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The Fitchen

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.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 475
Ingredients Method

Ingredients
  

  • 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]
Cauliflower Sauce:
  • 1/2 head of cauliflower [chopped]
  • 2 cups water
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 tablespoon rosemary
  • 2 teaspoons black pepper
  • 2 cloves of garlic [chopped]
Enchilada sauce:
  • 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

Method
 

  1. Preheat oven to 400º
  2. 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.
  3. Place sliced peppers and onion on a baking sheet and roast for 20 minutes. Set aside.
  4. While chicken is boiling, make the sauces.
  5. 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.
  6. For the enchilada sauce, combine all ingredients in a medium bowl and set aside.
  7. 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 9x13 baking dish.
  8. 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.
  9. Top the enchiladas with shredded cheese, more enchilada sauce, and more cauliflower sauce. Place in oven for 20 minutes.
  10. Top with fresh cilantro and enjoy!