These Low Carb Chicken Enchiladas with Avocado Cream are so scrumptious you won’t even miss the original version made with tortillas.
A mildly spiced tomato based sauce, with shredded chicken, delicately wrapped in blanched cabbage leaves, baked in the oven and served with an avocado cream and salsa.
If you can have dairy, sprinkle a little grass-fed cheese on top, but it’s just as good without and thus would make it a great dairy-free dish.
To make the salsa you can use the Pico De Gallo recipe in our Healthy Beef Taco Post. Either serve it finely diced or blend together for a smooth salsa.
The Avocado Cream is an incredible combination of ripe avocados, coriander, lime juice, and olive oil, blend it all together to create a smooth tantalizing cream. P.S it also makes a beautiful dressing to serve with salads.
This recipe is loaded with healing tomatoes, from the base of the sauce to the salsa, which raises the question…
Why are Tomatoes Good for Us?
Although we tend to see them as a vegetable, tomatoes are a fruit. Daily consumption of tomatoes provides a great wealth of health benefits, along with adding a great flavour to the food.
Tomatoes contain an impressive amount nutrients some of which are vitamin A, vitamin C, and vitamin K, as well as vitamin B6, folate, and thiamine. They are also a great source of potassium, manganese, magnesium, phosphorus, and copper.
Here are three of our top Tomato health benefits:
- Improves Vision – The Vitamin A found in tomatoes, aid in improving vision and preventing night-blindness as well as macular degeneration. Vitamin A is known as a powerful antioxidant. A lot of vision problems occur due to the negative effects of free radical damage and vitamin A, this being a powerful antioxidant, can help prevent those problems.
- Aids Digestion – Tomatoes are known for preventing both diarrhoea and constipation. They are loaded with fiber, which vital to keep the gut regular. A good amount of fiber helps stimulate peristaltic motion in the smooth digestive muscles and release gastric and digestive juices. This can regulate your bowel movements, thereby improving your overall digestive health.
- Maintains Healthy Skin – Tomatoes are great for maintaining healthy teeth, bones, hair, and skin. Applying tomato juice to the skin is even known to help severe sunburns and daily consumption has been proven to protect the skin against UV-induced erythema.
Health benefits of regularly consuming tomatoes:
When it comes to purchasing tomatoes, we highly recommend finding vine-ripened organic tomatoes as they contain a higher antioxidant content than commercially produced tomatoes.
With that being said…Here is this seriously yummy Low Carb Chicken Enchiladas Recipe for you to enjoy 🙂Print
Low Carb Chicken Enchiladas w/ Avocado Cream (Keto friendly, Gut healing)
- Prep Time: 20 - 30 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes to 1 hour
- Yield: 4 1x
- Category: Main
- Cuisine: Mexican
4 free range/organic chicken breasts, de-boned and sliced
1 head of cabbage
1 tablespoon olive oil
1 small yellow onion, diced
1 teaspoon cumin
¼ teaspoon cayenne
Himalayan salt and pepper to taste
For the Enchilada Sauce:
1 teaspoon olive oil
2 garlic cloves, minced
¾ cups bone broth
1 ½ cups canned crushed tomato, organic
1 small chopped Jalapeno, optional
1 teaspoon Mexican hot chili powder (or more to taste)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon Himalayan salt
Fresh black pepper, to taste
For the Avocado Cream:
2 ripe avocados
A handful of fresh coriander
1 garlic clove
2 tablespoons of hempseed oil or olive oil
Juice of 1 lime
Himalayan salt, to taste
¼ cup shredded grass-fed cheese (omit for a dairy-free alternative)
Garnish with chopped coriander and pico de gallo
- Preheat oven 200C
- Make the Enchilada Sauce: Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the bone broth, tomato sauce, jalapeno, hot chili powder, cumin, and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use.
- Cut the stem of cabbage head off. Run head of cabbage under warm water to soften, start peeling leaves in big chunks.
- In a pot, boil 2 cups of water with a teaspoon salt. Place 1-2 leaves at a time in boiling water and boil for 30 seconds, fully submerging the cabbage leaf. Remove and set on a paper towel to drain and cool.
- Meanwhile while cooling, add 1 tablespoon olive oil, diced onions and sauté until onions become translucent about 3 minutes.
- Add chicken slices and brown. Remove skillet from heat.
- In a baking dish, add a thin layer of enchilada sauce to the bottom.
- To assemble, place the cabbage leaf on a cutting board, add a few spoons full of meat mixture in center of the leaf.
- Add a spoonful of enchilada sauce and a sprinkle of cheese (if using).
- Roll up like you would an enchilada, place stem side down in baking dish. Once you squeeze in as many enchiladas as you can, top with more enchilada sauce and cheese
- Bake covered for 25 minutes
- In the meantime make the avocado cream.
- For the Avocado Cream: Add all the ingredients into blender, and blitz until smooth and creamy. Transfer to jar and refrigerate until needed.
- Remove foil and bake uncovered for another 5 minutes
- Garnish with chopped cilantro, avocado cream and pico de gallo