Enchilsagna Spanish Cauli Rice

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Enchilasagna! Spanish Cauli Rice! Oh, this was REALLY good. Mexican food is a favorite around my home, we could eat tacos every day I think. We also love enchiladas and this little idea has been rolling around my brain for some time now. I decided tonight was the nigh to try it out and this dish received rave reviews from the family! This is an S meal on the Trim Healthy Mama plan, it is also a very low carb meal for those following a low carb diet. 
Here’s my little trick, to keep this dish low in carbs and stay in S territory, I used thicker sliced deli meat in place of my tortillas. I chose a simple chicken breast variety and asked the lady at the counter to cut it about the thickness of a tortilla. 🙂 

  enchilasagnaI took a little shot of my daughters piece, she cannot have much dairy, so this is one piece that I only used a sprinkle of cheese on…it still looks yummy, even if you have to have this dairy free!enchilasagna

The completed Enchilasagna!! 
 If this were an action shot, you would see the sauce bubbling in the dish…the fragrance was fantastic!
enchilasagna 5
 Because I MUST have spanish rice – AKA Mexican rice. I adapted a favorite recipe and it worked out amazingly well!!

You will need one batch of my enchilada sauce found here in my Chicken Enchilada Casserole. I subbed 1/2-1 teaspoon of gluccie for the brown rice flour to keep this in S territory.

1 pound sliced lean deli meat of choice (about the thickness of tortillas)

1+ pounds of ground beef cooked with 1/2 cup of chopped onions
1 small can black olives
2 cups shredded cheese of choice – or leave off for dairy free

Preheat oven to 350 degrees.

Assemble your enchilasagna!

In a 9×13 baking dish layer in 4 slices of your deli meat so it covers the bottom like pictured above. Spread some of the enchilada sauce over the meat.
Layer in half of the ground beef and olives.
Layer on 4 slices of lean deli meat and cover with enchilada sauce.
Layer in the other half of the ground beef and olives.

Top with 4 more slices of lean deli meat.

Cover with the remaining enchilada sauce.
Sprinkle cheese over the top of everything.

Bake for 20 minutes or until cheese is melted and bubbly.

Spanish Cauli Rice:

1 – 12 oz bag of cauli rice (or approx 3 cups of riced cauliflower)
1/2 cup chicken broth
1/2 cup of diced onions

2 chopped garlic cloves
salt and pepper to taste
refined coconut oil for sauteeing
Saute onion and garlic for a couple of minutes over medium. Add in the cauli and chicken broth. Season with salt and pepper to taste. Cook until cauli is done and the liquid has evaporated. Done!


Be sure to check out the Trim Healthy Mama store for all your THM needs!

With Joy ~ Tina