Low Carb Enchiladas

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Enchiladas is one of our favorite meals and I love making a big pan of enchiladas as a way to use leftover meat and rice.  Since we have been eating more low carb meals, I made these enchiladas with a couple of adaptations to make them lower in carbs.  

I posted easy enchiladas a few years ago as a great way to use up leftovers as a "leftover makeover" meal.  These are made similarly, but with some tweaks to make low carb enchiladas.  

I start by cooking a diced onion in a small amount of olive oil, then adding riced cauliflower and chopped leftover meat.  In this case, I used leftover roast pork, but leftover beef or chicken would be good too.  You could also use rotisserie chicken, canned chicken, or just dice and sauté a chicken breast or two.  

I used one bag of frozen riced cauliflower in place of using rice.  If you have a smaller family, you could use half a bag.  I steam fresh cauliflower for ricing too, but this frozen riced cauliflower is so convenient for easy meals like this.  I buy this at Aldi, but I think it is available in most grocery stores.

I use low carb tortillas to make these lower carb enchiladas.  These are very affordable at Aldi.  

Spread a thin layer of salsa in the bottom of a 9 X 13 baking pan.  We love this easy homemade salsa.  

Place meat-cauliflower mixture and shredded cheese in low carb tortillas.  

Roll each tortilla up and gently set in pan.  

Then cover with more salsa and shredded cheese and bake.  

If you like, garnish with fresh chopped cilantro.  My family loves enchiladas and they could not tell any difference between these low carb enchiladas and the way I made them previously.  They almost finished the whole pan in one night.  

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Low Carb Enchiladas
Serves 8
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Ingredients:
(Pick and choose the filling ingredients you like)

1 Tbsp. olive oil
1 onion, diced
Shredded chicken, beef, or pork (leftover meat works great)
Riced cauliflower
Shredded cheese
8 low carb tortillas 
Salsa and/or Enchilada sauce
Salt and pepper to taste


1.  Prepare a 9 X 13 pan by spreading a thin layer of salsa or enchilada sauce in the pan.  
2.  In a large skillet (amazon link), sauté onion in a little olive oil.  Then add riced cauliflower and meat.  Stir and cook to warm through and salt and pepper to taste.  
3.  Fill tortillas with cauliflower-meat mixture and shredded cheese.  Then roll them up placing them seam side down in the baking pan.  Eight to nine should fit nicely in the pan.  
3.  Drizzle more salsa or enchilada sauce over the prepared tortillas.  Then sprinkle more shredded cheese on top.  
4.  Bake at 350 degrees F. for 25 minutes.

Delicious with homemade guacamole and sour cream.  

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