I just finished a plate of 2 full chicken enchiladas and only ate a total of 10 carbs! How is that possible you may ask?! Well, my Mom makes the most delicious chicken enchiladas in the world (I may be biased) but they aren’t the healthiest. I decided to take a stab at recreating them but making them healthier since I am currently on the F Factor diet! I replaced the flour tortillas (which boast around 24 grams of carbs per tortilla) with Tumaro’s low carb wraps that have only 4 grams of carbs per wrap. I also added mushrooms for more fiber and instead of sour cream I served them with 0% fat greek yogurt. I must say that they are SUPER delicious and totally cured my Mexican food craving without derailing me from my diet. See below for the ingredients and directions! Let me know if you guys make these. I want to hear how they turn out!
-1 rotisserie chicken shredded, white meat only
-1 cup of white button mushrooms chopped (optional)
-1/4 of a white onion
-low fat re-fried beans
-½ package of taco seasoning mix (I prefer the Trader Joe’s mix)
-Enchilada sauce (I prefer Trader Joe’s enchilada sauce)
-1/2 cup shredded low-fat Mexican cheese
Toppings (all optional, just what I prefer):
-Chopped romaine lettuce
-0% fat greek yogurt
-Set oven to 350 degrees
-Pull apart all the white meat off of your rotisserie chicken. Set aside.
-Saute your chopped onions and mushrooms in a large pan. I use ghee to cook mine. Saute your veggies until they become soft (3-4 minutes.)
-Once your veggies are soft, add the pulled apart rotisserie white chicken into the pan. Mix the chicken together with the mushrooms and onions.
-Add half a package of taco seasoning mix to the pan with a splash of water to coat the chicken. Mix all of this together until completely combined. Set aside.
-Take each tortilla and spread a teaspoon of refried beans on the tortilla. Just enough to make a thin layer
-Add the chicken, onion and mushroom mixture into the tortilla and roll each one up, placing them side by side
-Place your tortillas (wrap side down) in a 9×13 baking dish
-Pour and spread the enchilada sauce evenly between the tortillas
-Top your enchiladas with ½ cup of cheese (or less, I like cheese!)
-Bake in the oven at 350 degrees for 20-25 minutes covered with aluminum foil
-Serve with chopped romaine lettuce, pineapple salsa, and 0% fat greek yogurt (or whatever enchilada toppings you prefer!
Please let me know if any of you guy try this recipe out! It’s definitely going to become a house staple for us!