I love the macros on these Realgood Foods Enchiladas (the tortillas are made from chicken)! However they are a bit spicy for me, and very salty. They are also tiny, so in my usual style I added more bulk with some roasted veggies and protein.

First I broiled 2 cups of cauliflower with 1 Tbs olive oil for 10 minutes at 500° (Until soft on the inside and crisp on the outside).  Nutritionally, avocado oil or high heat canola oil would be a better choice, since olive oil has a lower smoke point, however I like the taste of olive oil better and I am willing to make the compromise for taste!

Then I cooked 1/2 cup of cauliflower rice on the stove and scrambled in some egg to make a cauliflower fried rice. I also added some cumin, paprika and dill for seasoning.

Then I put the enchiladas in another pan and added some unsweetened almond milk and a spoonful of mild red salsa to tone down the spiciness and saltiness. I cooked for about two minutes until the sauce thickened slightly.

For the last minute of cooking, I added a tablespoon of shredded cheese to the broiling cauliflower mix in the oven. When it was done, I mixed in the cauliflower rice and enchiladas. It turned out very good and was quite filling!