Low Carb Chicken Enchiladas

Living here in the Rio Grande Valley, Texas has definitely broadened by taste bud’s horizons. The foods and spices as well as the way Mexican foods are prepared just blow me away. So do all the carbohydrates in most of the dishes. One corn tortilla is about 19 grams of carbohydrates with only 2-3 grams of fiber. One flour tortilla is about 22 grams of carbohydrates with only 1-2 grams of fiber.

A favorite dish of mine is chicken enchiladas and I’ve been able to make this delicious dish for guests and they couldn’t tell the difference. Here is a list of ingredients and the directions for both the enchiladas and sauce.

Enchiladas:

• 10 flour tortillas (Mission CARB BALANCE flour tortillas, )
• 16 ounces of meat removed from a cooked rotisserie chicken (shredded)
• 16 ounces of shredded cheddar cheese (I use SO delicious plant based cheese for my hubby. This will add 9.6 grams of carbs per enchilada)
• 1/2 bunch of green onions sliced
• chopped cilantro for garnish

Enchilada Sauce:

• 3 cups unsalted chicken broth
• 3 tablespoons of tomato paste
• 1 bay leaf
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon Splenda
• 1/4 teaspoon Chipotle chili powder
• 1/4 teaspoon instant coffee powder (I used Maxwell House instant coffee)
• 1/16 teaspoon ground cloves
• 1/16 teaspoon ground cinnamon
• 2 tablespoons olive oil

Sauce instructions

1. Put ALL into a medium to large frying pan on medium heat
2. Simmer, stirring occasionally until the sauce is reduced by one cup and two cups are left. (It will be thin and flavorful and will thicken in the oven)
3. *PLEASE remember that the sauce flavors the enchiladas. (If bitter, add more Splenda)
4. Discard the bay leaf before using

Putting it all together

1. Shred the chicken and grate the cheese, put it aside
2. Heat oven to 350 degrees
3. Ladle a small amount of sauce on the bottom of a 9×13 inch baking dish
4. Put 1 tortilla on a clean work surface and down the center of the tortilla put:
   • 2 tablespoons of cheese
   • 1/4 cup of chicken
5. Roll the tortilla and place in baking dish seam side down……repeat with all tortillas
6. Place any left over chicken on the top of the enchiladas
7. Pour enchilada sauce over enchiladas
8. Add remaining cheese over top and sprinkle with green onions
9. Cook until hot and bubbly, about 30 minutes
10. Remove from oven and let sit for about 10 minutes. Garnish with cilantro and serve.

This wonderful dish need only be served with a garden salad. In one enchilada there is less than 6 grams of carbohydrates as opposed to one enchilada with a regular flour tortilla (21.81 net carbohydrates) or with the use of a corn tortilla(18.02 net carbohydrates). For those that need to lose weight or have other health issues……..need I say more.