Creamy, skinny, low-carb, low-fat chicken enchiladas, using chickpea (garbanzo bean) flour tortillas, shredded cooked chicken breast, refried beans, salsa and a blend of cottage cheese, cooking cream, Parmesan cheese and milk. Yum!
- 6 low carb chickpea tortillas
- 2 cups enchilada sauce
- 2 cups refried beans
- 1 cup cooked shredded chicken breast
- 2 Tbsp cottage cheese
- 1/4 cup cooking cream
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- salt pepper and nutmeg to taste
- about 3 Tbspshredded low-fat Mexican cheese
Make a white sauce by mixing cottage cheese, cooking cream, milk and parmesan cheese.
Season with salt, pepper and nutmeg.
Combine 1 cup of enchilada sauce with shredded chicken.
Spray a small casserole dish with non-stick spray. Put 1/2 cup remaining enchilada sauce into the dish.
Place 2 tortillas* onto the sauce. Layer half of the refried beans, half of the chicken mixture, 1/3 of the white sauce and sprinkle with 1 tablespoon shredded cheese.
Repeat once to make a total of 2 layers.
Cover the top with 2 tortillas, topped with the remaining enchilada sauce, 1/3 of the white sauce and 1 tablespoon shredded cheese.
Bake for about 30 minutes. Let stand for 15 minutes before cutting.
*To prevent Chickpea Flour Tortillas from becoming soggy, fry them in very hot oil (for 20-30 seconds per side) before assembling the casserole. They need to be a little leathery.
Below is nutrition calculation table for Chicken Enchilada Casserole without Chickpea Flour Tortillas.
For Chickpea Flour Tortillas click here.