Charred, deseeded poblanos charred skins removed, cut into strips (some reserved for topping)
Boneless Skinless chicken breasts
Sliced onion
Canned green enchilada sauce
Josephs Low Carb Pitas
Sargento Mexican Cheese Blend
Lite Sour Cream or Crema
Olive Oil
Josephs Low Carb Pitas are 50 cals a loaf and 4 net carbs each
Stack up 4 loaves
Slice off the edges. Pull apart the layers and you have 8 low carb "tortillas"
Bake the chicken breasts in some olive oil and chicken seasoning in the oven
till golden brown. Remove to a plate.
Fry the onion in a pan with olive oil until translucent and tiny bit brown, add the poblano strips and fry a bit more. Slice the chicken into strips and add to the mixture in the pan, season with salt and pepper, add a little of the enchilada sauce, stir till heated thru, put into a bowl.
Preheat the oven to 400 f. Get a square baking dish (or rectangle if you are making a lot)
Pour about 1/2 can sauce into the pan and dip each "tortilla" into the sauce on both sides, working quickly DIP, FILL (with chicken poblano mixture) ROLL and TUCK (the seam side down) until you make enough to feed you or your family.
Pour the rest of the sauce on top to cover, top with cheese and reserved poblanos, and bake till cheese is melted and golden, serve with sour cream or Crema.
Boneless Skinless chicken breasts
Sliced onion
Canned green enchilada sauce
Josephs Low Carb Pitas
Sargento Mexican Cheese Blend
Lite Sour Cream or Crema
Olive Oil
Josephs Low Carb Pitas are 50 cals a loaf and 4 net carbs each
Bake the chicken breasts in some olive oil and chicken seasoning in the oven
till golden brown. Remove to a plate.
Fry the onion in a pan with olive oil until translucent and tiny bit brown, add the poblano strips and fry a bit more. Slice the chicken into strips and add to the mixture in the pan, season with salt and pepper, add a little of the enchilada sauce, stir till heated thru, put into a bowl.
Preheat the oven to 400 f. Get a square baking dish (or rectangle if you are making a lot)
Pour about 1/2 can sauce into the pan and dip each "tortilla" into the sauce on both sides, working quickly DIP, FILL (with chicken poblano mixture) ROLL and TUCK (the seam side down) until you make enough to feed you or your family.
Pour the rest of the sauce on top to cover, top with cheese and reserved poblanos, and bake till cheese is melted and golden, serve with sour cream or Crema.
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