Lean and Green RecipesRecipes for those on the Plan or Keto or Low-Carb Diet
 

 

 
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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
OPTAVIA Counts:
  • 1
    Lean
  • 3
    Green
  • 2
    Condiment

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.

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