These enchiladas can be made ahead of time by storing them assembled in a 9 x 13 baking dish, covered in the fridge and baked later at 350° for 30 minutes.
Don't forget my Refried Beans recipe and Guacamole on the side to compliment this dish.
Enjoy! Serves 4.
INGREDIENTS:
4 low-carb tortilla shells
1 # chicken breast
2/3 cup chicken stock/broth
2-3 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
3 Tbsp bbq sauce
1/2 cup shredded mozzerella
ENCHILADA SAUCE:
3 Tbsp canola oil
3 Tbsp flour
2 Tbsp chili powder
1 cup chicken stock/broth
1 (8 oz.) can tomato sauce
2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
DIRECTIONS:
Over medium heat, sear the chicken breast in about 2 Tbsp olive oil for 3 minutes each side. Season the chicken with the herbs. Add chicken stock and simmer for 20 minutes, covered. Separate the chicken in a few pieces with 2 forks pulling in opposite directions. Add bbq sauce and reduce heat to low and simmer for another 20 minutes until chicken flakes easily with a fork. Add in only 1/4 cup of the cheese and mix thoroughly until melted. Turn off heat and keep covered while making Enchilada Sauce.
For the sauce, combine stock, tomato sauce, cumin, garlic and onion powders in a 2 cup measure. Heat the canola oil and blend in flour and chili powder, stirring constantly over medium heat for 2 minutes. Reduce heat to low and add in stock mixture from the 2 cup measure. Increase heat slightly until it is mildly bubbling while stirring for 5 to 8 minutes more or until slightly thickened.
Assemble the enchiladas:
Preheat oven to 350°.
Pour about 1/2 cup sauce in the bottom of your 9 x 13 baking dish. For each enchilada, spread a spoonful of sauce on a tortilla, add 1/4 of the chicken mixture and roll the enchilada closed, placing seam side down in dish. You will have enough for 4 enchiladas.
Top with remaining sauce and remaining 1/4 cup of cheese.
You can stop here, cover with foil and refrigerate to bake later for 30 minutes or bake now for 20-25 minutes, until cheese is melted and bubbly.