Low carb enchilada recipe

Low carb enchilada recipe

1 pound of your preferred meat

8 ounces of shredded cheese 

12 low carb corn tortillas 

Vegetable oil to fill a small frying pan

1 large can of enchilada sauce. Green or red. 
 
1.Preheat your oven to 375 degrees. 

2.Heat your small frying pan of vegetable oil on medium high . When you can feel the heat coming off your pan and dropping a crumb of tortilla in causes it to bubble profusely then your oil is hot enough. 

3.You can cook your own meat or buy a rotisserie chicken and pull the chicken from that to use in your enchiladas. This time I took a pack of thin cut boneless pork chops and layer them out on a baking sheet. I poured green enchilada sauce over them and baked them for 25 minutes. I then cut up my pork chops into bite sized pieces and set the meat to the side. 

4.One tortilla at a time,using tongs put your corn tortilla in the oil just til immersed and a few bubbles form, 5thwn turn it over for a few seconds and then remove it from the hot oil and let the excess oil drip back into the pan and set your tortilla to the side on a plate with a paper towel on it to absorb some more of that oil. Repeat this process with all of your tortillas. 

5.Take each tortilla and add some shredded cheese and meat and then roll it and tuck it into the side of your baking pan. Making your way across so this with each tortilla. Cover all of your rolled tortillas with your enchilada sauce and more shredded cheese and then cover the whole baking pan tightly with foil. Bake for 30 minutes. Remove and let your pan cool off for 10 minutes before uncovering and serving your enchiladas. Each of the low carb tortillas I use and carry in my store has 3.5 carbs. 

 

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