Healthy Chicken Enchiladas Recipe
Low carb chicken enchiladas with an egg tortilla
Servings 2 Servings
Calories 470.6kcal
Ingredients
- 1 boneless Skinless Chicken Breast, shredded (about 1 cup)
- 2 cups cups Egg Whites
- 1/2 tablespoon Olive Oil
- 1/2 small Onion, chopped (about 1/4 cup)
- 1/2 tablespoon tablespoon Garlic, minced
- 1/2 cup Fire Roasted Tomatoes, blended in a food processor
- 3 tablespoons Salsa
- 1/4 teaspoon Red Chili Powder
- 1/8 teaspoon Cumin
- 1/8 teaspoon Smoked Paprika
- 1/8 teaspoon Crushed Red Pepper, optional
- Salt and Pepper, to taste
- 1/4 cup Frozen Corn, if frozen, thawed
- 1/2 cup Reduced Fat Shredded Cheddar Cheese
- 3/4 cup Enchilada Sauce
For the Avocado Crema:
- 1/4 cup Avocado, about half a large avocado
- 1/4 cup Plain Greek Non Fat Yogurt
- Salt and Pepper, to taste
Instructions
For the Enchiladas:
- Bring a large pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, about 15-20 minutes. Using two forks, shred the chicken and set aside to cool.
- Preheat your oven to 400°F and spray a small baking dish (mine was 6x8) with cooking spray, set aside.
- Spray a small, non-stick, frying pan with cooking spray and heat on high. Once hot, turn down the heat to medium/low and slowly pour 1/2 cup of liquid egg whites in, covering with a tight fitting lid. Cook until the top of the whites are just set and slightly bubbly (about 2-3 minutes). Remove the lid, carefully flip the egg whites and cook for an additional 2-3 minutes, or until the “tortilla” is cooked. Slide onto a plate and repeat with the remaining 1 1/2 cup egg whites.
- While the egg whites are cooking, heat the 1/2 Tablespoon oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes. Stir in the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using. Season to taste with salt and pepper.
To Assemble:
- Take one egg white “tortilla” and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the prepared baking dish, securing with a toothpick if needed. Repeat for the remaining enchiladas.
- Pour the enchiladas sauce evenly over the dish and top with the grated cheese.
- Bake until the cheese is melted, 8-10 minutes.
- While the enchiladas bake, add the avocado and Greek yogurt into a small food processor, and blend until well combined. Season to taste with salt and pepper.
- Serve the enchiladas hot with the avocado crema and cilantro.
Video
Nutrition
Calories: 470.6kcal | Carbohydrates: 30g | Protein: 51.1g | Fat: 18.5g | Saturated Fat: 5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.3g | Cholesterol: 71.3mg | Sodium: 1948mg | Potassium: 622mg | Fiber: 6.6g | Sugar: 7.9g