Who doesn't love spicy, hot-from-the-oven enchiladas? Try this light Kimkins version as a delicious alternative to the high carb & calorie laden platter at your local restaurant. Stop by the Farmer's Market for a garden fresh salad to complete the meal (& add spicy rice & beans for family members).
Ingredients (makes 8 "enchiladas")
Tortillas
- 8 egg whites, beaten
- 1/4 tsp each ground cumin & pepper
Enchilada Filling
- 3 cups cooked & shredded chicken
- 1 cup green salsa verde (get the jar kind not canned)
- 1 cup frozen spinach, defrosted (optional)
- 1/2 cup low fat cheddar cheese, shredded
- 1/4 cup sour cream light
- 1 tbsp chives, minced (or green onion)
- 2 tsp chili powder
- 1 tsp garlic, minced
- 1 tsp each ground cumin, onion powder, pepper & salt
- 1/4 tsp cayenne (optional)
Topping
- 1 cup low fat cheddar cheese, shredded
- 1/2 cup green chili salsa
- 1/4 cup black olives, sliced
- 2 tbsp chives, minced (or green onion)
Preheat oven to 350 degrees, coat 9x9" ovenproof baking dish with nonstick spray. In large mixing bowl add shredded chicken, salsa, sour cream, cheese, chives and spices. Mix well, set aside.
Make 8 "tortilla" crepes: Coat small nonstick skillet with cooking spray. Over medium heat pour in 1/8 of the egg mixture tilting to coat the bottom of the pan. Cook until set (cover if necessary), loosen with spatula and slide onto a warm plate.
In the center of the "tortilla" place 1/8 of the chicken mixture and roll up. Place seam side down in the baking pan and repeat. Top enchiladas with remaining salsa, sprinkle evenly with cheddar cheese and olives.
Bake for 15-20 minutes until heated through and cheese has melted. Garnish with chives if desired, serve & enjoy!
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