Low Carb Enchilada Goodness

6-8 Low Carb Tortillas
2-3 Boneless, skinless chicken patties
2 cups spinach leaves
1 avocado
1 clove (or 4 tablespoons, in Kameron math) garlic
1 large onion
1-2 fresh jalapenos
1 15 can diced tomatoes
1/2 tsp oregano
1 tsp salt
1/4 cup sour cream
2 cups mozz cheese
olive oil

Chop up your onion and jalapenos. Put in a bowl to the side. Cut up your chicken. Get ready to combine all this goodness!

Heat up a frying pan. Add olive oil. Throw in the garlic, onion, and jalapenos. Simmer those babies for 7-8 minutes, or until the onion is soft but not brown. If it’s a little brown, tho, don’t worry, no one will die. I didn’t. But then, I have a high tolerance for death. Or is that, a high intolerance for death? No matter.

Add oregano, chicken, tomatoes, spinach, and salt. Mix this all together until it is well stirred, or until the spinach is slightly wilted. It’s OK that the chicken isn’t really cooked. This made me nervous at first, but have no fear: it will cook nicely inside of the torts.

Put about a scoop of the goodness into a tortilla. Add a slice of avocado. Roll up just like a Chipotle burrito and start layering these packets of yum into your greased (Pam is great!) baking pan.

Top your torts with the remaining avocado and a dollop of your sour cream (all of my dairy now is low fat, sad to say, but still quite tasty).

Now for my favorite part! Slather the whole thing in mozzarella cheese and pop it into a 400 degree oven for 15-20 minutes, or until the cheese is nice and brown on top.

They taste like real enchiladas! Like, seriously, I ate it and it was good! It’s a miracle! A miracle!

Next time, I’d like to add some cilantro for a little more zing. I also forgot the can of green chili peppers I was supposed to add, which may have spiced things up. All in all, tho, this turned out really well.

I should have a second blog called “The Yummy Diabetic.”

This is a variation of a much prettier looking recipe which you can find here.

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