Chicken Enchiladas

No need to wait for Taco Tuesday, enjoy enchiladas any day with this healthy and simple version. This can be made ahead and baked off after work or you can pull it together quickly on the fly with a store bought rotisserie chicken. 


2 boneless, skinless chicken breasts (or pulled, rotisserie chicken)

1 cup broth

2 cup riced cauliflower

Seasoning: Salt, pepper, smoked paprika

Purple cabbage, julienned

Siete Foods - grain-free tortilla wraps

Simply Organic - red enchilada simmer sauce

Chicken: Add chicken to a slow cooker (with a liner, optional- it makes clean up much faster) with a cup of broth and then season to taste. Cook on low for 3 hours. Once done, shred with forks and add a bit of the remaining juice to the shredded chicken so it doesn’t dry out. 

Heat olive oil in a skillet over medium heat and add cauliflower rice. Season to taste. Cook until the edges of the rice are just starting to brown. Remove from heat. 

Assembly: Spray an oven safe dish with avocado or olive oil spray. Heat the tortillas and layer the cauli rice, chicken and then cabbage. Roll up the wraps and place them in the dish. Top with the simmer sauce and cook at 350° F for 20-30 mins until enchiladas are warmed through and edges are crispy. Garnish with parsley and salsa verde.

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