Chicken and Cauliflower Enchiladas

This recipe is inspired by the Emotional dimension of wellness.

Emotional wellness is about feeling and being in touch with your emotions. It is also about managing your emotions so that your life doesn’t fall apart each time something doesn’t go your way. It involves controlling your reactions when disaster strikes and learning that your response is a choice you make but one that takes time to develop.

“Don’t twist yourself to fit into who you think people want you to be just to make them happy. It makes your soul all twisty-like. Be who you are. Accept and love all your quirky aspects. Make your soul happy. Don’t be a pretzel. Be your whole enchilada!”

When we struggle to think and act for ourselves, our personal desires take the back seat. Not being true to your authentic self is linked to unhappiness. Instead, being your authentic self is where you feel comfortable in your own skin, accepted by others and feel true to your sense of values. When you accept your authentic self, you realize you are enough right where you are!

“Authenticity is the daily practice of letting go of who we think we are supposed to be and embracing who we actually are." - Brene Brown

There are three keys to being authentic:

1. The ability to be imperfect.

2. Allowing yourself to be vulnerable.

3. Setting boundaries.

Another way to cultivate authenticity is by setting goals for learning at every age. We should never stop growing and learning. We also shouldn’t expect to get everything right from the start of doing something new. When we stop protecting ourselves by getting out of our comfort zones, we end up worrying less of the threats change can bring. We learn to develop ways of leading our lives to greater authenticity, power, and well-being.

Attached is the best tutorial and recipe for Cauliflower wraps I've found along with the ingredients and instructions for making an enchilada filling. For the Cauliflower wraps, I add 1 tablespoon of nutritional yeast.

INGREDIENTS

For the Enchilada Filling:

• 1 Tbsp olive oil

• 1 medium white onion, peeled and diced

• 1 large red bell pepper, cored and diced

• 1 (4 ounce) can diced green chiles

• 2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)

• 3 cups (about 1.5 pounds)  ground chicken or tofu or meat of choice

• 3 cups red enchilada sauce ( I use organic) 

• 6 cauliflower taco shells (recipe in video above)

• 3 cups shredded Monterrey Jack or Mexican blend cheese

Toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

INSTRUCTIONS

For the Enchilada Filling:

1. Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.

2. Heat oil in a large sauté pan over medium-high heat. Cook the ground chicken. Add onion and bell pepper and sauté for 6-7 minutes, or until softened.  Stir in the diced green chiles and 2 cups enchilada sauce, and stir to combine.  Remove from heat and set aside.

3. Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Take each cauliflower wrap and fill with about 2 Tbsp of meat mixture. Roll so that the opening is on the bottom and lay in your baking dish. Repeat laying all wraps next to each other. Top with remaining sauce and cheese.

4. Cover the pan with aluminum foil, then bake for 20 minutes.

5. Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.

6. Remove from the oven and serve warm, garnished with your desired toppings.