Living lower carb means some favorite meals have to be skipped altogether – or simply remade. I made this dish tonight, making it normal style for the family, and a smaller dish for me. I've never been able to find low-carb CORN tortillas, only flour. Flour tortillas don't hold up to cooking enchiladas. The difference was corn tortillas were replaced with deli thin-sliced chicken slices on my version. And it worked perfectly!
- 2 lbs. cooked chicken. I cook it by boiling chicken tenderloins for 30 minutes and then draining and shredding the chicken with two forks.
- 3 cups (12 oz.) reduced fat monterey jack cheese
- 1 can (4 oz.) diced green chiles
- 1 1/2 tsp. dry oregano leaves
- corn tortillas / deli thin-sliced chicken slices
- 2 cans (4 oz. each) diced green chiles
- 1 can Rotel tomatoes
- 1 cup chicken broth
- 3 Tb. lime juice
- 2 tsp. dry oregano leaves
- 1 tsp. ground cumin
Mix shredded chicken with 2 cups of the cheese, the chiles and oregano.
Microwave corn tortilla for 10 seconds. Or use the thin deli chicken instead. Spoon filling into center of wrap and roll around filling. Place seam-side down in a glass baking pan, sprayed with non-stick cooking spray.
Cover with remaining 1 cup of shredded cheese and cover dish with foil. Bake at 350 degrees for 20 minutes.
Combine ingredients for tomatillo sauce. Bring to a boil and reduce heat, stirring for 20 minutes. Puree with a stick blender or in a food processor until smooth.
Serve sauce over top of enchiladas. Optionally add a dollop of sour cream.
At this point in my weight-loss journey, I'm looking to lose the last 20 lbs. this year. I'm so happy to find easy recipes that have the same taste and appeal as the originals. And I had so much fun putting together outfits for the CHA trade show this year. It's all paying off in how I feel though. Losing that weight has lifted me up in so many ways that I'd never known possible.
Any low-carb recipes to share?