Thursday, November 11, 2010

What's Cookin in CJ's Kitchen - 11 of 90

Low Carb Enchiladas

I used grilled chicken breast tenderlions and seasoned them up and added some water so they don't stick to the pan or burn.You can also use ground beef, just cook it up like taco meat.
The cooked chicken.
I set some aside for another meal.
 I cut up the rest and mixed it with a spoonful of the enchilada sauce. You can also season it with taco seasoning.
 The sauce
 I don't use very much of the sauce, so it helps keep the carbs down.
 The high carb version. Instead of making a big pan full I just put the meat and cheese on a tortilla on a plate.
 Then and roll them up and spread the sauce on top.
 Then cover them in cheese. 
And nuke it until the cheese is melted. 

The Low Carb version.
I cut a low carb tortilla in half. This keeps the carb count down and keeps there from being a lot of folded up tortilla.
 I load it up with as much meat as possible.
 Roll it up.
 Then do the same for the other half of the tortilla.I made one chicken and one beef.
 Then I spread the sauce on top, this was just one tbsp of sauce on here.
 Add as much cheese as you care for, or none at all if you're *gasp* allergic to cheese like my Mom is, she so misses out on all the good stuff!

 Then nuke them until the cheese melts.

I can only eat one of these at a time, so I saved the other one for later. The high carb eater had a plate of nachos while I was cooking and then ate their enchiladas. I didn't bother with sides because well, rice and beans is high in carbs. Plus I don't have room for sides anyway. But if you wanted a side I would suggest a green salad.

2 comments:

  1. Thank you so much for posting the ingredients with the carbcounts, I have learned so much from this. See if would have never know that the sauce was that low of a carbcount but you have showed me so much since posting the pictures with the meals!!

    Thank you so much!!!

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