LOW CARB BBQ CHICKEN ENCHILADAS

Ingredients

  • 4 cups shredded chicken slightly packed
  • ¾ teaspoon ground cumin
  • ½ teaspoon granulated garlic
  • ¼ cup chopped green onions
  • ½ teaspoon pink salt
  • ¼ teaspoon white pepper
  • 1 ¼ cup low carb enchilada sauce (or 10 ounce can)
  • ⅔ cup low carb BBQ sauce (plus 2 tablespoon water)
  • 2 cups shredded cheddar cheese (or Monterey Jack) divided use
  • 8 low carb tortillas (or low carb crepes or Cut de Carb Wraps)
  • chopped cilantro for garnish

Instructions

*If you aren’t using canned enchilada sauce, make the homemade enchilada sauce 30 minutes before starting the enchiladas. Can make it up to several days ahead and refrigerate until needed.

  • Preheat oven to 375F and place rack to middle position (or see below for slow cooker option). Mix 1 ¼ cup enchilada sauce with the BBQ sauce and water and set aside. Chop the onions and cilantro.
  • Put the shredded chicken in a large bowl and season with cumin, garlic, green onions, salt and pepper. Taste to adjust seasoning. It should taste good before you continue. Mix 1 cup of the cheese and 1 cup of the BBQ enchilada sauce into the chicken. Smooth the top of the BBQ chicken filling and score the top into 8 even sections with the spoon.
  • Spoon ¼ cup of the sauce into the casserole dish and shake to distribute or spread with a spoon along the bottom of the dish.
  • Place 1 tortilla on your work surface. Spoon 1 eighth of the filling onto the lower ⅓ of the tortilla and spread-it-out, in-a-line from end to end. Roll the filling in the tortilla and place the enchilada seam-side-down in the casserole dish. Repeat with the remaining filling and tortillas.
  • Pour/spread the remaining BBQ enchilada sauce over the enchiladas and top with the remaining cheese. Cover with foil and bake for 20-30 minutes or until bubbly. Remove the foil and place under the broiler to brown the cheese. Top with cilantro and let sit for 10 minutes before serving.

CRESCENT SAUSAGE CREAM CHEESE CHEESE

DELI-STYLE CHICKEN SALAD