Low-Carb Chicken Enchiladas with Creamy Avocado Sauce
These healthy enchiladas are an excellent way to get more veggies in your day! By using collard greens in place of tortillas, you get less carbs and more nutrients. Top everything off with a smooth and creamy avocado sauce that’s free of dairy but full of flavor!
- 8 Leaves Collard Greens
- 1 Cup Brown Mushrooms
- 1 Cup Cauliflower Florets
- ½ Yellow Onion, cut to fit chute
- 1 Teaspoon Avocado Oil
- 1 Pound Organic Ground Chicken
- 1 Cup Salsa Verde, divided
- 1 Avocado, pitted
- 1 Lime, juiced
- 2 Tablespoons Full-Fat Coconut Milk
- ¼ Red Onion, finely diced
- 2 Tablespoons Cilantro, chopped
- 2 Tablespoons Unsalted Pumpkin Seeds
- ½ Teaspoon Sea Salt
- ⅛ Teaspoon Ground Black Pepper
- ⅛ Garlic Powder
Steps to Prepare
- Preheat oven to 350 degrees.
- For the collard greens, cut off the ends of the stems, and trim the center of each leaf to make it flat.
- Fill a large saucepan with 2 cups of water, and bring to a simmer.
- Add two leaves at a time, for about 60 seconds each, just until they turn a bright green color. Remove from the water immediately and place into a bowl of ice water to stop the cooking. Place onto paper towels to dry, and set aside while assembling the rest of the dish.
- Using the Shredder/Slicer attachment, shred the mushrooms, cauliflower, and onions in to a bowl and set aside.
- In a large sauté pan, add the oil on medium heat. Add the ground chicken, and cook for about 6 minutes, until it's almost fully cooked through, and browned slightly.
- Add the veggies and sauté for about 4 minutes.
- Add 1/2 cup of salsa verde, and allow to cook and slightly thicken and reduce for about 4 minutes. Increase the heat to high to allow the reduction to occur faster.
- Assemble enchiladas by adding 1/3 to 1/2 cup of the meat mixture to each collard green leaf, and roll up tightly. Place each one seam side down in a lightly greased baking dish.
- Once all “enchiladas” have been assembled, pour over the remaining salsa verde over the top of each “enchilada”, and place into the oven to cook for about 20 minutes.
- While the “enchiladas” are baking, add the remaining ingredients into the Veggie Bullet blender cup, and pulse until chunky and combined. Adjust seasonings as desired.
- Once “enchiladas” are done cooking, allow to cool slightly, and pour sauce over the top of each one.
- Garnish with additional pumpkin seeds and cilantro and serve.
- Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.