LOW CARB CHICKEN ENCHILADAS

I love enchiladas but the tortillas have way too many carbs for me. This was one of the first recipes that I learned to make from scratch...except for the low carb tortillas.

INGREDIENTS

10 Low carb tortillas (I used Mission brand)

16 ounces of shredded cheddar cheese

16 ounces of shredded chicken breast (I used a rotisserie chicken to save time)

1/2 bunch of green onions sliced (optional)

Chopped cilantro for garnish

*Easy Low Carb Enchilada Sauce (1 full recipe)

DIRECTIONS

1. Shred your cooked chicken and set aside

2. Grate cheese and set aside (I used shredded Mexican mix cheese)

3. Heat oven to 350 degrees

4. Place a small amount of sauce in the bottom of a 9x13 inch baking dish

5. Put 1 tortilla on your work surface and add 2 tablespoons of cheese down the center. Then add 1/4 cup of shredded chicken and roll the tortilla. place in baking dish (seam side down) and repeat for the rest of the tortillas

6. Place any left-over chicken on the top of the enchiladas

7. Pour enchilada sauce over the enchiladas, sprinkle with green onions

8. Cook until hot and bubbly, about 30 minutes

This can be served with your favorite low carb salsa and a dab of sour cream.

If you have your own recipe for the enchilada sauce, just be mindful of the carbs. I have posted the Enchilada Sauce that I used in a different blog.

Approximate Count Per Enchilada

• Total carbohydrates: ~20g

• Net carbohydrates: ~5g

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This is not including the enchilada sauce.

If the Sauce Covers 8 Enchiladas

Per enchilada from sauce:

• Total carbs: ~1.5g

• Net carbs: ~1g

Updated Total Per Enchilada

Using the Mission low-carb tortilla estimate:

• Without sauce: ~20g total carbs / ~5g net carbs

• With sauce: ~21.5g total carbs / ~6g net carbs per enchilada

So, I would count each enchilada as about:

22g total carbs

6g net carbs

God provides for everyday needs; I pray that you enjoy recipe as much as I do.

"You open Your hand and satisfy the desires of every living thing." — Psalm 145:16