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For this recipe I’m afraid I’m going to have to deviate from my good intentions of only delivering seasonally inspired, low carb recipes.
Oh, I’m going to still do my best to recommend only the healthiest of ingredients.
And we’ll get to that in a moment…
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But before we do, I just want to explain the WHY of this post.
I’m writing this in the middle of the current Coronavirus Pandemic. There is a lot of uncertainty in the world right now.
Everyone is practicing social distancing…as am I.
I can distance myself from others if that’s what it will take to keep everyone safe. Although it’s not fun being separated from friends and family, it’s a necessary part of society right now.
I am fortunate that I can work remotely for my day job.
But with everything that’s going on in the world right now, there is one thing that I just can’t distance myself from…
My Cinco de Mayo Chicken Enchiladas.
To me, there is nothing more comforting than warm chicken enchiladas baked in the oven.
And right now, I think we all need some comfort!
So, will this Chicken Enchiladas with Shredded Cheddar Cheese and Plum Tomatoes recipe be the healthiest, low carb recipe I’ve shared in awhile on SeasonalCookbook.com? Uh, probably not.
But this is a very flavorful and special dish and in honor of Cinco de Mayo I’m going to try to keep this recipe simple and fun and as healthy as I possibly can!
To cut down on the overall carbs of this dish, we are going to make these chicken enchiladas without beans.
If you want beans, feel free to add them by all means (I prefer black beans if I am going to include them in this recipe), but I did say above that I was going to try to stick to my mission on this blog of sharing seasonally-inspired low carb recipes.
You can also use low-carb multigrain tortillas like these from Mr. Tortilla. To be honest, I prefer the traditional corn tortillas and have used the traditional tortillas for this recipe.
Cinco de Mayo has always been a great time to get together with family and friends to enjoy some excellent Mexican cuisine and, perhaps, a margarita (or two).
Don’t judge ;-)!
But this year we may not be able to get together with our friends or our loved ones for this festive holiday in May.
And if we can’t socialize with other people, I’m going to DEFINITELY socialize with my favorite enchiladas.
And EAT THEM!!
This recipe is probably pretty easy for anyone who cooks, but I listed it as having medium difficulty below only because some of the ingredients may be more difficult to find during this unprecedented time in our society.
Also, it takes extra special care to roll your enchiladas the right way.
Which may take the novice chef a little longer to complete.
If you’re good with the tortilla, your preparation should only take about fifteen minutes.
Now, if you’re bad with the tortilla…I’m not sure I can help you ;).
But I am CERTAINLY GOING TO TRY!!
I created this infographic to show you the exact steps I use to wrap my enchiladas in their tortillas.
Total baking time runs about thirty-five minutes, depending on the strength of your oven.
Now let’s get cooking!
What You Need:
- 12 corn tortillas
- 4 cups shredded cooked chicken breast
- 1 jar Ortega mild salsa
- 1 cup nonfat sour cream
- 2 plum tomatoes
- 2 scallions
- cilantro– fresh or dried– to taste
- 1 cup of shredded cheddar cheese
- What You Do:
- Preheat oven to 350 degrees Fahrenheit and grease a 11 x 8 x 2 inch baking sheet with non-stick cooking spray.
- Chop tomatoes and scallions into small pieces.
- Thoroughly blend sour cream and salsa in a small bowl.
- Once your salsa mix (also known as enchilada sauce) is thoroughly blended, place an even amount of your mix and shredded chicken in the center of each tortilla.
- Roll up each enchilada in their tortilla and place on baking sheet.
- Top with plum tomatoes, scallions, cilantro, and shredded cheddar cheese.
- Cover with Reynold’s Wrap Aluminum Foil and bake for 35 minutes at 350 degrees.