LC Enchiladas
Nov 13, 2007 19:30:43 GMT -8
Post by barbogold on Nov 13, 2007 19:30:43 GMT -8
Enchiladas with Cheese
Preheat Oven to 400 degrees F.
7 Low Carb Mission Flour tortillas 5 grams net carbs ea.
1 15 oz. can Las Palmas Red Enchilada Sauce 1/4 c. 2g.
Queso Fresca (fresh Mexican cheese) crumbled
Shredded bagged Mexican cheese
Black olives sliced
Green onions, thin sliced
One garlic clove, minced
1 tsp. oil.
Sour cream
Place oil in large non-stick skillet, when hot add minced garlic and stir until clear, dump in the enchilada sauce, some black pepper,
and a pinch of Splenda. Stir on low and let it barely simmer.
Add water if sauce thickens.
Have all of your fillings in dishes. Dip each tortilla in sauce, turn over and
place on platter. Fill with both cheeses and the rest of the ingredients.
Roll and continue until all 7 are stuffed. Pour some of the sauce over
the enchiladas, add more of both cheeses, olives, and green onions place in oven for about
10- 15 minutes, you will see how lovely the cheese is melted and remove from oven.
Don't let the cheese get brown, it will ruin the dish.
Sprinkle with more green onions and olives if desired, garnish with cilantro.
. Top each enchilada with sour cream.
I put one can of Eden black soy beans in the crockpot this morning with a can of chicken broth and some garlic and a tiny
bit of hot sauce and grind of black pepper. Let it cook on high
for about 6 hours to soften. Next time I'm going to pressure
cook them. They were very tasty with the enchiladas.
I
Preheat Oven to 400 degrees F.
7 Low Carb Mission Flour tortillas 5 grams net carbs ea.
1 15 oz. can Las Palmas Red Enchilada Sauce 1/4 c. 2g.
Queso Fresca (fresh Mexican cheese) crumbled
Shredded bagged Mexican cheese
Black olives sliced
Green onions, thin sliced
One garlic clove, minced
1 tsp. oil.
Sour cream
Place oil in large non-stick skillet, when hot add minced garlic and stir until clear, dump in the enchilada sauce, some black pepper,
and a pinch of Splenda. Stir on low and let it barely simmer.
Add water if sauce thickens.
Have all of your fillings in dishes. Dip each tortilla in sauce, turn over and
place on platter. Fill with both cheeses and the rest of the ingredients.
Roll and continue until all 7 are stuffed. Pour some of the sauce over
the enchiladas, add more of both cheeses, olives, and green onions place in oven for about
10- 15 minutes, you will see how lovely the cheese is melted and remove from oven.
Don't let the cheese get brown, it will ruin the dish.
Sprinkle with more green onions and olives if desired, garnish with cilantro.
. Top each enchilada with sour cream.
I put one can of Eden black soy beans in the crockpot this morning with a can of chicken broth and some garlic and a tiny
bit of hot sauce and grind of black pepper. Let it cook on high
for about 6 hours to soften. Next time I'm going to pressure
cook them. They were very tasty with the enchiladas.
I