Low Carb Christmas Enchiladas!

This is a yummy recipe from Jan McCracken over at http://www.lowcarbcookin.com. And if you use left over turkey instead if chicken you use up some of those leftovers.

CHICKEN ENCHILADAS
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 shopping.

Okie dokie… prepare the Chile Sauce recipe below and refrigerate so it READY. Also, cook the chicken and ‘chop it’!

CHILE SAUCE

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 (recipe below):

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

Saute onion in butter and add other ingredients. Set aside while preparing tortillas for BUILDING enchiladas!

Now let’s build enchiladas…

Olive oil
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 350degree oven until hot and cheese is melted… about 25 minutes. Serves 12

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