Chicken and Roasted Pepper Enchiladas with Creamy Cauliflower Sauce
Flavorful and fresh enchiladas, packed with plenty of veggies and spiced chicken. These are a healthy, low-calorie take on a classic Mexican dish.
Prep Time:40 mins
Cook Time:20 mins
Total Time:1 hour
1 lb chicken breast
1 red bell pepper [sliced]
1 orange bell pepper [sliced]
1 yellow bell pepper [sliced]
1 medium onion [chopped]
2 cups of kale [chopped]
4 ounces mild cheddar cheese
6 gluten free tortillas [all we had were Rudi’s spelt tortillas on hand]
1/2 head of cauliflower [chopped]
2 cups water
2 tablespoons olive oil
2 teaspoons sea salt
2 teaspoons black pepper
2 cloves of garlic [chopped]
1 tablespoons olive oil
1 tablespoons gluten free all purpose flour
1 tablespoons chili powder
1 cup water
3 oz tomato paste [about half of the can]
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon cocoa powder
1/2 teaspoon sea salt
Preheat oven to 400º
Boil and shred chicken. In a large pot, add chicken and fill 2/3 full with water. Boil chicken for 10 minutes then reduce to a simmer for 10 more. Shred on a cutting board using 2 forks and set aside.
Place sliced peppers and onion on a baking sheet and roast for 20 minutes. Set aside.
While chicken is boiling, make the sauces.
Boil chopped cauliflower in 2 cups of water for 10-15 minutes. Save the water. Sauté garlic in oil on medium heat. Add all ingredients plus 1/3 cup of the boiled water into the blender and blend until smooth.
For the enchilada sauce, combine all ingredients in a medium bowl and set aside.
Reduce the oven temperature to 350º and combine peppers, onions, chicken, and kale in a large bowl. Add a layer of enchilada sauce to the bottom of a 9×13 baking dish.
Fill each tortilla with the mixture and add a bit of cauliflower sauce. Roll up tightly and place in the pan with the seam-side facing down. Repeat.
Top the enchiladas with shredded cheese, more enchilada sauce, and more cauliflower sauce. Place in oven for 20 minutes.