20 minutes, until bubbling. Remove the baking dish from the oven, then squeeze the lime juice and sprinkle the cilantro on top of the enchiladas. Serve immediately for best results and store in the refrigerator for up to four days.View original recipe