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