Low Carb Enchiladas!

by: Jan McCracken

CHICKEN ENCHILADAS

Before you start to build the enchiladas... whip out that Girl Scout motto and “be prepared”! You can fix this stuff a couple of days in advance and then “whip it together” for your guests or for a quick supper after a day of Christmas shopping.

Okie dokie... prepare the Chile Sauce recipe below and refrigerate so it READY. Also, cook the chicken and “chop it”!

“Oil-righty then”... here we go...

CHILE SAUCE

1/2 cup onion, chopped
1 garlic clove, finely crushed
2 tablespoons olive oil
1 tablespoon whole wheat pastry flour
1/8 cup chili powder (if you like it hotter, add more!)
1/2 teaspoon dried oregano
1/4 teaspoon dried cumin
1 teaspoon salt
2 cups pureed tomatoes (lowest carb count you can find)
1 chicken bouillon cube

Cook the onion and garlic in the olive oil until onions are clear. Sprinkle flour and stirring quickly, cook for one minute.

Add remaining ingredients mixing well and stirring often. Simmer for about 10 minutes.

Makes two cups.

Now for the Enchiladas...

FIRST... prepare the Filling (recipe below):

FILLING

1/2 cup onion, chopped
2 tablespoons butter
2 cups cooked chicken, chopped or shredded... your preference
1 cup Chili Sauce
1 cup sour cream
Salt to taste

Sauté onion in butter and add other ingredients. Set aside while preparing tortillas for BUILDING enchiladas!

Now let’s build enchiladas...

Olive oil
12 low carb tortillas
2 cups cream
1 cup chicken stock
1 1/2 cups Jack cheese grated

Heat oil in heavy skillet and cook tortillas just a few seconds. Combine the cream and chicken stock until well blended.

After cooking each tortilla, dip each one in the chicken stock and cream mixture. Spread filling mixture on the tortillas (kinda like peanut butter on a sandwich), roll the tortilla, placing the seam side down on a baking dish. By the way, this dish should be big enough to hold 12 of these puppies!

After all tortillas are filled and rolled, pour the remaining liquid over them. Sprinkle with cheese and bake in a 350° oven until hot and cheese is melted... about 25 minutes.

Serves 12

Carb count for Total Recipe:

107 grams carbs/19 grams fiber = 88 net grams of carbs

ADD the carb count for your tortillas! WOW... this is ONLY 7.3 grams of carbs per serving and if you ADD 3 net grams for the tortilla it is still only 10.3 grams for a very special treat.

Who says low carb cooking is boring??

Recipe from the FIRST Low Carb Christmas Cookbook!

by Jan McCracken
Now ONLY $9.95
Low Carb Christmas Cookin'
With an Old-Fashioned Cook!
224 fun-filled, sometimes hysterical pages!
https://www.lowcarbcookin.com

About The Author

Jan McCracken is author and self-publisher of 39 gift books and cookbooks. Born in the Midwest and former owner/innkeeper of a country bed and breakfast in Branson, MO, she has been cooking since she was seventeen years old (she won’t tell us how many years that is)!
Jan has been living the low carb lifestyle for eight years. Her long-term goal is helping people understand that food is truly the great medicine, prevention and healer of disease.