6 boneless, skinless chicken breast halves (0 carbs)
1 bell pepper, cut into thin slices (about 5 carbs)
1/3 cup oil
16 oz. Sour Cream, don't use Lite or Fat Free (30 carbs)
4 slices american cheese, not cheese food (0 carbs)
6 Low carb wheat tortillas (mine have 3 net carbs)
Prepare:
Heat oil in large skillet on medium heat, add thawed or frozen breast halves. Season with salt and pepper (optional). Slice peppers and set aside. Once chicken is almost done, remove from pan and slice into strips. Add the chicken and peppers back to the skillet, cover and cook on medium heat until chicken is done and peppers are tender. Roll chicken/pepper mixture into the tortillas and place in casserole dish.
Stir sour cream and microwave 30-45 seconds (or until thin enough to pour). Place cheese slices on top of enchiladas, and pour sour cream over the cheese.
Cook in microwave 10 minutes. (Be sure to check enchiladas from time to time and make sure sour cream is covering them or they will get tough while cooking).
*Note: Some prefer onions along with the bell peppers, and I do use them with this recipe, cut into rings. I didn't add that ingredient here because I am confused on the carb count for them. From what I can tell, 2 ounces of a yellow or white onion has 4.9 carbs. In the case of this recipe, I would use twice that amount, which would add about 10 carbs to the total and make the carbs per serving about 10.5. - This info was taken from Calories And Carbohydrates book by Barbara Kraus
-------------------- New Beginning Date: 03-05-06 Current: Size 18 Starting weight: 199 Current weight: 192.5 (as of 3/15) 1st Goal: 185 2nd Goal: 160 End Goal: 140 (Gained back 23 pounds in 16 months) Posts: 62 | From: Quanah, Texas | Registered: Jul 2004
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