Low Carb Enchiladas
I love enchiladas and who doesn’t?! The problem is that calories add up quickly, like with any food. Isn’t that always a problem?!:) So, I tried to come up with tortilla less low carb enchiladas without sacrificing the flavor.
Swiss chard to the rescue. No tortilla! Healthy enchiladas! Why haven’t I thought of this before?!
Will I Taste Swiss Chard?
If you do not like Swiss chard or never cooked with poblanos, please do not run away and listen to me. The leafy green/lettuce has literally no noticeable taste, holds the firm texture after baking and fills you up with very few calories like you won’t believe it.
Poblanos are very mild chili peppers. Like 1 on a scale of 5 mild, even the seeds are significantly milder than jalapeños’. They are sweet peppers with soft texture and a bit of a heat kick. Perfect to add flavour without extra calories to any Latin dish. I was able to find poblanos in 3 out of 4 grocery stores in my area. Please note red poblanos are hotter than green ones.
If you can’t find poblanos, no big deal. I grew up on my mom’s roasted green bell peppers during summer months. She would bake or pan fry them until charred, peel and then dip in salt. To die for! It was my first time cooking poblanos and once I tried them, I immediately was brought back to my childhood years. You can easily substitute poblanos with green bell peppers + a few jalapeños.
Have I convinced you yet to give this low carb enchilada casserole a chance?!
How to Make Healthy Enchiladas
- Rub chicken breasts with spices and bake with poblanos uncovered for 35 minutes in 425 degrees F oven.
- Remove from the oven and transfer peppers into the bowl with a lid. Let peppers sit covered for 15 minutes.
- In the meanwhile, rinse Swiss chard and shake off excess water. Lay flat on a cutting board, one leaf at a time, and using sharp knife remove the membrane and cut into 2 parts. Repeat the same steps with remaining leaves. You should end up with 8 “tortillas”. Set aside.
- In a medium bowl, mix together enchilada sauce ingredients. Spread 1 cup sauce on the bottom of 8″ x 11″ baking dish. Set aside.
- Remove the stem, seeds and skin from poblanos. Cut into wide strips and set aside in a bowl. Shred chicken using 2 forks and mix with 1 + 1/2 cup enchilada sauce.
- How to roll: Place one “tortilla” at a time on a flat surface and fold in half lengthwise. Fill with 1/4 cup chicken mixture and top with 1 – 2 poblano strips + 1 tbsp cheese and roll. Place into previously prepared baking dish and repeat this step with remaining enchiladas.
- Top chicken enchilada wraps with remaining enchilada sauce and 1/2 cup cheese and bake for 10 mins.
More Low Carb Mexican Recipes to Try:
- Chicken zucchini casserole – Mexican lasagna with zucchini OMG!
- Rice stuffed tomatoes with enchilada sauce.
- Tex Mex chicken and zucchini – 30 minute low carb skillet dinner.
Low Carb Chicken Enchiladas
- 1 lb boneless & skinless chicken breasts
- 1/2 tsp chili powder
- 1/2 tsp cumin ground
- 3 Poblanos or 3 green bell peppers + 2 jalapeños*
- 4 large white Swiss chard leaves
- 1 cup low fat mozzarella cheese divided
- Avocado and cilantro for garnish optional
- 2 x 14 oz cans tomato sauce
- 1 tsp cumin ground
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper ground
- Preheat oven to 425 degrees F and line rimmed baking sheet with foil or parchment paper. In a small bowl, mix chill powder with cumin and rub chicken breasts with the mixture. Place in a single layer on prepared baking sheet along with poblanos (3 green bell peppers + 2 jalapeños). Bake uncovered for 35 minutes. Remove from the oven, transfer chicken to a medium bowl and peppers to another bowl that you can cover tightly with a lid. Let peppers sit covered and chicken to cool down for 15 minutes.
- In the meanwhile, rinse Swiss chard and shake off excess water. Lay flat on a cutting board, one leaf at a time, and using sharp knife remove the membrane and cut into 2 parts. Repeat the same steps with remaining leaves. You should end up with 8 "tortillas". Set aside.
- In a medium bowl, mix together Enchilada Sauce Ingredients. Spread 1 cup sauce on the bottom of 8" x 11" baking dish. Set aside.
- Remove the stem, seeds (leave some in, they are not very hot) and skin from poblanos (3 green bell peppers + 2 jalapeños). Some skin left on is fine. Cut or rip with your hands into wide strips and set aside in a bowl. Shred cooled down chicken using 2 forks and mix with 1 + 1/2 cup Enchilada Sauce.
- To roll enchiladas: Place one "tortilla" at a time on a flat surface and fold in half lengthwise. Fill with 1/4 cup chicken mixture and top with 1 - 2 poblano strips + 1 tbsp cheese and roll. Place into previously prepared baking dish and repeat this step with remaining enchiladas.
- Top evenly rolled enchiladas with remaining Enchilada Sauce and 1/2 cup cheese. Bake for 10 mins. Remove from the oven, cover with foil and let stand for 10 minutes. Serve hot with avocado and cilantro if desired.
Store: Refrigerate covered for up to 2 - 3 days.
- *Poblanos are mild green chili peppers that are sold in many supermarkets. If you can't find poblanos, substitute with 3 green bell peppers + 2 jalapeños. Once baked, remove as many seeds from jalapeños as you like as they are hotter than poblanos. This substitute will give you similar flavour, sweetness and spiciness as poblanos.
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