Low-Carb Swiss Enchiladas

Huevo San Juan®
Enjoy making these protein-rich and low-carb enchiladas, perfect for including in your weekly menu. Delicious, healthy, and full of flavor, the step-by-step process is simple and they are a light option for this classic dish.
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Ingredients
6
Servings
  • 1/4 onions, roasted, for the sauce
  • 2 cloves garlic, roasted, for the sauce
  • 6 tomatillos, boiled, for the sauce
  • 2 serrano chiles, without tail, 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, powdered (40 g), 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, 375 ml
  • 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 filling
  • vegetable oil, for greasing
  • 1 cup Mozzarella cheese, shredded
  • onions, in rings, for garnish
  • leaves cilantro, for garnish
Preparation
45 mins
30 mins
Low
  • For the sauce, blend the roasted onion with the roasted garlic, boiled green tomatoes, serrano chili, sour cream, chicken broth, cilantro, and cumin until well combined.
  • In a pot with hot vegetable oil, pour the previous mixture, season with salt and pepper, and cook for 10 minutes over medium-low heat. Set aside.
  • For the tortillas, in a bowl and using a whisk, mix the oats with the cilantro, garlic powder, baking powder, San Juan® Egg Whites, and water, seasoning with salt and pepper; you should obtain a uniform mixture.
  • Place a little cooking spray in a non-stick pan (preferably the size you want to make the tortillas), pour in some mixture, and cook over low heat. When the surface starts to bubble, flip the tortilla with a spatula and cook for a few more minutes. Repeat until the mixture is finished. Keep warm until use.
  • Preheat the oven to 180 °C.
  • Fill the tortillas with the shredded chicken and roll them up. Repeat until all the tortillas are used.
  • In a greased baking dish, arrange the filled tortillas, pour the sauce over them, and top with shredded mozzarella cheese. Bake for 15 minutes at 180 °C.
  • 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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