EASY LOW CARB CHICKEN ENCHILADAS
*1 tsp butter
*3 cloves garlic (minced)
*1/2 cup chicken bone broth
*1 & 1/2 cups Raos tomato sauce
*1 Tbsp chili powder
*1 tsp cumin
*1 tsp oregano
*2 chipotle peppers in adobe sauce chopped (optional if you don’t like spicy but tastes amazing)
*1 tsp onion powder
*1 tsp sea salt or Himalayan salt *Shredded mozzarella or pepper Jack cheese
*12 egg life wraps
*Greek yogurt, Avocado & Cilantro for topping
INSTRUCTIONS
- Heat the butter in a medium sauce pan over medium heat. Add the garlic and sauté for about 1 minute.
- Add all remaining ingredients and stir. Bring to a simmer. Cover and reduce the heat. Simmer for about 10 minutes, stirring occasionally, until thick.
Preheat oven to 375°F
In a large bowl add half the sauce over chicken and blend well with your hands.
Grease a 9×13 pan with avocado oil spray.
Scoop about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish. Pour the remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for about 15- 20 minutes or until cheese is melted.
Top with avocado, cilantro and a dollop of Greek yogurt.
Voilà!! Enjoy!! 🥰
