Name: Chicken Enchiladas with Mexican Cauliflower Rice
Yield: 4 servings
Ingredients: 1 tsp cumin; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp chili powder; 10 oz can mild red enchilada sauce; 4 oz can mild green chilis; ½ cup diced tomatoes; 4 6 oz raw boneless skinless chicken breasts, butterflied; 1 cup reduced-fat shredded Mexican cheese blend; 6 tbsp reduced fat cream cheese; 3 cups grated cauliflower; 4 ½ oz diced avocado; ¼ cup cilantro for garnish (optional)

AuthorKimDifficultyBeginner

This was so creamy, cheesy and delicious, it's now one of my new favorite dinners. I will definitely be making this again and again. I marinated the chicken and froze it along with the riced cauliflower to make meal prep a snap. Each serving is 1 lean, 1 healthy fat, 3 greens and 3 condiments

Yields4 Servings

1 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

10 oz can mild red enchilada sauce

4 oz can mild green chilis

½ cup diced tomatoes

4 6 oz raw boneless skinless chicken breasts, butterflied

1 cup reduced-fat shredded Mexican cheese blend

6 tbsp reduced fat cream cheese

3 cups grated cauliflower

4 ½ oz diced avocado

¼ cup cilantro for garnish (optional)

Preheat oven to 375 ℉

In a Ziploc bag add all spices and chicken. Massage to coat all sides of meat,

Add chicken pieces to a greased baking dish. Top with enchilada sauce. Chunk up cream cheese and sprinkle over the top of dish.

Cover with foil and bake for 30 minutes. Remove from oven. With a fork flip the chicken pieces and mix in melted cream cheese.

Sprinkle shredded cheese evenly over the top. Bake uncovered for 15 minutes more until cheese is melted and chicken is cooked through. Replace foil if dish starts to brown more than you'd like before chicken is cooked.

Meanwhile heat skillet over medium heat and add grated cauliflower, tomatoes, chilis and 1/2 cilantro (if using). Sauté until cauliflower is tender.

Serve chicken over bed of Mexican cauliflower rice and top with avocado and remaining cilantro.

Ingredients