Chicken Spinach Enchiladas (low carb)
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 25 min | Yield: 4 enchiladas |
Low carb enchiladas with chicken breast, spinach, mushrooms, and cheese.
Ingredients
- 4 tblsp Coconut Flour
- 8 tbsp Lowfat Milk
- 1/4 tsp All Purpose Baking Soda
- 12 tbsp Egg Whites
- 8 oz 2.5 Ounce Boneless, Skinless, Chicken Breast, Boiled
- 3 1/8 cups Creamed Spinach
- 1/4 cup Lite Mexican Blend Cheese
- 1/3 package Sliced White Mushrooms
- 1 cup Trader Joe's Enchilada Sauce
Directions
Preheat oven to 400 degrees.
To make the crepes, mix coconut flour, milk (or water), baking soda, and egg whites. Let the batter sit for 2 minutes, then mix again. Heat a skillet to medium and spray or oil the pan. Carefully pour in batter, turning the pan to create a round shape. When the edges of the batter start to turn golden brown, flip the crepe and heat another minute or until set. Repeat until you have made 4 crepes.
Heat a skillet to medium heat and add frozen spinach, mushrooms, and chicken. Stir frequently and cook until cream sauce is melted. Add a couple tablespoons of enchilada sauce and stir until combined.
Spray a baking dish (8x8-inch) with nonstick spray. Arrange tortilla/crepes and spoon chicken mixture, rolling up tightly. Pour the remaining sauce over the top, and sprinkle cheese on top. Bake for 25 minutes, or until the edges start to bubble.