Low Carb Swiss Enchiladas
Huevo San Juan®
Enjoy making these Swiss enchiladas that are rich in protein and low in carbohydrates and are perfect for your weekly menu. Delicious, healthy, and full of flavor, this low carb Swiss enchiladas are easy to prepare and they are a light version of the classic recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/4 onions, roasted, for the sauce
  • 2 cloves garlic, roasted, for the sauce
  • 6 tomatillos, cooked, for the sauce
  • 2 serrano chiles, trimmed, for the sauce
  • 1/2 cups low-fat sour cream, for the sauce
  • 3/4 cups chicken broth, for the sauce
  • 1/4 cups cilantro, leaves, for the sauce
  • 1 tablespoon cumin, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 1/2 cups oats, powder, 1.4 oz, for the tortillas
  • 2 tablespoons cilantro, chopped, for the tortillas
  • 1 teaspoon garlic powder, for the tortillas
  • 1/4 tablespoons baking powder, for the tortillas
  • 1 1/2 cups San Juan® egg whites, 12.6 oz
  • 1/4 cups water, for the tortillas
  • salt, for the tortillas
  • pepper, for the tortillas
  • cooking spray, for the tortillas
  • 3 cups chicken, cooked and shredded, for the stuffing
  • vegetable oil, for greasing
  • 1 cup Mozzarella cheese, shredded
  • onions, cut into rings, for garnish
  • leaves cilantro, for garnish
Preparation
45 mins
30 mins
Low
  • For the sauce: Combine roasted onion, roasted garlic, boiled tomatillos, serrano chile, sour cream, chicken broth,cilantro, and cumin in a blender. Blend until incorporated.
  • In a pot with hot vegetable oil, pour the previous mixture. Season with salt and pepper. Cook for 10 minutes over medium low heat. Set aside.
  • For the tortillas: In a bowl and using a balloon whisk, mix oatmeal, cilantro, garlic powder, baking powder, San Juan® egg whites, and water. Season with salt and pepper. A homogenous mixture should be obtained.
  • Spray a bit of cooking spray on a non-stick skillet (preferably the size you want to make the tortillas). Pour in a bit of mixture and cook over low heat. Once the surface begins to have small bubbles, flip the tortilla with a spatula and cook for a few more minutes. Repeat with the remaining mixture. Keep warm and set aside until ready to use.
  • Preheat the oven to 356 °F.
  • Stuff tortillas with shredded chicken and roll. Repeat with all the tortillas.
  • In a previously greased baking dish, arrange stuffed tortillas. Spoon over sauce. Add shredded mozzarella cheese. Bake for 15 minutes at 356 °F.
  • Serve and garnish with onion rings and cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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