Whole-wheat tortillas are perfect for low-carb Mexican recipes.
For those counting carbohydrates, Mexican, like Italian food, can make for a risky meal. Still, by replacing traditional tortilla recipes with whole-wheat or low-carb recipes, even health-conscious diners can enjoy a traditionally hearty meal like chicken enchiladas.
Instructions
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix chicken, cumin, chili powder, cilantro, cream cheese and half your shredded cheese in a large mixing bowl.
3. Mix diced tomatoes, green chiles and green onions in a second mixing bowl. Remove some of the mixture (about 1/4 cup) and set aside in a separate, smaller bowl.
4. Add first bowl of chicken mixture to second bowl of tomato and chile mixture. Using the spatula, fold both mixtures into each other. Do this again and again until all ingredients are mixed.
5. Dribble a light layer of enchilada sauce across the baking dish -- just enough to cover the bottom of the dish.
6. Use the spatula to spread 1/4 to 1/3 cup of the chicken filling onto a tortilla. You may spread the mixture across the entire tortilla or create a strip of filling along the center of the tortilla.
7. Roll each tortilla as tightly as possible and place in baking dish.
8. Repeat filling and rolling for remaining tortillas, packing tortillas next to each other side by side, until all enchiladas are complete.
9. Coat the enchiladas in green salsa, remaining enchilada sauce and tomato-chile mixture.
10. Bake in the oven for 20 to 25 minutes. Serve warm.
Tags: baking dish, each other, enchilada sauce, mixing bowl
