Keto, Dairy Free Green Enchiladas with Avocado Tortillas and Cauliflower Tomatillo “Cream” Sauce

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Happy Friday!

We all know I am a Southern California girl living in New York.  I truly love New York, but Lord knows I miss some good Mexican food.  Mexican food, and really Latin American food as a whole, has always been my favorite.  I love the combination of bold flavors and fresh ingredients that somehow manages to both excite your tastebuds and comfort your soul.  I also love the culture of cooking for the one’s you love, for taking the time to do it right and get the most flavor possible out of each ingredient.  This enchilada recipe hits all of those notes for me.  I love making it because it’s fairly simple, using fresh, summer ingredients and allowing them to meld together into a cohesive dish, completely transforming each ingredient and becoming a completely new creation.

No, this enchilada recipe doesn’t have any of the traditional ingredients like cheese, sour cream, or corn/flour tortillas, but I doubt you even notice it.  The Avocado Tortillas have a shockingly similar texture to enchilada tortillas you are used to and hold up well under the thick and creamy sauce.  The cauliflower, with the addition of some coconut flour, to help thicken it up, allow the sauce to get creamy with the bright tomatillos and slightly spicy jalapeno.

Each part of this recipe is about bringing out the most of each ingredient.  The vegetables for the sauce are roasted to intensify their flavor and give richness.  The chicken is seared to get all that caramelized deliciousness, and then cooked in the tomatillo, cauliflower sauce so that the chicken takes on the flavors of the sauce, and vice versa.  Wrapped in the Avocado Tortillas , the rich creaminess of the avocado round out the dish perfectly.  Add the fresh cilantro and you will be left both comforted and satisfied.

Jeff, my biggest critic being my steak and potatoes, non-Keto husband, said that these enchiladas tasted just like what he would want from an enchilada and that he didn’t miss the cheese and couldn’t even tell that the tortillas weren’t traditional.  I promise you he’s not shy about telling me how he feels, so I can promise you that he means every word.  Now I understand, not everyone is dairy intolerant.  These enchiladas would of course be delicious with some cheese mixed in with the chicken and melted on top.  It’s totally up to you.  I didn’t miss it, but if you can’t imagine enchiladas without some cheese, then add it.

These enchiladas will satisfy that carb-y craving with only eight net carbs for two enchiladas and they are really nutritionally rich, having a optimal fat to protein ratio.  This is a perfect amount for dinner and I am totally full and satisfied when finished; never any late night grazing after this meal.  They also make amazing leftovers!  I ate this for lunch for like six days straight and it was delicious every single time.  I wish I had some right now.  Maybe I will go make another batch… I know Jeff won’t complain.

As always, make sure to share pictures of your creations with me and your fellow Feasters!  I love to hear how you guys are doing so always feel free to leave me line via email, social media, or in the comments.  You guys are the reason I do this.

Have a fantastic weekend and talk soon!

-Tedi


Keto, Dairy Free Green Enchiladas with Avocado Tortillas and Cauliflower Tomatillo "Cream" Sauce
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Delicious dairy-free, Keto, enchilada option that is easy and full of flavor. You won't miss the cheese or the traditional tortillas.
Nutrition Facts
Keto, Dairy Free Green Enchiladas with Avocado Tortillas and Cauliflower Tomatillo "Cream" Sauce
Amount Per Serving
Calories 609 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 219mg 73%
Sodium 340mg 14%
Potassium 624mg 18%
Total Carbohydrates 16g 5%
Dietary Fiber 8g 32%
Sugars 6.5g
Protein 46.8g 94%
Vitamin A 10%
Vitamin C 112%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dinner, Lunch
Net Carbs 8 Net Carbs
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 40 minutes
Servings
servings (2 enchiladas per serving)
Ingredients
Course Dinner, Lunch
Net Carbs 8 Net Carbs
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 40 minutes
Servings
servings (2 enchiladas per serving)
Ingredients
Nutrition Facts
Keto, Dairy Free Green Enchiladas with Avocado Tortillas and Cauliflower Tomatillo "Cream" Sauce
Amount Per Serving
Calories 609 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 219mg 73%
Sodium 340mg 14%
Potassium 624mg 18%
Total Carbohydrates 16g 5%
Dietary Fiber 8g 32%
Sugars 6.5g
Protein 46.8g 94%
Vitamin A 10%
Vitamin C 112%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Preheat oven to 400 degrees.
  2. Note on handling Tomatillos: Make sure to remove the skin and wash before dicing. They will have a sticky film under the skin that you will want to wash off cooking.
  3. In a large bowl, add tomatillos, jalapeños, red onion, cauliflower and garlic cloves. Toss with 4 tbsp (1/4 cup) olive oil.
  4. Line sheet pan with foil and evenly disperse tomatillo vegetable mixture onto pan.
  5. Roast for 25 minutes, until the tomatillos are turning brown, totally soft, and the cauliflower is cooked through.
  6. Reduce heat to 350 degrees.
  7. Put vegetable mixture in a blender and blend with the bone broth until smooth. Set aside.
  8. In a large saute pan or other heavy bottomed pot, heat on hight heat, and add two tablespoons of olive oil.
  9. Season chicken breast with salt and pepper. Sear off the top and bottom of the chicken breast, about 3 minutes on each side.
  10. Reduce heat to medium and add in the cauliflower, tomatillo mixture to the pan and bring to a boil. Reduce heat to simmer cook, uncovered, for 15 minutes, until chicken comes to 165 degrees.
  11. Remove chicken from pan and put in bowl. Let rest a few minutes before shredding with fork or with your hands.
  12. Whisk in 2 tsp of coconut flour to tomatillo sauce and cook until thickened slightly.
  13. Taste and season the cauliflower tomatillo mixture to taste.
  14. Mix half of the tomatillo mixture with the chicken.
  15. In a 9x13 casserole dish, add 1/4 cup of remaining cauliflower, tomatillo sauce, to the bottom of the dish.
  16. Take tortilla, adding about 1/4 cup of chicken mixture, roll and place in casserole dish. Continue until you have 8 rolls in one line.
  17. Top dish with remaining sauce and bake for 15 minutes until bubbling and warmed through.
  18. Garnish with cilantro and serve with side salad or roasted zucchini and ENJOY!!

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