We cooked these yummy enchiladas tonight on our Facebook live that you can watch HERE!
The use of a rotisserie chicken is great in a time crunch, but of course you can always grill or bake or boil your own chicken breasts or thighs and use that!
2tbsp Olive oil
1 precooked Rotisserie chicken
2 teaspoons cumin
1tablespoon garlic powder
1 red onion chopped
Salt and pepper to taste
1 cup Shredded cheddar cheese
1 cup Shredded mozzarella cheese
8 La Banderita carb counter tortillas (or Mission low carb )
Enchilada sauce ingredients (far less sugar than store bought)
1 8oz can Great Value tomato sauce (this brand is low sugar)
1 1/2 cups water
2 tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 350 degrees.
Spray a 9×13 pan with cooking spray
Combine all the ingredients for the sauce in a small saucepan on medium heat. Stir periodically and reduce down to desired thickness. Add salt and pepper to taste.
Debone the chicken and heat in a skillet on medium heat. Stir in the cumin, garlic powder, red onion, and salt and pepper to taste.
Divide the chicken mixture among 8 tortillas. Sprinkle with cheddar and roll them up and place in the baking dish.
Finally cover the top of the enchiladas with sauce and add a topping of cheddar and mozzarella cheese. Place in the oven for 15 minutes. Use the broiler for the last few minutes to brown the top!
Serve with a nice salad loaded with veggies!
Erin and Ben!
Lasagna is known as comfort food. Unfortunately many comfort foods can be high in carbs. Chef Ben and myself have a fun twist on traditional lasagna that replaces the pasta sheets with Joseph’s Bakery high fiber low carb lavash bread sheets
This is a yummy healthy alternative to traditional lasagna that will convert to SUGAR and get stored as fat!
We made this on a Facebook live that you can watch here! We do a LIVE cooking segment on our Nutrition page each Tuesday night at 8pm CST!
Here are the ingredients:
1 pack of Joseph’s Lavash bread
6 cans Fire roasted diced tomatoes
16oz container Ricotta cheese
3 lbs. Ground beef
8oz container Grated Parmesan
32 oz. shredded Mozzarella
2-3 tbsp Italian seasoning
2 tbsp chopped garlic, salt and pepper to taste
Preheat oven to 375 degrees
Brown the ground meat with the chopped onions and salt and pepper then drain.
Add the tomatoes, garlic, Italian seasoning and salt and pepper to taste and cook down for 15 minutes.
Spray your 9 x 13 baking dish with cooking spray.
Layer a thin layer of meat, making sure the liquid is well-drained from the meat mixture or else you will have runny lasagna. Then spoon on Ricotta cheese, then sprinkle parmesan lightly and a very light layer of Mozzarella. Then put strips of lavash as you would regular lasagna pasta strips. Keep layering until dish is full, usually three full layers. Then add a little more of the meat mixture on top and top with mozzarella and parmesan and you are ready to bake!
Bake for 30 minutes and let cool for 10 minutes before cutting into squares and serving. Add a nice green salad and you have a wonderful balanced meal!
Erin and Ben