x
Select File


Validate Cancel
3

Low Carb Swiss Enchiladas

45 mins
30 mins
Low
543
Favorites
Collections
Glider
Super List
Upload a picture
To print
Enjoy making these enchiladas rich in protein and low in carbohydrates, ideal to include in your weekly menu. Delicious, healthy and full of flavor, their step by step is simple and they are a light option of this classic dish.
Learn more about Huevo San Juan®

Ingredients

6 portions
  • 1/4 onions, roasted, for the sauce
  • 2 cloves garlic, roast, for the sauce
  • 6 green tomatoes, boiled, for the sauce
  • 2 serrano peppers, without tail, for the sauce
  • 1/2 cups low fat sour cream, for the sauce
  • 3/4 cups chicken soup, for the sauce
  • 1/4 cups coriander, leaves, for the sauce
  • 1 tablespoon cumin, for the sauce
  • 2 tablespoons vegetal oil, for the sauce
  • enough salt, for the sauce
  • enough black pepper, for the sauce
  • 1/2 cups oats, powder (40 g), for the tortillas
  • 2 tablespoons coriander, chopped, for the tortillas
  • 1 teaspoon garlic powder, for the tortillas
  • 1/4 tablespoons baking soda, for the tortillas
  • 1 1/2 cups San Juan® Egg White, 375 ml
  • 1/4 cups Water, for the tortillas
  • enough salt, for the tortillas
  • enough black pepper, for the tortillas
  • enough spray oil, for the tortillas
  • 3 cups chicken, cooked and crumbled, for the filling
  • enough vegetal oil, to grease
  • 1 cup mozzarella cheese, grated
  • onions, in rings, to decorate
  • leaves coriander, to decorate
Learn more

Preparation

For the sauce, blend the roasted onion together with the roasted garlic, the boiled green tomatoes, the serrano pepper, the sour cream, the chicken broth, the coriander and the cumin until integrated.
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. Reservation.
For the tortillas, in a bowl and with the help of a balloon mix the oats with the coriander, the garlic powder, the baking powder, the San Juan® Egg Whites and the water, season with salt and pepper; you should get a uniform mixture.
Put a little cooking spray in a Teflon skillet (preferably the size you want to make the tortillas), pour in a little mixture and cook over low heat. When the surface begins to have small bubbles, flip the tortilla with a spatula and cook for a few more minutes. Repeat until finished with the mixture. Reserve hot until use.
Preheat the oven to 180 ° C.
Fill the tortillas with the shredded chicken and roll. Repeat until finished with the tortillas.
In a previously greased, baking-safe container, arrange the stuffed tortillas, pour the sauce, and place grated mozzarella cheese. Bake for 15 minutes at 180 ° C.
Serve and garnish with onion rings and coriander leaves.

PRESENTATION

Garnish with onion rings and coriander leaves.

TIPS

When making the omelette it is important that the consistency is semi-liquid, it will only be necessary to cook over low heat so that it has a uniform color.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
155.8
kcal
7.79%
Carbohydrate, by difference
4.5
g
1.5%
Protein
16
g
32%
Total lipid (fat)
8.2
g
12.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
Andrea Duran
04/02/2021 15:56:59
Muy buenas, sugiero menor cantidad de cilantro
Maricela Carretero
24/01/2021 18:51:16
Muy deliciosa y saludable

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING