Low Carb Christmas Enchiladas! by Jan McCracken

FELIZ NAVIDAD...

IT'S A LOW CARB CALIFORNIA CHRISTMAS FIESTA!

We low carbers tend to think that Mexican food is “off limits”...

NOT! This girl lives in California and I have some awesome recipes from friends for some Mexican food that is “music for your mouth”... not to mention your tummy!

CHICKEN ENCHILADAS

Before you start to build the enchiladas... whip out that Girl

Scout motto and “be prepared”! You can fix this stuff a couple of days in advance and then “whip it together” for your guests or for a quick supper after a day of Christmas shopping.

Okie dokie... prepare the Chile Sauce recipe below and refrigerate so it READY. Also, cook the chicken and “chop it”!

“Oil-righty then”... here we go...

CHILE SAUCE

1/2 cup onion, chopped

1 garlic clove, finely crushed

2 tablespoons olive oil

1 tablespoon whole wheat pastry flour

1/8 cup chili powder (if you like it hotter, add more!)

1/2 teaspoon dried oregano

1/4 teaspoon dried cumin

1 teaspoon salt

2 cups pureed tomatoes (lowest carb count you can find)

1 chicken bouillon cube

Cook the onion and garlic in the olive oil until onions are clear. Sprinkle flour and stirring quickly, cook for one minute.

Add remaining ingredients mixing well and stirring often. Simmer for about 10 minutes.

Makes two cups.

Now for the Enchiladas...

FIRST... prepare the Filling (recipe below):

FILLING:

1/2 cup onion, chopped

2 tablespoons butter

2 cups cooked chicken, chopped or shredded... your preference

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BIO:

Jan McCracken is author and self-publisher of 39 gift books & cookbooks. Born in the Midwest & former owner/innkeeper of a country bed and breakfast in Branson, MO, she has been cooking since she was seventeen years old (she won’t tell us how many years that is)!

Jan has been living the low carb lifestyle for 8 years. Her long-term goal is helping people understand that food is truly
the great medicine, prevention and healer of disease.

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