Cheesy Low Carb Enchiladas (plus cooking video)
Stacey Hawkins Optavia
4
15 minutes
30 minutes
Mexican
Main Dish
This recipe for cheesy low carb enchiladas is almost too good to be true! Perfect for anyone looking for Optavia Recipes, Optavia 5 and 1 recipes or high protein, low carb Mexican recipes that rock!
Loaded with flavor from an easy home-made enchilada sauce, this can be made ahead of time and baked when desired, or put together for a quick and easy weeknight meal.
This recipe is full of great cooking hacks and Optavia hacks too! Use precooked, rotisserie chicken and store-bought egg white wraps to make it super fast! If you have some time on your hands, you can make a batch of your own egg white tortillas too (recipe here).
Either way, you're going to LOVE this flavor-bursting weeknight meal!
Happy Cooking~
Stacey
Ingredients
4 teaspoons Stacey Hawkins Roasted Garlic Oil
1 Tablespoon Stacey Hawkins Garlic & Spring Onion Seasoning
½ C low sodium chicken broth
15 ounces tomato sauce (or pureed tomatoes) no sugar added
1 Tablespoon Stacey Hawkins Phoenix Sunrise Seasoning
¼ teaspoon Stacey Hawkins Sinful Cinnamon
OR
¼ teaspoon Stacey Hawkins Cinnamon Chipotle Seasoning (for a richer, spicier version)
18 ounces chicken breast, cooked & shredded*
6 ounces (1 ½ C shredded) low fat cheddar cheese, divided
8 egg white wraps (we love Crepini)
Directions
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Heat oil in a small sauce pan over medium heat. Add Garlic & Spring Onion seasoning and sauté for 30 seconds until slightly toasted.
Add the chicken broth, tomato sauce, Phoenix Sunrise Seasoning, Cinnamon Seasoning and stir to combine. Let simmer for 7-10 minutes until thick enough to stick to the back of a spoon.
Add shredded chicken and ½ of the enchilada sauce to a bowl and toss to coat, allowing the sauce to cool slightly. Add ½ of the low-fat cheddar and incorporate it into the mixture. (Don’t combine this step together and add the sauce and cheese at the same time as the cheese will melt.)
Preheat oven to 375° F (if cooking immediately, do this when you start making the sauce.)
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Take 1/8 of the chicken mixture and add it to an egg white wrap. Roll closed and place, seam side down, in a baking dish. Repeat the process until all enchiladas are done.
Pour the remainder of the sauce over the enchiladas. Sprinkle with cheese and bake for 20-25 minutes until enchiladas are hot and cheese is bubbly. Serve warm.
