attosa Diamond Post Medal for All Time! 1,246 Posts
August 7, 2018
This is a take on chicken enchiladas that's great for cheese lovers, or those looking for a low carb dish. It knocks out the use of tortillas altogether and uses pan melted cheese that solidifies enough to use as a wrapper. The texture is absolutely dreamy, with little crispy edges of cheese. Fun and tasty!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 enchiladas
Ingredients:
4 ounces cooked chicken breast, shredded
1 Tbsp diced green chiles
1 cup shredded cheese
4 Tbsp red enchilada sauce
2 Tbsp sour cream
1 Tbsp sliced black olives
1 Tbsp chopped green onions
Steps:
Mix together the chicken and the chiles in a bowl. Set aside.
Heat a non-stick pan over medium-high heat and place half the cheese on it in a neat pile to melt.
Use the tip of a spatula to start pushing around the edges to form a "lip" on the cheese.
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Place half the chicken and chiles on one end of the cheese.
Use the spatula to roll the cheese over the chicken mixture, all the way to the other side.
The cheese wrapper will auto-tuck the chicken. Lift it off the pan and transfer to a plate.
Spoon on some enchilada sauce, then add sour cream, olives, and green onions.
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Robin Diamond Post Medal for All Time! 5,887 Posts
March 10, 2008
Mix chicken, 1/2 can undiluted soup, chilies, sour cream, and only 1/2 each of cheese. Roll a good portion in each tortilla and secure with a toothpick.
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Place in 9x13 inch pan, sprayed with non-stick cooking spray.
This is a take on chicken enchiladas that's great for cheese lovers, or those looking for a low carb dish. It knocks out the use of tortillas altogether and uses pan melted cheese that solidifies enough to use as a wrapper. The texture is absolutely dreamy, with little crispy edges of cheese. Fun and tasty!
