Chicken Enchiladas, Low - Carb and Gluten-free

Chicken Enchiladas – Low – Carb and Gluten-free

Low Carb Chicken Enchiladas

I love enchiladas especially the tangy tomatillo sauced ones.

In fact anything smothered in a tomatillos sauce sounds good to me.

On the days when our family is lowering our carb intake I have missed making enchiladas. I haven’t tried making enchiladas with the Keto Tortillas because I am sure they will absorb too much liquid and become soggy.

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These Lower – Carb Tortillas don’t absorb liquid and stay pliable rather than get soggy. They are very fragile, but small tears were unnoticed in the finished dish.

Chicken Enchiladas - Low - Carb and Gluten-free IMG_9809 IMG_9820

Prepare the tortillas.

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Carefully straighten them out.

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Process the sauce.

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Simmer the sauce.

 

 

Chicken Enchiladas

Low – Carb Tortillas Ingredients:

  • 5 Eggs
  • 1/4 C. Heavy Cream
  • 1/4 tsp. Salt

Tortilla Preparation:

  • Blend all ingredients together in blender.  Heat skillet over medium-high heat.  When hot pour approx. 1/4 cup egg mixture onto skillet swirling pan or spreading liquid to form a crepe like tortilla. When almost cooked through, turn carefully and cook other side for just a few moments more. Remove gently to plate.  Refrigerate to firm up while filling is cooking.

Enchilada Filling:

  • 10 tomatillos
  • 1/2 an onion
  • 1/2 C. chopped Cilantro
  • 2 tsp. Chicken Bouillon
  • 4 oz. can of Green Chiles
  • 2 C. Cooked and Shredded chicken
  • 1/2 C. sour cream
  • 2 C. shredded Mexican cheese, divided

Preparation:

Preheat oven to 350F.

  • Blend or process the first 4 ingredients. Then simmer in pan for 15 to 20 minutes on medium heat until mixture has softened. Taste and add salt if needed.
  • Put chicken in a bowl and add about half of the cooked tomatillo mixture, green chiles, sour cream, and half of the cheese.  Mix together.
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  • Grease a 9 x 13 inch dish.
  • Gently fill each tortilla with about a 1/4 – 1/3 cup chicken mixture, fold and place in dish.IMG_9833 IMG_9837
  • When dish is filled with lined up enchiladas, spread the rest of the tomatillo sauce over the enchiladas and sprinkle with remaining cheese.
  •  Chicken Enchiladas - Low - Carb and Gluten-free
  • Cover with aluminum foil and bake for 15 minutes, uncover and bake for 5 more minutes.Chicken Enchiladas - Low - Carb and Gluten-freeLow Carb Chicken Enchiladas
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