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+ servings

Protein Sparing Chicken Enchiladas

Maria Emmerich
Prep Time 20 minutes
Cook Time 25 minutes
Course Dairy Free, Main Course, Nut Free, Poultry, PSMF Recipes
Cuisine Mexican
Servings 4
Calories 287

Equipment

Ingredients
  

INSTANT POT CHICKEN ENCHILADAS:

PROTEIN SPARING TORTILLAS:

ENCHILADA SAUCE:

  • 1/2 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons Redmond Real salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup chicken broth
  • 1 cup tomato sauce or 1 tomato diced

Instructions
 

  • Place the chicken breasts, salsa, chicken broth, and seasonings into the shell of an instant pot (OR a slow cooker).
  • Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 15 minutes.
  • Once the timer beeps, let the pot depressurize on it's own for 10 minutes, then release any remaining pressure. When the pin drops, remove lid and set aside.
  • IF USING A SLOW COOKER: place all the ingredients into a slow cooker. Cover and cook on HIGH for 3 hours or on low for 6 hours, or until chicken shreds easily with a fork.
  • Remove chicken breasts to a large bowl and shred. Set aside.
  • To make the protein sparing tortillas, Place the egg whites, gelatin, cream of tartar, salt and allulose in a large bowl. Use a hand mixer on high and whip the whites until double in size and very stiff. Add the egg white powder and blend until just combined.
  • Heat a large non-stick skillet to medium heat. Spray with avocado oil spray. Use a spatula to spread 1/4th of the protein sparing tortilla dough out on the greased skillet, about 1/8 inch thick. Cook for 3-4 minutes per side or until light golden brown. Remove from skillet and repeat with remaining protein sparing tortilla dough until you have 4 tortillas.
  • To make the enchilada sauce, the ingredients into a blender and puree until smooth. Taste and adjust seasoning to your liking.
  • To assemble the enchiladas, place one protein sparing tortilla onto a large plate. Fill the tortilla with 1/4 of the chicken enchilada mixture. Roll up the tortilla like a burrito. Cover with 1/4 of the enchilada sauce. Repeat with remaining protein sparing tortillas, chicken and enchilada sauce.
  • Store extra chicken, protein sparing tortillas and enchilada sauce in separate airtight containers in the fridge for up to 5 days. Can be frozen for up to a month.

Nutrition

Calories: 287 | Fat: 5g | Protein: 53g | Carbohydrates: 8g | Fiber: 1g | P:E Ratio: 4.4