Low-Carb Chicken Enchiladas: A Healthy Twist
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 giant eggs
1 tablespoon water, plus more as needed
1 cup almond flour
Cup almond flour
1/2 cup coconut flour
This recipe makes use of 1/2 cup of coconut flour, a gluten-free and grain-free alternative to wheat flour.
Coconut flour is made from dried coconut meat that has been ground right into a fine powder.
It is an efficient source of dietary fiber, protein, and healthy fats.
Coconut flour can be low in carbohydrates, making it a sensible choice for people who are following a low-carb food plan.
When using coconut flour in baking, it is very important notice that it absorbs more liquid than wheat flour.
Therefore, you will want to add extra liquid to your recipes when using coconut flour.
Coconut flour can be used in quite lots of baking recipes, including 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 heat water
1/4 cup heat water is a common ingredient in recipes that require yeast.
When yeast is added to warm water, it activates and begins to develop.
This process, often known as proofing, is crucial for the yeast to have the power to rise and create fluffy bread or dough.
The ideal temperature for proofing yeast is between a hundred and five and 115 degrees Fahrenheit (40 to 46 levels Celsius).
Using water that’s too sizzling or too chilly can kill the yeast or stop it from activating correctly.
To make positive that the water is the right temperature, you can use a kitchen thermometer or just feel the water with your finger.
It should really feel heat to the touch, but not hot.
Once the yeast has been activated, it can be added to the other components in the recipe and allowed to rise earlier than 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 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 mix made from floor chili peppers, cumin, garlic powder, and oregano
● It is out there in various warmth levels, from delicate to further hot
● In this recipe, 1 teaspoon of chili powder is used, which can present a mild to medium warmth level
● If you prefer extra heat, you presumably can increase the quantity of chili powder to taste
1 teaspoon cumin
Cumin (Cuminum cyminum) is a spice that’s made from the dried seeds of a plant in the parsley family. It has a heat, earthy flavor and is usually utilized in Mexican, Indian, and Middle Eastern cuisine.
In this recipe, cumin provides a layer of savory taste to the enchiladas. It is used in the spice mix that is used to season the chicken, and it also adds depth to the enchilada sauce.
When measuring cumin, it may be very important use a degree measuring spoon. This will guarantee that you’re including the proper amount of spice to the recipe.
If you wouldn’t have cumin readily available, 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 floor 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 new water and olive oil and mix till a dough varieties.
3. Divide the dough into 8 equal balls.
4. On a frivolously floured surface, roll out every ball into a thin circle.
5. Heat a big skillet over medium warmth.
6. Cook the tortillas for 1-2 minutes per side, or till golden brown.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
In a medium bowl, whisk together the next dry ingredients:
- Almond flour
- Coconut flour
- Baking powder
- Salt
Add the good and cozy 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 lightly floured surface 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, heat the oil over medium heat. Add the chicken and cook dinner, stirring often, until browned on all sides.
2. Add the onion and green bell pepper and cook, stirring occasionally, till softened, about 5 minutes.
three. Add the chili powder, cumin, oregano, salt, and pepper. Cook, stirring continually, until fragrant, about 1 minute.
four. Add the tomato sauce and water. Bring to a simmer and prepare dinner, stirring occasionally, until the sauce has thickened, about 10 minutes.
5. Remove the skillet from the heat and stir in the cheese.
In a large skillet, warmth somewhat olive oil over medium warmth.
In a large skillet, warmth a little olive oil over medium warmth.
Add the chicken, onion, green bell pepper, and purple bell pepper and prepare dinner until softened.
• Add the chicken, onion, green bell pepper, and purple bell pepper and cook dinner till softened.
Stir within the black beans, corn, chili powder, cumin, salt, and black pepper.
Instructions:
– Stir in the black beans, corn, chili powder, cumin, salt, and black pepper
Cook for 5 minutes extra, or till the filling is heated through.
Instructions, Cook for 5 minutes extra, or until the filling is heated by way of.
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 levels Fahrenheit for 20-25 minutes, or until 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 degrees F (175 degrees C).
2. Heat a large nonstick skillet over medium warmth. Add chicken breast and cook dinner until browned on all sides.
3. Transfer chicken to a plate and let cool barely. Shred chicken using two forks.
4. Add olive oil to the skillet and heat over medium heat.
5. Add chopped green pepper and onion and cook till softened, about 5 minutes.
6. Add minced garlic and chili powder and prepare dinner for 1 minute more.
7. Add cooked chicken, cream cheese, and sour cream chicken enchilada recipe cream to the skillet and stir till combined.
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 top.
11. Bake in preheated oven for 20 minutes, or until heated via.
12. Garnish with shredded cheddar cheese and contemporary cilantro before serving.
Preheat the oven to 350 degrees F (175 degrees C).
Preheat the oven to 350 degrees F (175 degrees C).
Spread a few of the filling down the middle of each 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 levels F (175 degrees C).
2. In a skillet, brown chicken over medium warmth. Drain off any excess grease.
3. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute extra.
4. Spread 1/2 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 half 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, if desired.
Bake for 1520 minutes, or till the cheese is melted and bubbly.
Instructions:
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