Low-Carb Chicken Enchiladas: A Healthy Twist
Ingredients
For the tortillas:
Ingredients, For the tortillas:
1 cup finely floor almond flour
1 cup finely floor pork rinds
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon baking powder
2 large eggs
1 tablespoon water, plus more as wanted
1 cup almond flour
Cup almond flour
1/2 cup coconut flour
This recipe makes use of half cup of coconut flour, a gluten-free and grain-free different to wheat flour.
Coconut flour is made from dried coconut meat that has been ground into a nice powder.
It is an effective supply of dietary fiber, protein, and wholesome fats.
Coconut flour can additionally be low in carbohydrates, making it a good choice for people who discover themselves following a low-carb food plan.
When using coconut flour in baking, it is necessary to observe that it absorbs more liquid than wheat flour.
Therefore, it is necessary to add extra liquid to your recipes when using coconut flour.
Coconut flour can be used in a wide selection of baking recipes, including cookies, cakes, and breads.
It may additionally be used as a thickener in soups and sauces.
1 teaspoon baking powder
Ingredients
1 teaspoon baking powder
1/4 teaspoon salt
– 1/4 teaspoon salt
1/4 cup warm water
1/4 cup heat water is a typical ingredient in recipes that require yeast.
When yeast is added to warm water, it activates and begins to develop.
This process, generally identified as proofing, is crucial for the yeast to have the ability to rise and create fluffy bread or dough.
The best temperature for proofing yeast is between one hundred and five and 115 levels Fahrenheit (40 to forty six levels Celsius).
Using water that’s too sizzling or too cold can kill the yeast or forestall it from activating correctly.
To be sure that the water is the proper temperature, you need to use a kitchen thermometer or just feel the water along with your finger.
It should feel heat to the contact, however not sizzling.
Once the yeast has been activated, it can be added to the opposite elements within the recipe and allowed to rise before baking.
For the filling:
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup canned diced green chiles, drained
1/2 cup chopped onion
1/2 cup chopped cilantro
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound cooked and shredded chicken
1 cup shredded cheddar cheese
1 pound boneless, skinless chicken breasts, cooked and shredded
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
1 onion, chopped
Ingredients:
1 onion, chopped
1 green bell pepper, chopped
Ingredients:
1 green bell pepper, chopped
1 pink bell pepper, chopped
1 red bell pepper, chopped
1 can (15 ounces) black beans, rinsed and drained
Ingredients, 1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
– 1 can (15 ounces) corn, drained
1 teaspoon chili powder
● Chili powder is a spice combine made from floor chili peppers, cumin, garlic powder, and oregano
● It comes in numerous warmth ranges, from mild to extra hot
● In this recipe, 1 teaspoon of chili powder is used, which will provide a mild to medium warmth level
● If you prefer extra warmth, you can enhance the amount of chili powder to taste
1 teaspoon cumin
Cumin (Cuminum cyminum) is a spice that’s made from the dried seeds of a plant within the parsley household. It has a heat, earthy taste and is commonly used in Mexican, Indian, and Middle Eastern delicacies.
In this recipe, cumin provides a layer of savory taste to the enchiladas. It is used in the spice blend that is used to season the chicken, and it additionally provides depth to the enchilada sauce.
When measuring cumin, it may be very important use a level measuring spoon. This will ensure that you’re including the right amount of spice to the recipe.
If you wouldn’t have cumin on hand, you can substitute another spice, similar to ground coriander or floor turmeric.
1/2 teaspoon salt
Ingredients:
1 pound boneless, skinless chicken breasts, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/2 cup enchilada sauce
4 low-carb tortillas
1/4 teaspoon black pepper
– 1/4 teaspoon black pepper
1 cup shredded cheddar cheese
Ingredients:
1 cup shredded cheddar cheese
Instructions
To make the tortillas:
1. Combine the almond flour, salt, and baking powder in a medium bowl.
2. Add the hot water and olive oil and blend until a dough types.
3. Divide the dough into 8 equal balls.
4. On a flippantly floured surface, roll out every ball into a skinny circle.
5. Heat a large skillet over medium warmth.
6. Cook the tortillas for 1-2 minutes per facet, or till golden brown.
In a medium bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
In a medium bowl, whisk together the next dry elements:
- Almond flour
- Coconut flour
- Baking powder
- Salt
Add the warm water and stir till a dough forms.
