Aunt Rocky’s Easy Low Carb Enchiladas Suizas (Gluten-Free, Grain-Free)

Preheat oven to 350ºF. Spray a 9 x 13 glass baking pan with cooking spray. If wraps are chilled, place in microwave for a few seconds at a time to bring to room temperature.

Place tomatillo sauce, sour cream, cilantro and garlic powder in a blender and process until smooth. Spread about 1/2 cup of the sauce mixture on the bottom of the baking pan.

On a dinner size plate, place a tortilla. Put 2 ounces of chicken along the center of the tortilla. Sprinkle with a little bit of salt and pepper, and drizzle 1 tablespoon of sauce over the chicken. Sprinkle with a small amount of the cheese. Roll up, and place in the baking dish with the seam side down.Repeat until you have built all 10 enchiladas.

Pour remaining sauce over the top of the enchiladas, spreading to get sauce over each one. Sprinkle on remaining cheese.

Bake 30 minutes or until cheese starts to brown. Serve immediately.

Yields 10 enchiladas. Leftovers may be frozen, or stored in the refrigerator for up to a week.

Notes:
• To improve macros for Keto/LCHF, serve with a high fat side such as sliced avocado.
• If substituting another low carb wrap for the Aunt Rocky’s All Purpose Wraps, be sure to count the carbs for those wraps. Aunt Rocky’s tortillas are 1 net carb each.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each enchilada: Calories 233, Total Fat 11 g , Saturated Fat 6 g, Sodium 501 mg, Potassium 121 mg, Total Carbohydrate 7 g, Dietary Fiber 4 g, Net Carbs 3 g, Sugars 2 g, Protein 23 g. Macros: 49% fat, 45% protein, 6% carbs.

© October 1, 2018 Roxana Lopez for Aunt Rocky’s. Inspired by a recipe at Herdez Traditions.