Sneha's Recipe: PSMF

Chicken Enchiladas Suizas Verdes are super easy and mouthwatering Mexican meal. It's a classic, authentic Mexican recipe that is lesser known, but incredibly delicious made with corn tortillas stuffed with shredded chicken, with a creamy Salsa Verde. I have created a low carb/keto version of this delicious recipe by using egg white wraps.

I promise that you will love them! a delicious and elegant dish that’s perfect for a nice meal.

Makes 3 Servings
Ingredients
2 Cups Cooked & Shredded Chicken
9 PSMF Egg White Tortillas
1½ Cups Homemade Salsa Verde
3 Spicy Green Chilies or according to your taste
2 Cups Shredded Cheese
1/3 Cup Sour Cream
½ Teaspoon Cumin powder
½ Teaspoon Garlic powder
½ Teaspoon Onion powder
Salt to taste

Method
Preheat the oven to 180°C.

Mix together Homemade Salsa Verde, seasonings and sour cream, mix well, divide this in two bowls.

In one bowl of the sauce add all the shredded chicken, half the shredded cheese and the chopped chillies.

From the other bowl of the sauce, coat the bottom of the baking dish with a layer of sauce.

Add a good amount of the filling in the middle of each egg wrap tortilla. Roll it into a the tortilla place it in the baking dish.

Place all them in the pan seam-side down.

When one layer is covered, pour a little sauce and sprinkle cheese on top.

Again add the a another layer of tortilla.

Pour the rest of the sauce over the enchiladas and then sprinkle with the rest of the cheese.

Bake in a pre heated for 30 minutes, until bubbly and browned on top. Let sit for 15 minutes before serving.

Enjoy this as a wholesome and delicious meal.

Labels: Keto, Low Carb, Chicken, Enchilada, Salsa Verde, Egg White Tortillas, Homemade, Mexican, Baked, International Cuisine, Sunday Funday, PSMF

For Sunday Funday the theme is Green Tomato

Keto Chicken Enchiladas Suizas from Sneha’s Recipe
Hare Tamatar ki sabji from Cook with Renu
Tomato Galette from Amy's Cooking Adventures
Green Tomato Relish from A Day in the Life on the Farm
Green Tomato & Cheddar Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

I have made PSMF Egg White Wraps using fresh egg whites ( recipe will be posted soon). These Egg Wraps are make with Egg White Protein Powder. Can use these for the gyros or as tortillas, lasagna sheets etc! They are so quick to make and also delicious! These freeze very well. I make a big batch and freeze them. When required just defrost and use.

Ingredients
550 grams Water Or Beef broth - I used water
80 Grams Gelatin - see notes
120 Grams Egg White Protein Powder
½ Teaspoon Pink Himalayan Salt

Method

In a blender jar add the water and sprinkle the gelatin over it and let is rest for a few minutes till it blooms for about 8 to 10 minutes. Then blend it well so that gets is mixed and well incorporated. Then add rest of the ingredients, purée until smooth and a bit frothy. Do not make the batter very frothy, it should just be mixed, even if there are lumps no worries they will smoothen when you make the wraps.

Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with olive oil spray and dab it with a paper towel. Pour 1/3 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe.

Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-45 seconds. Make sure the crepes do not brown at all.

Remove from pan and repeat with remaining batter.
Nutrition
Carbohydrates: Zero

My Notes

Let the gelatin bloom or else it will no be incorporated well, when you make the wraps they will remain grainy. When you eat them you can feel the grains/crunchiness as you eat and you will not like the taste of it.

Labels: Keto, Low Carb, PSMF, Egg White Powder, Homemade, International Cuisine, Egg White Tortillas