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!