Low-carb Enchiladas
Attention Tex Mex lovers!
Today we made these delicious low-carb enchiladas. Enchiladas are a Mexican dish that consists of stuffed tortillas covered with a spicy tomato sauce and grated cheese. It's super easy to make and a perfect dish for a cozy evening. Traditional enchiladas are often made with corn tortillas. These tortillas are tasty, but contain a lot of carbohydrates.
That's why we used homemade cauliflower tortillas in our low-carb version. We also made a spicy tomato sauce ourselves and filled the tortillas with pulled chicken. We then sprinkled the filled tortillas and tomato sauce with mozzarella and baked in the oven. The end result is delicious low-carb enchiladas. The filled tortillas are soft and creamy and the sauce gives the dish a nice spicy taste. In short, a delicious low-carb evening meal!
Tips: With this recipe you can make low-carb enchiladas for four people. With the enchiladas you can serve a fresh salad and optional toppings, such as crème frache and guacamole. You can adapt this basic recipe to your liking. For example, you can replace the pulled chicken with (vegetarian) seasoned minced meat and add extra vegetables, such as bell pepper and onion.
The enchiladas can be stored in the refrigerator for up to 2 days after preparation or frozen per portion. I hope you like it. Check out our other Mexican dishes for more inspiration.
Ingredients
Cauliflower tortillas
400 gr cauliflower rice
3 eggs (M)
1/2 tsp salt
1/4 tsp black pepper
Enchilada sauce
3 tbsp olive oil
2 tbsp arrowroot powder
1 can of tomato pulp or cubes
350ml water
1/2 vegetable stock cube
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp garlic powder
salt and pepper to taste
Filling
500 gr chicken breast
150 gr mozzarella
Preparation Method
Fill a pan with water and add the chicken breasts. Bring the water to the boil and cook the chicken breasts for about 20 minutes. Remove the chicken breasts from the pan and pull them apart with two spoons to make pulled chicken. Preheat the oven to 180 degrees.
Heat a tablespoon of olive oil in a large frying pan and add the cauliflower rice. Stir fry the rice for about 3 minutes. Add the rice to a clean tea towel or cheesecloth and let it cool for a while. Then wring the liquid out of the rice and add the rice to a bowl. Add the eggs, salt and pepper to the bowl and mix well. Line a baking tray with baking paper and scoop 8 heaps onto the baking tray. Shape the heaps into 8 tortillas and bake them in the preheated oven for 10 minutes.
Then flip the tortillas and bake for another 5 minutes. If all the tortillas do not fit on the plate, you can bake it in half. Then fry the tortillas in the frying pan for two minutes for a brown crust. Heat 3 tbsp olive oil in a frying pan and add the arrowroot and chili powder. Fry for 2 minutes, stirring, and then add the tomato pulp, water and other herbs. Lower the heat and let it simmer for 10 minutes.
Take the oven dish and grease it with oil. Add a few tablespoons of sauce and place two tortillas on top. Then add the pulled chicken, cheese and a little sauce. Repeat until all ingredients are used up. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil from the dish and bake for a further 5 minutes. Divide the enchiladas among four plates and serve with spring onion, crème frache and guacamole, if desired.
Nutritional values
Serving Size: 1/4 of the Dish
Calories: 420
Fat: 45.9
Carbs: 10.1
Protein: 45.9
Prep time: 25
Cooking time: 50
Total time: 75
Servings: 4 servings
Category: Main course
Cuisine: Mexican
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