Tag Archives: mexican low carb

Low Carb Low Calorie and Delicious Chicken Enchiladas!

I was watching a couple of cooking shows while in the dentist’s office.  I have been looking for something new to offer my family for meals.   Then I saw something I don’t recall ever seeing cooked on television, enchiladas!  In this case they were beef to be sure, but the point I was looking for I did get.  The rest I could make up myself the way I want.  So, I already had some cilantro washed and chilled in the refrigerator.  I already had boiled chicken legs, skinned and de-boned and were in the refrigerator.  I already had some sour cream, some grated cheese and, last but not least, I already had some spelt flour tortillas!  So, I looked in the cupboard and found the diced tomatoes, a can of tomato paste, set out my “Mexican spices”, my 9 x 13 glass casserole dish, cooking spray and away we go.  So, thought I would share this amazing dish.  You will love eating something you enjoy knowing it is healthy and low calorie and will not make you feel bloated or bad in any way.  Cost: about 50 cents per serving.  Calories:  if no cheese, just sour cream added, perhaps 225 calories and almost no fat!

Your family will think you went to enormous trouble, but you didn’t!  You can cook this in a very short time, about 30 minutes total if you have already prepared the cooked chicken legs and de-boned and chilled with broth the evening before.

So, here we go.  I proudly provide you with my masterpiece!  Bon Apetit!

Ingredients: (THIS MAY SURPRISE YOU)

1.  skinned, boiled large package of chicken legs – deboned.  I like to start out on high, just to get it to boiling, then turn down and simmer about 4 for 30 minutes or until looks like the chicken is well cooked and tender.  There are about 12 pieces of legs in large package.  I use Tyson Chicken if I am buying from grocery store.  It is known for not raising the chickens using chemicals, hormones to make them grow fast.  When this has cooled, debone, keeping all the good chicken pieces (no cartiledge or stringy looking veins) and pour the broth over the chicken in a large mixing bowel, cover with saran wrap and let chill overnight in refrigerator.

2.  Set out:  1 package of at least 6 spelt flour tortillas (Central Market and maybe HEB)

3.  set out 1  13 x 9 glass casserole “Pyrex” dish or similar

4.  Set out 1 large can, opened, of diced tomatoes

5.  Set out 1 small can tomato paste

6.  Sea Salt

7.  Cayenne Pepper

8.  Granulated Garlic

9.  Cumin

10.  2-3 large Poblano Peppers, washed well

11.  Your cold bowl of pieced up dark meat chicken

12.  1 large onion

13.  1 large sweet red pepper

14.  1 large “soft” tomatoe

Keep your cold sides of:  1.  organic sour cream  2.  fresh washed and chilled cilantro, 1 plate full 3.  shredded cheddar in the refrigerator until ready to serve the meal.

You are gonna love this!

Directions:  In your black iron skillet (if not use your favorite heavy metal skillet) with grape seed oil (super duper fat burning oil)  Just about 2 – 3 tablespoons of oil, heat skillet on medium, meantime cut up your onion in small pieces, slice up your red pepper lengthwise for pretty pieces and throw into the warmed pan, sautee and stir for a few minutes.   If you have a tomato that is a little soft, not good for salad, but very good for this, cut up into medium pieces and add to the mix.  Add about 1/2 tablespoon (sprinkle over) of granulated garlic, about 1 tsp of salt, about 1 Tbls  of cumin, about 1/2 tsp of cayenne pepper (or less, you decide).  Stir together with the veges as they are cooking.  After they look kind of softly cooked, about 5 minutes, scoop out the chicken in cupfuls together with the broth.  (you have already skimmed off the chicken fat off the top of the bowl of congealed broth/chicken).  Add to the skilit, mix with more chicken to make the skillet look full with all of the mixture about 2 inches of food in the pan.  Stir and simmer frequently for about another 10 minutes and there should be a good amount of natural juices in there full of flavor.  Next, while this is simmering on low, turn to your glass baking dish.   Spray with Pam or other type vege spray.  If none, just wipe with paper towel with some vege oil on it.  Open your cans of tomato paste and diced tomatoes.  Pour 3/4 of each can into the blender.  Just blend a couple of quick times to make it smooth, not thin. It should look a bit like tomato soup texture.  Take 1/2 of that mixture, taste to see if need salt.  Add the salt, spread half of it over bottom of glass baking dish.  Lay 1 tortilla at a time on there, fill with a big spoonful ( about 3 Tablespoons) of meat vege mixture on the tortilla.  Close the tortilla and move it over to the top left.  Lay next tortilla next to it, repeat, close, move close to the 1st one.  Lay last one, fill it, and it has just enough space to place it there.  Start next row.  Your pan should hold easily 6 of these.  When finished filling all of these, pour the rest of the tomato sauce over the top of all of them nicely, taking care to make it look like a back and forth motion, don’t smother them.  Just pour back and forth giving them all a nice red tomato sauce with a little bit of the tortilla showing.

You should have already washed the Poblano Peppers and placed them in a small heavy pan  with about 1/2 inch of water in the bottom and steam on medium heat for about 20 minutes until just tender.  While this was cooking, so was the meat ingredients.  Turn off.  Let set.  When you are finished pouring your tomato sauce onto the filled tortillas, take these steamed Poblano’s and put on a plate and cut lengthwise about 1/2″ wide pieces.  Lay these decoratively, vertically (up and down) on each of the tortillas you filled and covered.  Now you have a very pretty dish ready to go into the oven!  Cover with good amount of heavy foil.  Oven at 350 and set timer for 10 minutes.  At the end of the 10 minutes, let the dish set in oven with it turned off and rest for about 20 minutes.  Meantime, set your table, put out your fresh cilantro on a plate, kind of piled high for looks and keeps it fresh.  Set out sour cream, perhaps Lemon Water and Ice or your favorite complimentary drink.   Take out of the oven, top with little grated cheese (couple of tablespoons) and dollop of sour cream.  This is amazingly good!  Piece up some of the Cilantro leaves on your dish and eat it all together.  Soooo good!  You family will beg for these time and time again!

If you cannot find Spelt tortillas, try whole wheat ones if you can have wheat.

God Bless all my readers.  Here is to your health!

Natures Sunshine Herbs