Primal Monday: Enchiladas and mashed cauliflower

Today is the first Primal Monday and quite likely the last. I looooove mexican food and enchiladas are at the top of my list of loves. I've half borrowed this recipe from the Eat This! blog but mostly its my own.

Enchiladas:
2 Marinated chicken breasts (Overnight w/ olive oil, apple cider vinegar, 1/2 bottle of sesame salad dressing, 2 cloves of garlic mashed, 1 chipotle chili)
1/2 red onion
1 1/4 cups left over salsa
Handful of small tomatoes
2 tablespoons olive oil
Touch water
Oregano
Paprika
Salt
Pepper

Preheat oven to 375.
Red onion, salsa, tomatoes, olive oil, oregano, paprika, salt pepper into blender and blend until smooth. Pour over chicken in skillet or baking dish. Cook for 45 minutes or until done. Serve with slice of avocado. Feel free to add whatever else you want or mix and match in the sauce, really up to your own tastes.

Mashed Cauliflower for 2
1/2 head cauliflower
2 tablespoons butter
1/2-3/4 cups whole milk
salt and pepper to taste
Handful of cheese

Boil cauliflower for 10 minutes in water until tender. Drain water. Put cauliflower in blender with 1/4 cup milk and blend until smooth. Pour back into pan and add remaining milk, butter, salt and pepper, and cheese and heat until everything is melted and delicious. This really does taste exactly like mashed potatoes, pretty amazing.


You can either serve separate or if you're like me, you put the cauliflower inside your enchilada roll.  Because I live with a carb junkie at the moment, I rolled up some cauliflower with chicken and some of the sauce in a tortilla from Trader Joes, topped with a bit of cheese and put that in the microwave for 20 seconds until just melted.