LOW CARB Chicken Enchilada with Sour Cream and Guacamole
INGREDIENTS
1 cup left over cooked chicken meat
1 cup enchilada sauce (low sugar)
1 cup grated cheddar cheese
ripe chopped tomato for garnish
small piece purple cabbage for garnish
¼ cup finely chopped onion
2 la tortilla tortillas
salt & pepper to taste
½ cup sour cream
½ cup guacamole
Preheat your oven to 375 degrees. In a mixing bowl combine 1 cup of cooked chopped chicken, ½ cup of enchilada sauce, ¼ cup finely chopped onion, ½ cup of grated cheddar cheese and salt and pepper to taste, mix well.
Spread 1 tablespoon of enchilada sauce each into two baking dishes. Split the ingredients into two separate servings and place in the center of two tortillas. Roll up the tortillas and place seam side down in your baking dishes. Spread a tablespoon of sauce over each enchilada and sprinkle a ¼ cup of shredded cheddar cheese over the top of each. Bake for 20-25 minutes.
Remove from oven and drop a generous dollop of sour cream, then guacamole on top. Garnish with a piece of fresh tomato and a piece of purple cabbage. Serve with a green salad.
TIP - Cook this recipe in individual baking dishes, prepare extras, and freeze uncooked inside individual bake wear for a fast easy meal.
Guacamole
INGREDIENTS
1 ripe avocados (ripe melon soft when squeezed)
¼ cup minced purple onion
1 tablespoons cilantro leaves, finely chopped
½ tablespoon of fresh lime or lemon juice
1 minced serrano chilies, remove stems and seeds.
¼ teaspoon coarse salt
a few grinds of freshly grated black pepper
¼ cup chopped ripe plum tomato (optional)
Cutting an avocado is easy if you know how. Place your Avocado on your cutting board. Using a sharp knife cut the fruit from the top to the bottom. You’ll notice the knife is stopped in the center. That’s because a big seed is stopping the knife. Turn the Avocado over and repeat the same cut, top to bottom allowing the knife to be stopped by the seed. Make sure you’ve cut all the way through the fruit above and below the seed. Now the only thing keeping the two halves together is the seed. Take the Avocado in hand, one side with one hand, the other side with your opposite hand. Twist the fruit halves in opposite directions until they separate. You’ll notice one half still has the seed in place, simply scoop it out with a spoon. Scoop out all the fruit and place into a mixing bowl. Mash the fruit with a fork until fairly smooth. Add the minced onion, cilantro, citrus juice, salt, pepper and mix well. Slowly add your minced chili’s until desired heat is achieved. If desired mix in your chopped plum tomatoes just prior to serving.
TIP – Guacamole does not keep well, it oxidizes and browns on top. To avoid this spray a little lemon or lime juice on top and cover with plastic wrap until ready to serve. Only make as much as you’ll use in one recipe. I have found several good prepackaged Guacamole’s in stores that have a longer shelf life.
