6. Chicken Enchiladas with a Creamy Cauliflower Sauce
What you need:
1 pound chicken breast
1 red, 1 yellow, and 1 orange bell pepper, sliced
A medium onion, chopped
2 cups of chopped kale
4 ounces of mild cheddar cheese
6 tortillas
For the cauliflower sauce:
½ head of chopped cauliflower
2 cups of water
2 tbsp olive oil
2 tsp salt
A tbsp rosemary
2 tsp pepper
2 cloves chopped garlic
For the enchilada sauce:
Tbsp olive oil
Tbsp flour
Tbsp chili powder
A cup of water
3 ounces of tomato paste
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
1 tsp cocoa powder
salt
To Make:
Preheat the oven to 400 degrees. Fill a large pot about ⅔ full of water. Add the chicken. Boil the chicken for about ten minutes and then reduce to a simmer for about ten more minutes. Shred the chicken on a cutting board. Place the peppers and onions on a baking sheet. Roast for 20 minutes. Set aside. Make the sauces while the chicken is boiling. Boil cauliflower in 2 cups of water for ten minutes. Save the water. Saute the garlic in oil over medium heat. Add all of the ingredients plus a third of a cup of the water into the blender, blend until smooth.
For the enchilada sauce, mix all of the ingredients in a bowl and set aside. Reduce oven temp to 350 degrees. Combine the onions, peppers, kale, and chicken in a bowl. Add a layer of sauce to the bottom of a 9 by 13-inch baking dish. Fill each tortilla with the chicken mixture and the cauliflower sauce. Roll up and place in the baking dish. When they are all wrapped, top with cheese and enchilada sauce. Bake for 20 minutes and serve hot.