Low Carb Enchiladas Food

LOW CARB ENCHILADAS

Steps:

• Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
• Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
• Fill tortillas with the chicken mixture then place into a glass baking dish.
• Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.

LOW CARB ENCHILADAS

Steps:

• Preheat oven to 400°F.
• Sautee onions and jalapenos together over medium heat until tender.
• Add enchilada sauce to the tortillas and add chicken, cheese, and onion mixture to them.
• Roll up tortillas with the seam on the bottom and place in a 9x13 pan.
• Pour remaining sauce on top and remaining cheese.
• Bake for 20 minutes covered and then 5 minutes uncovered.

LOW CARB PORK 'ENCHILADAS' GOULASH

Steps:

• Preheat broiler on high.
• Mix pork, parmesan, sour cream, and taco seasoning in a small bowl.
• Spoon half the mixture down the middle of one of the slices of cheese.
• Roll up and place, seam down on a nonstick cookie sheet.
• Repeat with other slice of cheese and remaining pork mixture.
• Place on top rack in oven and cook about 4 minutes.
• Stir, and keep in a pile in the middle of the cookie sheet, and bake another 3-5 minutes, until the cheese is bubbly and browning around the edges.
• Spoon onto a plate and serve immediately!

CREAMY CHICKEN ENCHILADAS-LOW CARB

Steps:

• Sauté onion in small amount of butter.
• When transparent, add chicken pieces and can of green chilies.
• Mix well and add cream cheese.
• Cook over low heat until cream cheese melts.
• Put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese Pour the whipping cream over the top and then put the last cup of grated cheese over that.
• Bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.

LOWER-CARB CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400°F In a large saute pan over high heat, whisk the chicken broth, chipotle pepper and cumin until blended.
• When boiling, add chicken breasts, lower heat to a simmer and cover. Poach for 10 minutes, turn breasts over and poach for an additional 5 minutes. Cut into the thickest part of one breast to check for doneness; if no pink remains, remove chicken to a plate to cool. If not done yet, return chicken to the heat, cover, and check every 2 minutes for doneness.
• Dice chicken into ½ to 1 inch cubes and set aside. Return saute pan to high heat and begin reducing the chicken broth.
• Meanwhile, in a medium saucepan over low heat, combine the condensed soup, milk, sour cream, cream cheese and chiles. Whisk until cream cheese is melted and well incorporated. Keep sauce over low heat.
• When the chicken broth is thick enough to coat the back of a spoon, add olive oil and stir to combine. Then stir in the onions and garlic salt. Reduce heat to medium-high and stir occasionally until onions are quite soft, approximately 8-10 minutes. If the pan begins to dry, add water. When the onions are softened and surrounded by thick red liquid, turn off the heat, add the chicken and stir to combine.
• Place tortillas on a plate. Microwave on high for 30-40 seconds, or until softened. Divide cooked chicken evenly between tortillas and top each with 2 tablespoons or so of cheese. Roll tortillas and place seam side down in a 9x13 dish that has been sprayed with Pam.
• Pour sour cream sauce evenly over enchiladas. Top with remaining cheese and bake for 20 minutes at 400F until cheese is melted and sauce is bubbling around the edges of the baking dish. Serve with additional sour cream and green salsa, if desired.

LOW CARB AWESOME ENCHILADAS - L-C-F

Steps:

• Start the beef browning over medium heat.
• Break eggs into mixing bowl and add cream.
• Beat on high speed till well blended and all yellow.
• Heat up crepe pan or small skillet and add some of the butter.
• You will need to re-butter the pan several times.
• Pour just enough egg mixture over the pan to coat.
• Allow to cook through, you may turn it, but don't have to.
• This will make approx 6 small crepes.
• ***If using dry enchilada mix, prepare as per pkg direction.
• Drain ground beef and add a small amount of sauce.
• Place a crepe inside a baking dish and coat with small amount of sauce.
• Add beef and roll.
• When all are rolled add remaining beef and sauce.
• Sprinkle chopped green peppers and cheese.
• Bake 350ºF for 10-15 min or until cheese is melted and a little bubbly.
• Serve with favorite fixings: sour cream, lettuce, olives, guacamole, etc.
• Carbs: 6g carbs total.