In my previous post you can see how badly I wanted enchiladas today. So, I made my tortillas, prepped my chicken salad / enchilada filling and got to prepping my dish. My favorite part of this recipe is that each of the individual pieces can be enjoyed on their own or in any combination. You can also enjoy these cold as chicken wraps but today I preferred the ooey gooey deliciousness of enchiladas.
Makes 6 servings, 2 enchiladas each.
Ingredients
1 batch - salsa verde chicken salad
2 batches - psyllium tortillas
1/2 cup shredded cheese of choice (I use jack or cheddar/jack)
1 cup salsa verde
1 cup cream cheese or greek yogurt
1/3 cup water, broth or remaining boiling liquid from chicken salad recipe (or more to desired consistency)
Directions
Preheat Broiler to low
Fill tortillas with chicken salad and arrange in a baking dish
In blender, mix salsa, water and cream cheese
Pour blended mixture over tortilla/chicke. Wraps
Cover with shredded cheese
Broil for 10-20 minutes tip heated through
Serve with salad or miracle rice and a dollop of guacamole.
Enjoy!
Makes 6 servings, 2 enchiladas each.
Ingredients
1 batch - salsa verde chicken salad
2 batches - psyllium tortillas
1/2 cup shredded cheese of choice (I use jack or cheddar/jack)
1 cup salsa verde
1 cup cream cheese or greek yogurt
1/3 cup water, broth or remaining boiling liquid from chicken salad recipe (or more to desired consistency)
Directions
Preheat Broiler to low
Fill tortillas with chicken salad and arrange in a baking dish
In blender, mix salsa, water and cream cheese
Pour blended mixture over tortilla/chicke. Wraps
Cover with shredded cheese
Broil for 10-20 minutes tip heated through
Serve with salad or miracle rice and a dollop of guacamole.
Enjoy!
This is how my enchiladas looked before baking, I was too lazy to roll them completely.
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