Another Jewel

There aren’t a lot of sauces that lend themselves well to a low carb diet. Enchilada sauce is one of the few exceptions. Last week we had enchiladas for dinner, but without the tortillas and without the baking. I filled three rice bowls with steamed chopped cauliflower (but broccoli or shredded cabbage would have worked, too) and topped it with pulled chicken breast that I’d simmered in green enchilada sauce. On top of that went chopped avocado, shredded cheddar, thinly sliced green onions, a bit of fresh salsa, a little chopped tomato, and sour cream. If I’d had canned chilies or sliced jalapeno, I’d have tossed them in, too. The impromptu enchilada bowls were a big hit. Next time I may try them with turkey meat, or with pork or beef and red enchilada sauce.