I love enchiladas, but I almost never order them when I’m out because they are soooo freakin’ bad for you – mounds of fat, cheese, refined starch… But, now there’s me to the rescue. These are enchiladas that you can eat with no guilt at all, yet they still taste great!
|2.5 cups pre-cooked chicken breast (shred by pulling apart with 2 forks)
|2 x 14-15 oz. cans green enchilada sauce
|8 La Tortilla Factory (or Mission) 6” low-carb, whole wheat tortillas (if you don’t use low carb tortillas, then you are NOT following directions)
|1.5 cup low-fat cheddar cheese
|Short spray olive oil
|2-4 tbs fresh cilantro (minced)
|1 medium onion (quartered & sliced, not chopped)
|1 small red pepper (sliced thinly, lengthwise)
|1 small green pepper (sliced thinly, lengthwise)
|1 jalapenos (seeded & diced)
- Pre-heat oven to 350°F, and tear chicken breast to shreds with 2 forks & chop veggies.
- Heat a large non-stick skillet over medium-high heat with a very small amount of olive oil. 1st add onions for 1-2 min. 2nd add peppers cook for additional 1-2min. 3rd add remaining veggies and cook until onions are translucent. 4th turn off heat, and add 2/3 to 3/4 of a can of enchilada sauce and chicken and stir until thoroughly mixed.
- Spray a 9” x 13” baking dish with a small amount of olive oil.
- Roll 1/8 of the mixture from pan into each of the low-carb tortillas, and place in pan. Top with remaining enchilada sauce & finally cheese. 5. Bake for 15 min. and enjoy.