FELIZ NAVIDAD... IT'S A LOW CARB CALIFORNIA CHRISTMAS FIESTA!We low carbers tend to think that Mexican food is “off limits”... NOT! This girl lives in California and I have some awesome recipes from friends for some Mexican food that is “music for your mouth”... not to mention your tummy!
CHICKEN ENCHILADAS
Before you start to build
enchiladas... whip out that Girl Scout motto and “be prepared”! You can fix this stuff a couple of days in advance and then “whip it together” for your guests or for a quick supper after a day of Christmas shopping.
Okie dokie... prepare
Chile Sauce recipe below and refrigerate so it READY. Also, cook
chicken and “chop it”!
“Oil-righty then”... here we go...
CHILE SAUCE
1/2 cup onion, chopped 1 garlic clove, finely crushed 2 tablespoons olive oil 1 tablespoon whole wheat pastry flour 1/8 cup chili powder (if you like it hotter, add more!) 1/2 teaspoon dried oregano 1/4 teaspoon dried cumin 1 teaspoon salt 2 cups pureed tomatoes (lowest carb count you can find) 1 chicken bouillon cube
Cook
onion and garlic in
olive oil until onions are clear. Sprinkle flour and stirring quickly, cook for one minute.
Add remaining ingredients mixing well and stirring often. Simmer for about 10 minutes.
Makes two cups.
Now for
Enchiladas...
FIRST... prepare
Filling (recipe below):
FILLING:
1/2 cup onion, chopped 2 tablespoons butter 2 cups cooked chicken, chopped or shredded... your preference 1 cup Chili Sauce 1 cup sour cream Salt to taste