Kale and Chicken Enchiladas Recipe

My first time ever using low carb tortillas

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Mami Maisonet
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I know using low carb tortillas is sacrilege. I know it’s not authentic. But, I also know that I’m trying my hardest to keep the weight down but still eat some of the things that I love. It’s a compromise. And these aren’t really enchiladas. They’re more like…wet burritos?

Kale and Chicken Wet Burrito Things Recipe

Yields 2 servings. 500 calories a serving.

2 Boneless Skinless Chicken breasts, diced

1 medium yellow onion, diced

1 tablespoon Garlic powder

1 tablespoon Mrs Dash original blend

1 tablespoon Adobo*, without salt

1 tablespoon Sazon, without salt

1/2 tablespoon ground guajillo chile

8 cups rainbow kale, finely chopped

4 Low carb tortillas

1 cup red enchilada sauce

1/2 cup Fat free cheddar

Preheat oven to 400F

In a large pan, over medium-high heat, saute onions with 1 tablespoon of olive oil, 3-5 minutes. Add in your diced chicken breast and season with all of your seasonings. Stir. Cook chicken for 2-3 mins. Add in your chopped kale. Stir. Cook for 2-3 mins. Add a little water. Stir. Remove from heat and set aside.

Pour a 1/4 cup of enchilada sauce into the bottom of an 8” cast iron skillet or casserole dish or baking pan. Fill your tortillas with a few tablespoons of chicken and kale filling. Roll the tortillas until they’re closed, making little burritos. Place on top of the enchilada sauce in the pan. Repeat until all tortillas are filled.

Pour another 3/4 cup of enchilada sauce on top of little burritos. Top with cheese.

Bake in oven until cheese has melted and is golden brown, about 5-10 minutes.

Serve.

* I use sazon and adobo that doesn’t contain salt. If you’re using one that does contain salt, you may not want to add an entire tablespoon.