Low Carb Chicken Enchilada |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A yummy low carb version of a mexican classic. Ingredients:
1 lb boneless, skinless chicken breasts (can also use ground chicken) |
1.5 cups low fat cheddar cheese |
1/4 cup half & half |
1 scallion |
3 egg whites (i use regular egg beaters) |
10 oz enchilada sauce |
Directions:
1. Cut chicken into strips and brown over medium heat. Once browned add a small amount of enchilada sauce and allow to simmer. In a mixing bowl add eggs and half and half. Beat on high speed till well blended. Heat up crepe pan or small skillet and add spray with Pam. Pour just enough egg mixture over the pan to coat. Allow to cook through, you may turn it, but dont have to. Repeat till all egg mixture is gone. This will make approx 6 small crepes. Inside a baking dish place one of the egg crepes and coat with a small amount of sauce. Add chicken, a small amount of cheese and roll. When all are rolled top with remaining sauce. Sprinkle chopped green onion and cheese on top and bake at 350 for 10-15 min or until cheese melted and a little bubbly.
2. Calories:503.3
3. Fat: 12.6g
4. Carbohydrates: 10.4g
5. Protein: 74.2g
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