This is my half eaten lunch, so it is not the best picture :). But here is the recipe. It was a little bit of work as I prepped things individually, but it gave me different options throughout the week.
1. Cook 2 lbs of chicken in the crockpot with 1/2 cup water and FlavorGod Garlic Lovers seasoning on low for six hours then shred.
2. Add the chicken to corn tortillas and cover with Frontera Enchilada sauce. Bake at 350 for 10 minutes. Save some chicken and sauce for days that you don’t need the carbs from the tortillas.
3. In a pan, sauté 1 green bell pepper, 1 cup mushrooms and 1/2 cup onion. You could add this into the enchilada, or just add as a side. I kept them separate because the last time my son picked out all the veggies.
4. In another pan, sauté the riced cauliflower in a little olive oil for 10 minutes.
Depending on my macro and caloric needs, sometimes I added cheese when I reheated the enchiladas. If I didn’t need as many carbs, I would eat the left over chicken and sauce with the cauliflower and/or bell pepper and mushrooms instead of an enchilada.
You can also add spinach in with the chicken or rice.