Chicken Enchiladas With Cauliflower Tortillas

Chicken Enchiladas With Cauliflower Tortillas

Chicken Enchiladas With Cauliflower Tortillas

Since being on a restricted diet for some time now, (SCD), I have had to forego any Mexican food up till this point.  However, I recently came across a cauliflower tortilla recipe.  The original recipe left me needing some more specific instructions, so I completely re-wrote it and turned them into some very delicious enchiladas!  I actually like these shells better than corn tortillas for enchiladas.  My mouth is watering just thinking about them!
Cauliflower Tortilla Recipe
Makes 2 - 8" tortillas

In a food processor, finely chop one-half head cauliflower, including the small stems and the large peeled stem -- about 2 cups.  I find it easiest to use the chopping blade and feed the florets through the chute one at a time.  There's much less stopping and having to scrape the sides of the food processor bowl.

Bring a pot of water to a boil, and add the riced cauliflower.  Boil it for about 4 minutes.  Watch out for boil-overs!  It goes from just simmering to a full rolling boil in about 10 seconds.  Drain the cooked cauliflower through a cloth-lined strainer.  Set the strainer aside over a large bowl or sink to continue draining, and let the cauliflower cool down enough to work with it.  If there's a hook available, the cloth can be tied up and hung like cheese to drain.  Once it's cool enough to handle, squeeze out as much water as possible.  There will be only about 1/2 cup of cauliflower left once it is cooked, drained and squeezed.

Line large sized baking sheet with parchment paper. Set this aside.  Pre-heat the oven to 375F.

In a mixing bowl combine well:

The cooked, drained, riced cauliflower (above)
1 large egg
1/4 teaspoon Real sea salt
1/8 teaspoon Homemade Adobo Seasoning

Divide the cauliflower mixture into two portions, placing each on opposite ends of the baking sheet.  Spread the mixture into thin circles, about 1/8" thick 8" across with a spatula.  Go around the edges of the tortilla dough with a spatula, so that they are uniform in thickness.  Smooth the surface.

Bake the tortillas for about 10 minutes at 375F, or until they are firm enough to turn with a large spatula.  It is very important to make sure they are firm enough to flip before doing so, so that they won't break.  Test the tortillas, by lifting the edges before attempting to flip them.  Turn the tortillas over, and bake them an additional 5-6 minutes, or until they are firm enough to lift without breaking.  Remove them from the oven.  Using the parchment paper, slide the tortillas off of the baking sheet and allow them to cool completely.

At this point, the tortillas can be used for many applications that regular corn tortillas can be used.  They are a bit fragile for tacos, though it could work if one was very careful!

I made mine into some amazing enchiladas.
 

Chicken Enchiladas With Cauliflower Tortillas
Makes 2 enchiladas

Start with the cooled tortillas from the recipe above.  Keep them on the same baking sheet if preparing them the same day.  Otherwise, prepare a baking sheet with parchment paper, and set it aside.

Pre-heat the oven to 350F.

In a mixing bowl combine:

2 cups cooked, shredded chicken
1/4 teaspoon Real Sea Salt or Himalayan Salt
1/4 teaspoon  Homemade Adobo Seasoning

Once the filling is mixed, taste it.  If it doesn't taste great now, it won't taste great in the enchiladas.  Adjust seasonings if necessary.

Place about 1/2 of the chicken filling into each tortilla.  All of it may not fit.  At this point, some 1-2 tablespoons of SCD yogurt seasoned with a little Adobo, (linked above), may be added to the chicken, if desired.  Other additions may be added to the filling, as well, such as shredded cheese, jalapenos, etc.

Roll the tortillas around the filling, and place seam side down on the parchment lined sheet.  Top each with approximately 1 ounce of grated white cheddar cheese.  Garnish with chives or cilantro, if desired.  Bake them for about 8 minutes, or until the cheese is melted.  

Optional garnishes are yogurt, fresh chives or cilantro, guacamole, natural olives, home made salsa and the like.

Enjoy!