Awesome Enchiladas

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frank
Cuisine
Course
Serves 8 individual servings
Prep time
1h 0m
Cook Time
25m

We found this recipe on allrecipes.com.  A few changes and tweaks and using low carb tortillas made these great.  As Angela explains in the original, there is a lot of work shredding the chicken and, for me, making up the individual portions was a little work.  But, the result was yummy.  Here is the original recipe and, below, our changes:  Angela’s Awesome Enchiladas

disclaimer

Ingredients

  • 1.5 Pound
    Cooked Chicken
  • 1 Cup
    chicken broth
  • 10.75 Ounces
    can condensed cream of chicken soup (9g carbs/0g fiber)
  • 1 1/4 Cup
    sour cream (8g carbs/0g fiber)
  • 1/2 Teaspoon
    chili powder
  • 1 Tablespoon
    butter
  • 200 Grams
    chopped onions
  • 4.25 Ounces
    can chopped green chilis, drained (8g carbs/0g fiber)
  • 1.25 Ounce
    package quesadilla mix
  • 66 Grams
    green onions (16g carbs/0g fiber)
  • 1 Tablespoon
    lime Juice (1g carbs/0g fiber)
  • 8
    low carb tortillas (32g carbs/26g fiber)
  • 4 Cups
    cheddar cheese (1g carbs/0g fiber)
  • 6 Ounces
    can sliced olives (16g carbs/0g fiber)

Instructions

  1. Place chicken in broth, bring to a boil and simmer until the chicken is no longer pink (about 10 minutes). Pull the chicken out of the broth and cool.

  2. Shred the chicken (ok, I use my fingers. You can use forks if you wish). Set the chicken aside.

  3. Combine the cream of chicken soup, sour cream and chili powder in a pan. Simmer over low heat, stirring occasionally. Turn off the heat and cover to keep warm.

  4. Heat the butter in a skillet over medium heat. Stir in the onion. Stir and cook until the onions are translucent, about 5 minutes. Add the chicken, chopped green chilies, quesadilla seasoning, 1/2 the green onions (33 grams) and the 1 cup broth drained from the chicken. Allow to simmer 10 minutes. Add the lime juice and simmer for another 10 minutes.

  5. Preheat the oven to 350 degrees. Put 3 tablespoons of the soup mixture into 8 individual loaf pans. Mix the remaining into the skillet with the chicken mixture.

  6. Take each tortilla and cut in half. Spread 1/16 of the chicken mixture in each tortilla half (for us, it was about 80g each). Roll the 2 halves and put into the individual loaf pans.

  7. Take 1/4 of each can of enchilada sauce and pour into each pan, saturating the tortillas as much as possible. Top with 1/2 cup cheese, 1/8 the remaining green onions and 1/8 of the olives.

  8. Bake in the preheated oven until the filling is heated through and the cheese is melted and bubbling. Figure about 25 minutes.

Nutrition: Per Serving: 505 Calories, 48g carbs, 27g fiber, 22 net carbs

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