Low-Carb Chicken Enchiladas: A Healthy Twist
Ingredients
For the tortillas:
Ingredients, For the tortillas:
1 cup finely ground 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 extra 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 various to wheat flour.
Coconut flour is made from dried coconut meat that has been ground into a fantastic powder.
It is an effective supply of dietary fiber, protein, and healthy fats.
Coconut flour can be low in carbohydrates, making it a smart choice for people who are following a low-carb food plan.
When using coconut flour in baking, it may be very important note that it absorbs more liquid than wheat flour.
Therefore, it is very important add extra liquid to your recipes when utilizing coconut flour.
Coconut flour can be utilized in quite a lot of baking recipes, together with cookies, cakes, and breads.
It can 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 warm water is a common ingredient in recipes that require yeast.
When yeast is added to warm water, it prompts and begins to grow.
This process, generally known as proofing, is important for the yeast to find a way to rise and create fluffy bread or dough.
The best temperature for proofing yeast is between 105 and 115 levels Fahrenheit (40 to forty six levels Celsius).
Using water that is too sizzling or too cold can kill the yeast or prevent it from activating properly.
To ensure that the water is the correct temperature, you can use a kitchen thermometer or just really feel the water with your finger.
It ought to really feel heat to the contact, however not hot.
Once the yeast has been activated, it could be added to the opposite ingredients 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 purple bell pepper, chopped
1 purple 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 created from floor chili peppers, cumin, garlic powder, and oregano
● It comes in numerous warmth ranges, from delicate to additional hot
● In this recipe, 1 teaspoon of chili powder is used, which is ready to provide a gentle to medium warmth level
● If you prefer more heat, you presumably can increase the amount of chili powder to taste
1 teaspoon cumin
Cumin (Cuminum cyminum) is a spice that’s produced from the dried seeds of a plant in the parsley family. It has a heat, earthy taste and is often used in Mexican, Indian, and Middle Eastern cuisine.
In this recipe, cumin provides a layer of savory flavor to the enchiladas. It is used within the spice mix that’s used to season the chicken, and it additionally adds depth to the enchilada sauce.
When measuring cumin, it is important to use a level measuring spoon. This will guarantee that you are including the correct quantity of spice to the recipe.
If you wouldn’t have cumin on hand, you probably can substitute one other spice, such as floor 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 recent water and olive oil and blend till a dough types.
3. Divide the dough into eight equal balls.
4. On a lightly floured surface, roll out each ball into a skinny circle.
5. Heat a big skillet over medium heat.
6. Cook the tortillas for 1-2 minutes per side, or till golden brown.
In a medium bowl, whisk collectively the almond flour, coconut flour, baking powder, and salt.
In a medium bowl, whisk collectively the following dry components:
- Almond flour
- Coconut flour
- Baking powder
- Salt
Add the nice and cozy water and stir until a dough varieties.
Add the warm water and stir till a dough types.
Roll out the dough on a lightly floured floor into 12 small tortillas.
1. Roll out the dough on a lightly floured surface into 12 small tortillas.
To make the filling:
To make the filling:
1. In a big skillet, warmth the oil over medium warmth. Add the chicken and cook, stirring sometimes, till browned on all sides.
2. Add the onion and green bell pepper and prepare dinner, stirring occasionally, until softened, about 5 minutes.
3. Add the chili powder, cumin, oregano, salt, and pepper. Cook, stirring constantly, till aromatic, about 1 minute.
4. Add the tomato sauce and water. Bring to a simmer and cook dinner, stirring often, till the sauce has thickened, about 10 minutes.
5. Remove the skillet from the heat and stir in the cheese.
In a large skillet, heat slightly olive oil over medium warmth.
In a large skillet, warmth slightly olive oil over medium heat.
Add the chicken, onion, green bell pepper, and purple bell pepper and prepare dinner till softened.
• Add the chicken, onion, green bell pepper, and pink bell pepper and cook till softened.
Stir in 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 extra, or until the filling is heated through.
Instructions, Cook for five minutes more, or till the filling is heated through.
Once the tortillas are stuffed, place them seam aspect down in a baking dish. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake at 375 degrees Fahrenheit for 20-25 minutes, or till the cheese is melted and bubbly. Let the enchiladas rest for 5 minutes earlier than serving to permit the filling to set.
To assemble the enchiladas:
1. Preheat oven to 350 degrees F (175 levels C).
2. Heat a large nonstick skillet over medium heat. Add chicken breast and cook until browned on all sides.
3. Transfer chicken to a plate and let cool slightly. Shred chicken using two forks.
4. Add olive oil to the skillet and warmth over medium heat.
5. Add chopped green pepper and onion and cook 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 to the skillet and stir till mixed.
8. Season with salt and pepper to style.
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 until heated by way of.
12. Garnish with shredded cheddar cheese and contemporary 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 center of every 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 levels 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 extra.
4. Spread half cup of the enchilada sauce in the bottom of a 9×13 inch baking dish.
5. Place 6 tortillas in the baking dish. Top with 1/2 of the chicken mixture, half of of the onion, half of the bell pepper, and 1/2 of the cheese.
6. Repeat layers. Top with the remaining enchilada sauce.
7. Bake for 20 minutes, or till the cheese is melted and bubbly.
8. Garnish with cilantro and sour cream chicken enchiladas easy cream, if desired.
Bake for 1520 minutes, or till the cheese is melted and bubbly.
Instructions:
