Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

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  • 4 Cauliflower Tortillas see recipe link in notes
  • fresh cilantro, for garnish
  • lime wedges


  • 1 cup shredded chicken
  • 1 Tbsp canned green chiles
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 2 Tbsp water or broth
  • salt and pepper to taste


  • 1/2 cup cottage cheese
  • 1/4 cup greek yogurt
  • 1 Tbsp canned green chiles
  • 1/4 cup cilantro, coarsely chopped
  • 1 clove garlic
  • 1 tsp Celtic sea salt
  • 1 tsp fresh lime juice


  • Preheat oven to 375 degrees F.
  • In a large skillet, mix together all filling ingredients and let simmer 8 minutes on medium low heat.
  • In a blender or food processor, add all sauce ingredients and blend until smooth.
  • Place a tortilla in a baking dish, add 1/4 filling and a tablespoon of sauce and fold over tortilla. Repeat with the remaining tortillas and filling.
  • Spoon the remainder of the sauce over the top and bake for 10 minutes.
  • Put two enchiladas on each plate, garnish with fresh cilantro and serve with lime wedge.


1 serving = 4 oz protein, 2 cups vegetable
Click here for Cauliflower Tortillas recipe.
Phase II Variation:
  • Top with Monterrey jack cheese before baking and/or cotija cheese after.
  • Serve with avocado slices.