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Low Carb Chicken or Beef Enchiladas

Low carb beef enchiladas

I usually make chicken enchiladas, but made a big batch of bone broth stock and needed to use the meat that had cooked for hours and didn’t have much flavor left, yet was nice and tender. Enchiladas made sense, as there are all kinds of flavors going on. It was delicious and there was enough for three nights for my husband and me.

If you decide to make bone broth, I used about 4 pounds of soup bones, with meat. After cooking, it yielded 1 pound of meat that I easily shredded. Bone broth recipe

Chicken or Beef Enchiladas

Serves 6

Low carb tortillas, 2 per person

1 pint sour cream

½ pound shredded cheddar + jack , reserve some for top

1 pound cooked chicken or beef, shredded or small pieces

2 jalapenos, seeds removed and minced

 ½ pound mushrooms, chopped

1 small red cabbage quartered, and sautéed extra for topping or chopped kale

6 cloves garlic chopped

1 large onion, chopped

Sauce topping

Salsa or roasted grape tomatoes, roughly chopped

Green olives, sliced

Avocado, chopped

Scallion, chopped

Lemon juice

Salt and pepper

Baby spinach for plate

Preheat oven to 350. Sauté onion on low until softened, add mushrooms, jalapenos and garlic and raise heat, cooking until mushroom lose water and brown a bit.  Add kale or cabbage and cook 5 minutes. Add chicken or beef and allow mixture to get hot. Allow to cool and few minutes and add remaining filling ingredients. Fill two tortillas per person.  Add extra cheese on top. Cover for 20 minutes in oven and remove cover for last 10 minutes. Bake a total of 30 minutes or until is bubbling.

Mix tomatoes, avocado, scallions, lemon juice, salt and pepper.

Arrange spinach on plate and add enchiladas. Top with avocado/tomato mixture.

Low Carb Chicken Enchiladas

Low carb chicken enchiladas

I made these chicken enchiladas with low carb tortillas made with shredded zucchini and they are perfect! I made one large taco and cut it into fours. I made it two nights for my husband and me and used half a batch each night. Instead of bothering with rolling, I placed one quarter on the bottom of a glass dish, put the filling in and covered with another quarter. Then I split the dish in half and done!

Chicken Enchiladas

1 batch low carb tacos; make one large and cut into 4. Use 2 pieces each night

1 pint sour cream

½ pound shredded cheddar + jack

1 pound cooked chicken, shredded or small pieces

½ pound mushrooms, chopped

1 small red cabbage quartered, and sautéed extra for topping

6 cloves garlic chopped

1 large onion, chopped

Sauce topping

Salsa or roasted grape tomatoes

Shredded cheese

Green olives

Avocado, chopped

 

Preheat oven to 350. Sauté chicken, lower heat and add garlic; stir until fragrant, about a minute. Remove chicken. Sauté mushrooms and cabbage. Allow to cool and few minutes and add remaining filling ingredients. Put on or two low carb tacos at bottom of a oven proof dish and add filling. Top with other taco. Add topping ingredients, except avocado. Bake 30 or until cheese is bubbling.

Copyright © 2020 Norma Lehmeier Hartie
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