To give you some idea of how rich and creamy these are, I cut one open.

CHICKEN ENCHILADAS

Looks as good as it tastes! This casserole is rich with delicious, creamy Mexican flavors. Delightful! For convenience, if desired, use commercial Low-Carb Tortillas. However, believe me, you won’t miss them with the Gluten-Free, Low-Carb Miracle Dough Tortillas. They taste so good in this!

7 Miracle Dough Tortillas (Click for recipe) OR
us commercial low-carb tortillas (Mission - 3 g carbs)

1 tbsp olive oil, OR bacon fat (15 mL)

6 oz chopped green peppers (180 g)

2 tbsp bacon fat (30 mL)

1¹/₄lbs diced chicken breast (0.57 kg)

1 tsp salt (5 mL)

¹/₂tsp black pepper (2 mL)

1 cup sour cream (250 mL)

1 cup grated Monterey Jack, OR (250 mL)

Cheddar cheese

4.5 oz can green chilies, (127 g)

drained

1 tsp Montreal^® Chicken Seasoning (5 mL)

7 tsp light-tasting olive oil (35 mL)

1cup mild salsa (250 mL)

1 cup grated Monterey Jack, OR Cheddar cheese (250 mL)

Sour Cream

Prepare Miracle Dough Tortillas and bake 5 minutes in 325°F (160°C) oven.

In large skillet, in olive oil cook green peppers until tender. Remove from heat and set aside. In same skillet, in bacon fat, cook chicken until no pink remains. Right at the beginning of cooking the chicken, sprinkle with salt and black pepper.

In bowl, combine chicken, cooked green peppers, sour cream, 1 cup (250 mL) Monterey Jack, OR Cheddar cheese, green chilies and Montreal^® Chicken Seasoning.

Divide filling into 7 portions. Fill tortilla down center with filling. Fold tortilla over the filling, sealing with a dot of sour cream to keep it closed. In frying pan in 1 tsp (5 mL) light olive oil, over medium heat cook filled tortilla on both sides briefly until light golden brown. Place in a 10 x 14-inch (25 x 35 cm) casserole dish (5 in a row and two at the top or bottom of the tortillas, sideways. Repeat with the remaining tortillas. Spread mild salsa over the top of casserole and sprinkle with 1 cup (250 mL) Monterey Jack, OR Cheddar cheese (or a little more). Bake in 350°F (180°C) 15 minutes, or until cheese has melted. Serve with sour cream.

Yield: 7 servings

1 serving

614.4 calories

41.5 g protein

44.4 g fat

1.7 g fiber

9.8 g net carbs