How to make low carb chicken and avocado enchiladas

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No matter what kind of eating plan I’m on, I simply cannot live without Mexican food. Enchiladas are among my all-time favorite foods. The recipe below offers a brilliant low-carb take on enchiladas—using “tortillas” made from liquid egg whites. How smart is that?
Filled with a hearty mix of chicken, cheese, and avocados and topped with a creamy avocado-based green sauce, this makes a satisfying dinner. Because the tortillas are made of egg whites, it also seems especially appropriate for brunch. I’m happy to eat this any time of day.
Cooktop Cove
Low-Carb Chicken and Avocado Enchiladas
20 minutes
40 minutes
1 hour
Cooking oil spray
4 cups liquid egg whites
1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream
3 avocados, peeled and pitted, divided
1 garlic clove, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chopped cilantro
Juice of ½ lime
4 cups shredded cooked chicken
4 cups shredded Mexican blend cheese
To make the tortillas, spray a 9-inch nonstick skillet with cooking oil spray and heat over low heat. Add ½ cup of the liquid egg whites, cover the pan, and let cook for about 3 minutes. Carefully flip the egg over and cook on the second side for another 2 to 3 minutes, until cooked through. Repeat until you have 8 tortillas. Set them aside to cool.
Preheat the oven to 350ºF.
In a blender or food processor, combine the broth, salsa, sour cream, 2 of the avocados, garlic, cumin, salt, pepper, cilantro, and lime juice and process until smooth.
In a large bowl, toss the chicken with half of the sauce and half of the cheese. Dice the remaining avocado and add it to the chicken mixture, gently folding it in.
Spread 1/3 cup of the remaining sauce in a 9-by-11-inch baking dish.
Spoon the chicken mixture into the tortillas, dividing equally, and roll the tortillas up. Place the filled tortillas seam-side down in the baking dish.
Pour the remaining sauce over the filled tortillas and sprinkle the remaining cheese over the top.
Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbling. Serve hot.
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