Recipe of the Week: Flourless Chile Verde Enchiladas

Flourless Chile Verde Enchiladas

This recipe was sort of made up as I went, with simple ingredients from what I already had around the kitchen, except for the green enchilada sauce. This is another example of easy ways to sneak in more veggies into your diet for optimum nutrient levels. For modifications, I used a lettuce leaf as well instead of a tortilla just to experiment, but I recommend the tortilla way. Feel free to mess around and try adding all sorts of vegetables in. I stuck with green for the sake of the theme, and topped with jalapeno for spice and tomatoes.

Flourless Tortillas 

This recipe is for 4 medium tortillas:

Ingredients:
6 egg whites
1/3 cup almond milk
salt/pepper for flavor

Directions:
Whisk together egg whites and milk thoroughly so there are no egg white sections. Pour into a greased skillet set to med-high, and allow the egg white mixture to cook thoroughly until it is easy to peel off and flip over. It should get bubbly and somewhat stiff similar to cooking a tortilla on a skillet. Set aside for later use in enchiladas

Flourless Tortilla Enchilada

Enchiladas
(makes 6-8

Ingredients:
1 1/2 lbs cooked shredded chicken breast
1 can green chiles
1 can chile verde enchilada sauce
1 heaping tablespoon plain Greek yogurt
1/2 diced green pepper
1/2 cup diced onions
2 diced mushrooms
1 cup shredded spinach
1 teaspoon diced garlic
1 tablespoon olive oil

Directions:
Preheat over to 350 degrees fahrenheit. In a large skillet, heat olive oil on high heat. Add garlic, onion, mushrooms and peppers and saute until mushrooms are cooked through and almost crispy. Lower heat and add chicken, green chiles, spinach and greek yogurt. Add 1/3 of the can of the chile verde enchilada sauce to chicken mixture. Stir well, and remove from heat. Lay out the tortillas, and scoop in about 1/3 cup mixture into each tortilla, rolling it up and placing it seal side down in a greased casserole dish to keep it together. Roll up each tortilla adding more/less mixture depending on how thick you prefer the enchiladas. Pour the remainder of the chile verde enchilada sauce over the enchiladas and place in over for 15-20 minutes, and top with melted cheese for the last minute. Enjoy!

I experimented with lettuce wrapped enchiladas as well, but the alternative tortilla ones were much better.

I experimented with lettuce wrapped enchiladas as well, but the alternative tortilla ones were much better.

 

 
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