Chicken Enchiladas Verde
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| Tue, 02-12-2008 - 4:45pm |
I made up a recipe last night. It turned out super-yummy so I thought I'd share.
Chicken Enchiladas Verde
Large can of green enchilada sauce
1 Bag (2 cups) shredded 2% Mozzarella cheese
2 Large chicken breasts, skinless, any fat removed
Low carb tortillas (the ones I used were 3 net carbs)
1. Put the two chicken breasts in a pot of hot water. Bring to boil, then reduce and simmer for a hour. Drain the water and juice and separate the chicken with two forks in a medium size bowl. It should shred nicely if you do it right after it comes out of the water and is still warm.
2. Add 1/3 of the enchilada sauce to the chicken. Mix it well. Add 1/2 of the cheese and mix well.
3. Spread enchilada sauce in the bottom of a lightly greased baking dish (saving some sauce to top the enchiladas with). Place two tablespoons full of the chicken mixture in a tortilla, roll it up, and place it in the baking dish. Repeat this process until the chicken mixture is gone (I yielded 6 enchiladas when I made it).
4. Top enchiladas with remainder of sauce and remainder of cheese.
5. Bake covered at 350 F for about 40 min.
I'm sure this recipe can be modified and tweaked! Enjoy!
Let me know if you try it and what you think!


This sounds good!
I just wanted to point out something on your tortillas.
Thanks for the tip! I just looked on the package and it lists: Total Carbs. 7g., Fiber 4g., and Protein 5g.
It looks like they are a good choice!
E.
How do they define a serving size, though?