Add the good and cozy water and stir until a dough varieties.
Roll out the dough on a flippantly floured floor into 12 small tortillas.
1. Roll out the dough on a flippantly floured surface into 12 small tortillas.
To make the filling:
To make the filling:
1. In a large skillet, heat the oil over medium heat. Add the chicken and prepare dinner, stirring occasionally, till browned on all sides.
2. Add the onion and green bell pepper and cook, stirring sometimes, until softened, about 5 minutes.
3. Add the chili powder, cumin, oregano, salt, and pepper. Cook, stirring continuously, until fragrant, about 1 minute.
4. Add the tomato sauce and water. Bring to a simmer and cook dinner, stirring sometimes, till the sauce has thickened, about 10 minutes.
5. Remove the skillet from the warmth and stir within the cheese.
In a big skillet, warmth a little olive oil over medium warmth.
In a large skillet, heat slightly olive oil over medium heat.
Add the chicken, onion, green bell pepper, and pink bell pepper and prepare dinner till softened.
• Add the chicken, onion, green bell pepper, and pink bell pepper and cook dinner until softened.
Stir within the black beans, corn, chili powder, cumin, salt, and black pepper.
Instructions:
– Stir within the black beans, corn, chili powder, cumin, salt, and black pepper
Cook for five minutes more, or till the filling is heated through.
Instructions, Cook for five minutes more, or till the filling is heated by way of.
Once the tortillas are stuffed, place them seam facet down in a baking dish. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake at 375 levels Fahrenheit for 20-25 minutes, or till the cheese is melted and bubbly. Let the enchiladas rest for 5 minutes earlier than serving to allow the filling to set.
To assemble the enchiladas:
1. Preheat oven to 350 levels F (175 degrees C).
2. Heat a big nonstick skillet over medium heat. Add chicken breast and prepare dinner till browned on all sides.
3. Transfer chicken to a plate and let cool barely. Shred chicken utilizing two forks.
4. Add olive oil to the skillet and warmth over medium warmth.
5. Add chopped green pepper and onion and prepare dinner until softened, about 5 minutes.
6. Add minced garlic and chili powder and cook for 1 minute extra.
7. Add cooked chicken, cream cheese, and Sour Cream Chicken Enchiladas cream to the skillet and stir until mixed.
8. Season with salt and pepper to taste.
9. Add the enchilada filling to the tortillas and roll up tightly.
10. Place the enchiladas in a 9×13 inch baking dish and pour remaining taco sauce on prime.
11. Bake in preheated oven for 20 minutes, or till heated via.
12. Garnish with shredded cheddar cheese and recent cilantro earlier than serving.
Preheat the oven to 350 degrees F (175 levels C).
Preheat the oven to 350 degrees F (175 levels C).
Spread some of the filling down the middle of every tortilla.
Spread some of the filling down the middle of each tortilla
Roll up the tortillas and place them seamside down in a greased 9x13inch baking dish.
Roll up the tortillas and place them seamside down in a greased 9x13inch baking dish.
Top with the shredded cheddar cheese.
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet, brown chicken over medium warmth. Drain off any extra grease.
3. Stir within the chili powder, cumin, salt, and pepper. Cook for 1 minute more.
4. Spread 1/2 cup of the enchilada sauce in the backside of a 9×13 inch baking dish.
5. Place 6 tortillas in the baking dish. Top with half of of the chicken mixture, half of the onion, half of of the bell pepper, and half of the cheese.
6. Repeat layers. Top with the remaining enchilada sauce.
7. Bake for 20 minutes, or until the cheese is melted and bubbly.
8. Garnish with cilantro and sour cream, if desired.
Bake for 1520 minutes, or until the cheese is melted and bubbly.
Instructions:
