low carb enchiladas

These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a &quot;tortilla&quot; - perfect for vegetarians and keto diets!

Breakfast Egg White Spinach Enchilada Omelets

egg eggs

water

salt and pepper (to taste)

cooking spray

olive oil

scallions (chopped,

tomatoes (diced)

cilantro (chopped)

spinach

4.5 oz can chopped green chiles

kosher salt and fresh ground pepper

grated reduced fat Colby-Jack cheese *omit

green enchilada sauce

avocado (diced)

Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish.

Preheat the oven to 350°F.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.

Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat.

Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan.

Cook until set, about 2 minutes.

Flip and cook the other side until set, about 1 more minute.

Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.

Heat oil in a medium non-stick skillet over medium heat.

Add scallions; cook for 2 to 3 minutes until fragrant, but not brown.

Add tomato and cilantro, season with salt to taste and cook 1 more minute, until soft.

Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste.

Remove from the heat, and mix in 1/2 cup of the Colby-Jack cheese; mix well.

Divide spinach between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish.

Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.

Serve topped with diced avocado and scallions.

Low carb and keto chicken enchiladas makes for a yummy Mexican inspired dinner no one will even know is low carb. The keto enchiladas with low carb tortillas lets you enjoy enchiladas when you&#x27;re on a keto diet.

Keto Chicken Enchiladas

chicken,

onion, diced

tsp cumin

tsp chili powder

enchilada sauce

Mission Carb Balance tortillas

colby jack cheese, shredded

Non-stick cooking spray

Low carb enchilada recipe that uses rotisserie chicken.

Keto Enchiladas

cabbage

onion (diced)

red bell pepper (diced)

kosher salt

garlic (minced)

chicken (cooked. Also, you can use leftover chicken

enchilada sauce (red enchilada sauce)

tbsp cilantro (chopped,

Monterey jack cheese (shredded)

shredded cheese (shredded)

sour cream (for garnish)

Preheat your oven to 350° F. Add four cups of water to a stockpot and bring to a boil. Using kitchen tongs, dip each cabbage leaf into the water for 30 seconds and then drain them on a paper towel.

Heat the olive oil over medium-high heat, using a large skillet. Saute the onion and bell pepper for about five minutes, until soft. Add the cumin, chili powder, and garlic and stir well. Add a cup of the enchilada sauce, along with the chicken, and stir well. Turn the heat off and stir in cilantro, if desired.

Use a heaping tablespoon to scoop out a portion of the chicken mixture onto the center of each cabbage leaf. Fold in the ends and then roll the sides in like a burrito. Place the cabbage rolls into a rectangular casserole dish and pour the remaining enchilada sauce over them. Combine the cheeses and evenly sprinkle over the enchiladas. Bake for 20 minutes and drizzle sour cream over the enchiladas. Garnish with additional cilantro if desired.

Really really delicious! The chicken turned out so delicious and they cooked perfectly

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Top 3 low carb enchiladas recipes from across the web

The most viewed low carb enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Breakfast Egg White Spinach Enchila...

Keto Chicken Enchiladas

Keto Enchiladas

The most viewed low carb enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine