CHICKEN ENCHILADAS # 2
3 cups cubed, cooked chicken pieces
1 cup sour cream
1 cup softened cream cheese
1 1/2 cup montery jack cheese shredded...
1 1/2 cup colby cheese shredded
1 can chopped chilis
2 tbs chopped onions
1/4 tsp. pepper
10 tortillas (low carb or make your own grain free-recipe below)
1 cup colby cheese shredded
Recipe submitted by Edith Weil
3 cups cubed, cooked chicken pieces
1 cup sour cream
1 cup softened cream cheese
1 1/2 cup montery jack cheese shredded...
1 1/2 cup colby cheese shredded
1 can chopped chilis
2 tbs chopped onions
1/4 tsp. pepper
10 tortillas (low carb or make your own grain free-recipe below)
1 cup colby cheese shredded
combine chicken, whipping cream, cheeses, chilies, onion and pepper. Mix, put 1/2 cup on each tortilla. Roll up Place in sprayed with oil spray glass baking pan. Top with the colby cheese. bake for 20 minutes at 350 degrees.
For the tortillas:
1 cup egg whites or Egg Beaters
3 tablespoons water
1/2 cup blanched almond flour
2 tablespoons plus 2 teaspoons ground golden flax
4 teaspoons finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or other seasoning of choice such as smoked paprika, etc.)
Directions:
To make the tortillas:
Whisk all ingredients together in a small bowl to form a smooth, thin batter (makes approximately 1-1/2 cups batter). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour a few tablespoons batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom to make an approximate 6-inch tortilla. Cook approximately 1 to 2 minutes, until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Transfer to a plate and repeat for remaining tortillas (lightly re-spraying pan for each). Makes approximately 8 to 10 6-inch tortillas.
Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
For the tortillas:
1 cup egg whites or Egg Beaters
3 tablespoons water
1/2 cup blanched almond flour
2 tablespoons plus 2 teaspoons ground golden flax
4 teaspoons finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or other seasoning of choice such as smoked paprika, etc.)
Directions:
To make the tortillas:
Whisk all ingredients together in a small bowl to form a smooth, thin batter (makes approximately 1-1/2 cups batter). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour a few tablespoons batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom to make an approximate 6-inch tortilla. Cook approximately 1 to 2 minutes, until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Transfer to a plate and repeat for remaining tortillas (lightly re-spraying pan for each). Makes approximately 8 to 10 6-inch tortillas.
Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Recipe submitted by Edith Weil
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