Low Carb Enchiladas

Hi everyone! Or should I say "Hi Mom!" since I know she is one person who actually reads this! lol Anyway, I ran across a recipe a few weeks ago for low carb enchiladas, and I finally got around to making them, sort of. I didn't really have everything for THAT recipe, but I know how to make enchiladas so I made them how I wanted to. Here is what I did:

For the "tortillas":

Separate 8 eggs, putting the yolks in a container in the fridge for later. Beat the whites with a little cumin and chili powder (about a dash of each) just until mixed.

Spray a small omelet pan with oil and heat to medium low. Pick up the pan and slowly pour a small amount (about 1/8) of the egg whites into the pan while carefully swirling it around so it is evenly distributed and forms a thin tortilla. Set back down on the burner and cook for about 2 minutes or until you see it start to pull away from the edge. 

Carefully flip it over (I was able to use my fingers, but be careful!!) and cook for another minute or so. Remove to a warm plate and continue to make the remainder. I was able to get 8 out of this, you can always make more if you need them.

For the filling, I just browned some ground beef with a little onion and seasoned it with garlic powder, chili powder, cumin and salt. Once it was drained I added about 1/4 cup of red enchilada sauce.

Now to assemble:

Spray a 9x12 baking dish and preheat the oven to 350 degrees. Take a tortilla, fill with a small amount of meat, then some shredded cheese. I used a combo of sharp cheddar and monterrey jack, but use what you like. 

Roll up and place seam down in the baking dish. Repeat until all are filled. Cover with the rest of the enchilada sauce, and more shredded cheese.

Bake for about 20-25 minutes or until the cheese is melted and starting to brown.

Serve with your choice of sour cream, fresh cilantro, sliced olives, jalapeños or salsa. ENJOY!

So there you have it. Once you know how to make the "tortillas" you can fill them with anything and make sour cream chicken enchiladas or your favorite veggie-filled enchiladas. Mark agreed with me that the egg "tortillas" reminded us of tempura battered chili rellenos, and the whole family thought they were delicious! I hope you give them a try.