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28 April, 2017

Smokey’s Saucy and Spicy Low-Carb Enchiladas

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Mexican Food Night is one of our favorites, especially with the upcoming Cinco De Mayo Holiday.

 Our Enchilada Recipe is a low-carb alternative to the typical Mexican Restaurant carb-full Enchiladas.  Our enchiladas are made with tons of sour cream, shredded cheese, and various spices.

We were delighted to discover this recipe through our fellow flight attendant friend Megan H. According to Megan, one can never have too much sour cream, since sour cream is the key to our saucy enchiladas.

Preparation time is about 15-20 minutes and cooking time is about 1 hour and 15 minutes.

The ingredients for our enticing enchiladas are…

  • 1/2 Shredded Rotisserie Chicken
  • 1  28 oz. Cans of Green Enchilada Sauce
  • 1 14 oz. Can of Red Enchilada Sauce
  • 6-8 Low-Carb tortilla wraps
  • 2-3 Pound Container of Sour Cream
  • 1 large can of mushrooms
  • 1 large onion
  • 1 large green pepper
  • 1 large can of Chopped black olives
  • 32 oz. of Shredded Cheese
  • 1 tsp. Minced Garlic
  • 1 tsp. Italian Seasoning
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1/2 tsp. Ginger
  • 1/4 tsp. Pepper
  • Salsa (for pouring over enchiladas)

We’ll begin by shredding our chicken, once it cools.

Next we’ll grease our baking pan with cooking spray and will pre-heat our oven to 350F degrees.

We’ll then, pour enough Green Enchilada Sauce to coat the bottom of our pan.

Next, we’ll pour our remaining Green Enchilada Sauce into a mixing bowl.

We’ll then, quickly dip each of our low-carb tortilla wraps into our sauce, so that both sides are completely coated.

Our next step is to place the first tortilla against the side of the pan, so that half is on the side and the other half is resting on the bottom.

Now, it’s time to fill our tortillas.  We’ll generously spread our sour cream on top of the tortilla, followed by our shredded chicken and shredded cheese. 

We’ll then roll our tortilla, place on the side of our pan, and will repeat until our remaining tortilla wraps are filled.

While our enchiladas are resting, we’ll begin to prepare our enchilada toppings.

We’ll use our 1-Second Slicer (from As Seen on TV), to chop our onions and green peppers.

Next, we’ll spray our frying pan with cooking spray and will place our onion, mushrooms, green pepper, and spices together.  

We’ll then, stir our mixture, cover our pan, and will cook on medium heat, for 10-15 minutes, or until tender.

Next, we’ll pour our vegetable mixture over our stuffed tortillas.

We’ll then, generously spread sour cream over the top of our vegetable mixture, as if we were icing a cake.  
Similarly, we’ll place shredded cheese over our sour cream.

Next, we’ll slice our black olives and will pour over our cheese.

We’ll then pour half of our can of Red Enchilada Sauce over the entire contents of the pan and will bake for 1 hour.

After our cooking time has passed, we will remove our enchiladas from our oven and allow to cool for about 15 – 30 minutes.

Megan tells us to allow our enchiladas time to sit, in order for the dish to hold better.  The longer the enchiladas rest, the tastier they will become.

Although our enchiladas are tasty once they are removed from our oven, Megan shares that they are even more flavorful, when served the following day.

Smokey’s Saucy and Spicy Low-Carb Enchiladas are just phenomenally tasty!

Our enchiladas are so moist and cheesy, that we feel as if we are eating at a Mexican Recipe. The combination of fresh vegetables, chicken and dobs of sour cream make this dish unbelievable.

From our kitchen to yours – enjoy!!

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