Diet & Fitness
Low Carb Enchiladas!
carbers tend to think that Mexican food is “off
limits”... NOT! This girl lives in California
and I have some awesome recipes from friends
for some Mexican food that is “music for
your mouth”... not to mention your tummy!
by: Jan McCracken
Before you start to build
the enchiladas... whip out that Girl Scout motto and “be
prepared”! You can fix this stuff a couple of days
in advance and then “whip it together” for
your guests or for a quick supper after a day of Christmas
Okie dokie... prepare the
Chile Sauce recipe below and refrigerate so it READY.
Also, cook the chicken and “chop it”!
here we go...
1/2 cup onion, chopped
1 garlic clove, finely crushed
2 tablespoons olive oil
1 tablespoon whole wheat pastry flour
1/8 cup chili powder (if you like it hotter, add more!)
1/2 teaspoon dried oregano
1/4 teaspoon dried cumin
1 teaspoon salt
2 cups pureed tomatoes (lowest carb count you can find)
1 chicken bouillon cube
Cook the onion and garlic
in the olive oil until onions are clear. Sprinkle flour
and stirring quickly, cook for one minute.
Add remaining ingredients
mixing well and stirring often. Simmer for about 10 minutes.
Makes two cups.
Now for the Enchiladas...
FIRST... prepare the Filling
1/2 cup onion, chopped
2 tablespoons butter
2 cups cooked chicken, chopped or shredded... your preference
1 cup Chili Sauce
1 cup sour cream
Salt to taste
Sauté onion in butter
and add other ingredients. Set aside while preparing tortillas
for BUILDING enchiladas!
Now let’s build enchiladas...
12 low carb tortillas
2 cups cream
1 cup chicken stock
1 1/2 cups Jack cheese grated
Heat oil in heavy skillet
and cook tortillas just a few seconds. Combine the cream
and chicken stock until well blended.
After cooking each tortilla,
dip each one in the chicken stock and cream mixture. Spread
filling mixture on the tortillas (kinda like peanut butter
on a sandwich), roll the tortilla, placing the seam side
down on a baking dish. By the way, this dish should be
big enough to hold 12 of these puppies!
After all tortillas are filled
and rolled, pour the remaining liquid over them. Sprinkle
with cheese and bake in a 350° oven until hot and
cheese is melted... about 25 minutes.
Carb count for Total Recipe:
107 grams carbs/19 grams
fiber = 88 net grams of carbs
ADD the carb count for your
tortillas! WOW... this is ONLY 7.3 grams of carbs per
serving and if you ADD 3 net grams for the tortilla it
is still only 10.3 grams for a very special treat.
Who says low carb cooking
Recipe from the FIRST Low
Carb Christmas Cookbook!
by Jan McCracken
Now ONLY $9.95
Low Carb Christmas Cookin'
With an Old-Fashioned Cook!
224 fun-filled, sometimes hysterical pages!
About The Author
Jan McCracken is author and
self-publisher of 39 gift books and cookbooks. Born in
the Midwest and former owner/innkeeper of a country bed
and breakfast in Branson, MO, she has been cooking since
she was seventeen years old (she won’t tell us how
many years that is)!
Jan has been living the low carb lifestyle for eight years.
Her long-term goal is helping people understand that food
is truly the great medicine, prevention and healer of