LOW-CARB SHRIMP ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
- Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
- Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
- Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.1 g, Cholesterol 70.3 mg, Fat 8.4 g, Fiber 8.9 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 348.2 mg, Sugar 1.7 g
LOW-CARB ZUCCHINI ENCHILADAS
These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.
Provided by Angela Sackett Superhotmama
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
- Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
- Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
- Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 11.7 g, Cholesterol 157.9 mg, Fat 26.3 g, Fiber 2.8 g, Protein 48.8 g, SaturatedFat 13.6 g, Sodium 619.1 mg, Sugar 4 g
LOW CARB AWESOME ENCHILADAS - L-C-F
These are some of the reveiws from the LCF site of this recipe. "I tried this recipe for my family and they all loved it! They said they couldn't tell that I used eggs instead of tortillas. I would highly recommend this to anyone - low carbers or not." "I make this recipe all the time...my family loves it...actually, my son and DIL(who don't lo-carb) request this quite often when they come over for dinner...they like it better than "regular" enchiladas because they don't fall apart and you really can't tell the difference in the taste! Truly AWESOME recipe!!!" This recipe had 21 reviews on LCF, all positive! Rated 9.3 out of 10
Provided by Nana Lee
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Start the beef browning over medium heat.
- Break eggs into mixing bowl and add cream.
- Beat on high speed till well blended and all yellow.
- Heat up crepe pan or small skillet and add some of the butter.
- You will need to re-butter the pan several times.
- Pour just enough egg mixture over the pan to coat.
- Allow to cook through, you may turn it, but don't have to.
- This will make approx 6 small crepes.
- ***If using dry enchilada mix, prepare as per pkg direction.
- Drain ground beef and add a small amount of sauce.
- Place a crepe inside a baking dish and coat with small amount of sauce.
- Add beef and roll.
- When all are rolled add remaining beef and sauce.
- Sprinkle chopped green peppers and cheese.
- Bake 350ºF for 10-15 min or until cheese is melted and a little bubbly.
- Serve with favorite fixings: sour cream, lettuce, olives, guacamole, etc.
- Carbs: 6g carbs total.
Nutrition Facts : Calories 525.1, Fat 39.2, SaturatedFat 18.2, Cholesterol 341.2, Sodium 991.3, Carbohydrate 6.1, Fiber 0.8, Sugar 1.7, Protein 35.1
AWESOME ENCHILADAS!
The best enchiladas I've ever had- really, the only ones I've ever liked! I crave these, and usually make them at least two times a month. You can easily use shredded chicken instead of ground beef, and feel free to use corn tortillas instead of flour...it's the sauce that make these enchiladas so AWESOME!
Provided by Photo Momma
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
- Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
- To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
- Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.
Nutrition Facts : Calories 522.4, Fat 36.1, SaturatedFat 18.8, Cholesterol 111.8, Sodium 1120.3, Carbohydrate 27.4, Fiber 3.8, Sugar 4.8, Protein 23.6
LOW CARB ENCHILADAS
Make and share this Low Carb Enchiladas recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 5 Enchiladas
Number Of Ingredients 8
Steps:
- Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
- Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
- Fill tortillas with the chicken mixture then place into a glass baking dish.
- Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.
Nutrition Facts : Calories 177.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 58, Sodium 670.9, Carbohydrate 5.3, Fiber 1, Sugar 4.1, Protein 16.4
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- Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
- Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
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