Low Carb Enchiladas

I will start this post with a huge caveat: I am not a huge fan of "Mexican" food. Mexican in quotes because I am referring to the American version of Mexican: ie: tacos, fajitas, soupy tomato salsa etc. Mainly because a lot of cilantro is used in those recipes, and I really, really hate cilantro.

So, one day I grabbed a jar of enchilada sauce at the grocery store because I know Todd loves Mexican food and it didn't have cilantro listed in the ingredients. At that time I made rice and black bean enchiladas and they were good.

Yesterday I had another can in my grocery cart and my wheels started to spin on how I can lower the carb count in the enchiladas and still have them be delicious. These are not carb free by any means, but I did cut the carbohydrates where I could to minimize the impact on my blood sugars.

These are good, gooey and SPICY. You can omit the chipoltes to even it out.

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INGREDIENTS

For the filling:

  • 1 lb ground pork, chicken, beef, turkey or veggie ground
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen corn
  • 1/2 green pepper
  • 1 tomato, diced
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp olive oil

SAUCE

  • 1 Can Enchilada sauce (I used La Victoria)
  • 1 clove garlic, minced
  • 1/2 can chipotles with adobo (I used this one)
  • 1/4 cup white vinegar
  • 2 tbsp Splenda
  • 1 tsp Worcestershire sauce
  • Juice & rind of one lime
  • 1 cup grated mozzarella (Or cotija if you can find it) 

WRAPS

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  • 2 packs of Protein Up, Carb Down wraps (pictured above)

DIRECTIONS

  • Cook onions with salt and pepper until translucent in olive oil
  • Add garlic and cumin
  • Add ground meat/veggie ground and cook until browned
  • Add corn, tomato and green pepper
  • Turn on low and cook around 15-20 mins so the flavors meld together and the water the veggies omitted evaporates
  • While the filling is cooking, mix sauce ingredients in a small sauce pan, and bring to a simmer. Once the sauce is bubbling, blend with a hand blender until smooth. Add salt if necessary.
  • Oil a large baking dish with a bit of olive oil.
  • Roll the filling (~1/4 cup per wrap) inside the wraps like you're making a wrap. You can leave the ends open rather than fold them in. 
  • Line them up side-by-side in the pan, they can touch- no problem
  • Pour the enchilada sauce smothering the rolls.
  • Top with cheese, bake in oven at 375 for around 25 mins, or until the cheese is melty and gooey.
  • Serve with slices of avocado, lime wedge and a dollop of sour cream.

 

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