Low Carb Awesome Enchiladas L C F Recipes

LOW CARB ENCHILADAS

Steps:

• Preheat oven to 400°F.
• Sautee onions and jalapenos together over medium heat until tender.
• Add enchilada sauce to the tortillas and add chicken, cheese, and onion mixture to them.
• Roll up tortillas with the seam on the bottom and place in a 9x13 pan.
• Pour remaining sauce on top and remaining cheese.
• Bake for 20 minutes covered and then 5 minutes uncovered.

LOW CARB AWESOME ENCHILADAS - L-C-F

Steps:

• Start the beef browning over medium heat.
• Break eggs into mixing bowl and add cream.
• Beat on high speed till well blended and all yellow.
• Heat up crepe pan or small skillet and add some of the butter.
• You will need to re-butter the pan several times.
• Pour just enough egg mixture over the pan to coat.
• Allow to cook through, you may turn it, but don't have to.
• This will make approx 6 small crepes.
• ***If using dry enchilada mix, prepare as per pkg direction.
• Drain ground beef and add a small amount of sauce.
• Place a crepe inside a baking dish and coat with small amount of sauce.
• Add beef and roll.
• When all are rolled add remaining beef and sauce.
• Sprinkle chopped green peppers and cheese.
• Bake 350ºF for 10-15 min or until cheese is melted and a little bubbly.
• Serve with favorite fixings: sour cream, lettuce, olives, guacamole, etc.
• Carbs: 6g carbs total.

CREAMY LOW CARB CHICKEN & CHILE ENCHILADAS

Steps:

• To make crepe batter: In a blender, combine eggs, bake mix, cream and water. Blend on high speed until batter is thin and smooth.
• To make crepes: Melt 1/4 t. of the butter in an 8 inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom (about 1 minute). Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter until you make 8 crepes. Place a sheet of wax paper between the crepes, when you are finished cooking them to allow easy separation.
• Pre-heat the oven to 400 degrees and then lightly grease a 9 x 13 inch baking dish.
• In a 10 inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Add cream cheese and chilies, reduce heat to medium. Cook and stir until blended and the cream cheese is melted.
• Spoon chicken filling on each crepe (about 1/4 cup @), roll up and place seam sides down in the baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.