We love Mexican food around here! We are particularly fond of enchiladas and haven’t had them in quite awhile. I thought it time to make a batch today, since I have an avocado that’s ripe I can use for a guacamole salad. I’m going to boil a chicken thigh and a couple drumsticks ahead of time and strip the meat off the bones this morning. Once I do that it’s pretty easy going getting these together. Just make up a batch of my low-carb corn tortillas this afternoon and roll ’em up! This recipe is not suitable until you are at the end of Atkins Phase 2 On-Going Weight Loss (OWL).
INGREDIENTS:
6 my low-carb corn tortillas (3/4 recipe here: Low-Carb Corn Tortillas )
1 chicken thigh + 2 lg. drumsticks, boiled
1 T. my Sofrito sauce (or 2 T. chopped cilantro + 1/2 clove minced garlic)
1 c. tomatoes and green chiles, drained (about 2/3 can)
3 slices Deluxe American or Cheddar cheese (for inside enchiladas)
5 slices Deluxe American or Cheddar cheese (for topping)
½ c. red mild enchilada sauce (homemade, preferably)
Optional: 1½ oz. chopped onion browned in bit of oil (adds 1/2 net carb to each enchilada)
DIRECTIONS: Lightly oil a baking dish and set aside. Make the tortillas per that recipe’s instructions. Set them aside, reserving 2 of the 8 for another use. Boil chicken until done (about 1 hour), cool, de-bone. Shred the chicken meat into a bowl, cover and refrigerate until ready to assembly your enchiladas. Once ready to roll (pardon the pun), add the drained tomatoes with green chiles, sofrito sauce (or cilantro option offered above) and the browned onion (if using) to the bowl. Stir to mix all well. Spoon 1/6 of the mixture down the center of 1 tortilla. Place ½ slice cheese inside in any fashion you like (or shred it up). Gently roll the tortilla over the filling and place enchilada seam-side down in an oiled baking dish. Repeat for the other 5 enchiladas.
Spoon or drizzle the enchilada sauce over the enchiladas and top with remaining cheese. FYI, I make my homemade enchilada sauce from 1 small can tomato sauce, a couple slices cheese, some chili powder and garlic powder. If you use canned enchilada sauce, now add the remaining 5 slices of cheese atop the enchiladas. You can shred remaining slices of cheese if you prefer, but I rarely bother doing so. You can also put more cheese inside the tortillas (1 full slice in each enchilada) and only use 2 slices on top, if you prefer. Cover pan with foil and bake at 350º for 15 minutes. Uncover and bake another 15 minutes. Remove from oven and serve with a refreshing guacamole salad.
VARIATION: You can use 1/2 c. shredded Cheddar on top rather than sliced American indicated if you prefer.
NUTRITIONAL INFO: Makes 6 enchiladas, each contains:
347 calories, 27g fat, 7.83 g carbs, 1.7g fiber, 6.13g NET CARBS, 19.25g protein, 734 mg sodium (mostly from cheese)
Buttoni's Low-Carb Recipes 