• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

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 massive eggs

1 tablespoon water, plus more as wanted

1 cup almond flour

Cup almond flour

1/2 cup coconut flour

This recipe uses half of cup of coconut flour, a gluten-free and grain-free alternative to wheat flour.

Coconut flour is created from dried coconut meat that has been floor into a fantastic powder.

It is a good source of dietary fiber, protein, and wholesome fat.

Coconut flour is also 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 could be very important note that it absorbs extra liquid than wheat flour.

Therefore, it is necessary to add extra liquid to your recipes when utilizing coconut flour.

Coconut flour can be utilized in quite so much of baking recipes, together with cookies, desserts, and breads.

It can 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 common ingredient in recipes that require yeast.

When yeast is added to warm water, it prompts and begins to develop.

This course of, known as proofing, is important for the yeast to have the ability to rise and create fluffy bread or dough.

The ideal temperature for proofing yeast is between one hundred and five and one hundred fifteen degrees Fahrenheit (40 to forty six levels Celsius).

Using water that’s too sizzling or too cold can kill the yeast or stop it from activating correctly.

To ensure that the water is the right temperature, you ought to use a kitchen thermometer or simply really feel the water along with your finger.

It should really feel warm to the touch, but not hot.

Once the yeast has been activated, it can be added to the other ingredients within the recipe and allowed to rise earlier than baking.

For the filling:

4 ounces cream cheese, softened

1/2 cup sour cream chicken enchilada casserole 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 ground chili peppers, cumin, garlic powder, and oregano

● It is out there in numerous heat ranges, from delicate to additional hot

● In this recipe, 1 teaspoon of chili powder is used, which can present a light to medium heat level

● If you like more heat, you can improve 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 in the parsley family. It has a warm, earthy flavor 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 in the spice mix that’s used to season the chicken, and it also provides depth to the enchilada sauce.

When measuring cumin, it may be very important use a stage measuring spoon. This will ensure that you’re adding the proper amount of spice to the recipe.

If you do not have cumin on hand, you’ll find a way to substitute another spice, similar to floor coriander or ground 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 mix until a dough varieties.

3. Divide the dough into 8 equal balls.

4. On a flippantly floured surface, roll out each ball into a skinny circle.

5. Heat a large skillet over medium heat.

6. Cook the tortillas for 1-2 minutes per aspect, 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 elements:

• Almond flour
• Coconut flour
• Baking powder
• Salt

Add the warm water and stir until a dough types.

Add the good and cozy water and stir till 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 floor into 12 small tortillas.

To make the filling:

To make the filling:

1. In a large skillet, warmth the oil over medium warmth. Add the chicken and cook, stirring occasionally, till browned on all sides.
2. Add the onion and green bell pepper and cook, stirring occasionally, till softened, about 5 minutes.
3. Add the chili powder, cumin, oregano, salt, and pepper. Cook, stirring continuously, till fragrant, about 1 minute.
four. Add the tomato sauce and water. Bring to a simmer and prepare dinner, stirring often, until 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 heat.

In a large skillet, heat a little olive oil over medium warmth.

Add the chicken, onion, green bell pepper, and purple bell pepper and cook dinner till softened.

• Add the chicken, onion, green bell pepper, and pink bell pepper and prepare dinner until softened.

Stir in 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 more, or till the filling is heated via.

Instructions, Cook for 5 minutes extra, or till the filling is heated by way of.

Once the tortillas are filled, place them seam facet 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 relaxation for 5 minutes before serving to permit the filling to set.

To assemble the enchiladas:

1. Preheat oven to 350 degrees F (175 levels C).

2. Heat a big nonstick skillet over medium warmth. Add chicken breast and cook 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 heat.

5. Add chopped green pepper and onion and cook dinner until softened, about 5 minutes.

6. Add minced garlic and chili powder and cook dinner for 1 minute more.

7. Add cooked chicken, cream cheese, and sour 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 high.

11. Bake in preheated oven for 20 minutes, or until heated via.

12. Garnish with shredded cheddar cheese and contemporary cilantro earlier than serving.

Preheat the oven to 350 levels 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 heat. Drain off any extra grease.

3. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute more.

4. Spread half cup of the enchilada sauce within the bottom of a 9×13 inch baking dish.

5. Place 6 tortillas in the baking dish. Top with half of of the chicken combination, half of of the onion, half of 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 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:

Bake for 15-20 minutes

Cook till the cheese is melted and bubbly