AuthorKevin PetrizioThis is an update to an older recipe. Be careful with the heat! Make sure you use chili peppers that you like and aren't too hot for your taste.
Toast the chilies in a hot pan until fragrant. (about 10 to 15 seconds per side).
Allow chilies to cool and then remove stems, seeds, and veins.
Char the onion, tomatoes and garlic in a hot pan.
Place the chilies, onion, tomatoes, garlic and oregano in a pot with just enough water until the ingredients are almost covered.
Bring to a boil and then reduce the heat to low.
Simmer for 15 minutes to reconstitute the chilies and soften the veggies.
Blend everything until smooth. It usually takes about a minute. Start on low and slowly move to medium if your blender has settings. Add water little by little if necessary to blend. Do it in two batches if needed.
When done strain the mixture.
Add salt to taste.
Toast 2 tortillas in oven or toaster oven. Cut into wedges.
Add enchilada sauce to a medium size pot over low-medium heat. Add chicken breasts and cook until chicken is cooked through. It should take about 15-20 minutes.
When chicken is cooked through, shred or chop the chicken. Add back into the sauce and simmer for about 5 minutes. Add some water if needed.
Steam the cauliflower rice and season.
Divide the cauliflower into two bowls. Add half of the chicken and sauce over the cauliflower in to each bowl . Add 1oz. of avocado and garnish with the chopped green onion.
This makes 2 servings
Count each serving as: 1 Protein -- 2 Veggies -- 1 Starch -- 1 Fat
Ingredients
Directions
Toast the chilies in a hot pan until fragrant. (about 10 to 15 seconds per side).
Allow chilies to cool and then remove stems, seeds, and veins.
Char the onion, tomatoes and garlic in a hot pan.
Place the chilies, onion, tomatoes, garlic and oregano in a pot with just enough water until the ingredients are almost covered.
Bring to a boil and then reduce the heat to low.
Simmer for 15 minutes to reconstitute the chilies and soften the veggies.
Blend everything until smooth. It usually takes about a minute. Start on low and slowly move to medium if your blender has settings. Add water little by little if necessary to blend. Do it in two batches if needed.
When done strain the mixture.
Add salt to taste.
Toast 2 tortillas in oven or toaster oven. Cut into wedges.
Add enchilada sauce to a medium size pot over low-medium heat. Add chicken breasts and cook until chicken is cooked through. It should take about 15-20 minutes.
When chicken is cooked through, shred or chop the chicken. Add back into the sauce and simmer for about 5 minutes. Add some water if needed.
Steam the cauliflower rice and season.
Divide the cauliflower into two bowls. Add half of the chicken and sauce over the cauliflower in to each bowl . Add 1oz. of avocado and garnish with the chopped green onion.
This makes 2 servings
Count each serving as: 1 Protein -- 2 Veggies -- 1 Starch -- 1 Fat
