Ingredients
- 1 tablespoon canola oil
- 1 cup cauliflower rice
- 1/2 yellow onion minced
- 1 4-ounce can diced green chilis
- 1 clove garlic minced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon oregano
- 1 can tomato sauce 15 ounces
- 1 cup fat free chicken broth
- 3 cups cooked chicken breast shredded
- 8 corn tortillas
- 1 cup sharp cheddar reduced fat
- 1 cup fat free greek yogurt
Instructions
- Preheat the oven to 375 degrees.
- Add Canola oil to a large skillet with the cauliflower rice, onion, diced green chilis and garlic on medium high heat.
- Cook for 5-7 minutes, stirring occasionally.
- Remove the mixture from the pan, add in the chili powder, cumin, salt, oregano, tomato sauce and chicken broth and bring to a boil, whisking well.
- Turn off the heat.
- Add in one tortilla at a time into the sauce, then place into the baking pan.
- Add in a scoop of chicken and the cauliflower mixture before rolling the tortilla.
- Pour the remaining sauce over the enchiladas and top with cheese.
- Bake for 20 minutes covered with foil.
- Top with yogurt before serving.
Nutrition
Calories: 257kcal | Carbohydrates: 17g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 524mg | Potassium: 404mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1070IU | Vitamin C: 15.1mg | Calcium: 193mg | Iron: 2.3mg
