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Shannon
Joined: 22 Mar 2005
Posts: 1046
Location: Brimfield, MA, USA
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 Posted: Jul Fri 29, 2005 10:35 am Post subject: AWESOME ENCHILADAS |
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AWESOME ENCHILADAS (fogot to put that I found this recipe at lowcarbfriends.com... it is modified a bit)
Ingredients:
2 lbs ground beef (you can also use shredded beef, pork or chicken)
spices to taste (garlic, onion powder, Mexican spice, cumin, chili powder, cilantro)
1 small can enchilada sauce
1 green onion
16 oz grated cheese (I usually use 8 oz jalapeno jack and 8 oz havarti)
8-9 eggs
1/2 cup heavy cream
butter for crepe pan
Directions:
Start the beef browning over medium heat, add spices and break up. When done, drain and set aside. Break eggs into mixing bowl and add cream and spices. Beat on high speed till well blended. Heat up crepe pan or small skillet and add some of the butter. You will need to re-butter the pan several times. Pour just enough egg mixture over the pan to coat (for me it’s usually between 1/4 & 1/3 cup per crepe). Allow to cook through, till you’re able to flip over, then cook another 20-30 seconds. This will make approx 9 large crepes. Spray baking dish with cooking spray, place a crepe inside a baking dish and spoon a small amount of sauce on it. Add beef & a spinkle of cheese and roll. When all are rolled add remaining sauce to top. Sprinkle on chopped green onion and remaining cheese. Bake 350 for 10-15 min or until cheese melted and a little bubbly. Serve with favorite fixin's like sour cream, lettuce, olives, guacamole or salsa... enjoy!
I figured with my brand of enchilada sauce, the carb count is 3.5 per enchilada.. but that doesn't take into account any other toppings you add such as sour cream, guacamole, etc. Make sure to check your labels on the enchilada sauce, carb counts can vary greatly.
ps... my non-low carbing son and daughter in law like this version better than "regular" enchiladas!
Last edited by Shannon on Aug Fri 26, 2005 10:13 am; edited 1 time in total |
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michladny
Joined: 14 Jul 2005
Posts: 187
Location: USA
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| Posted: Jul Fri 29, 2005 10:51 am Post subject: AWESOME ENCHILADAS -can't wait!! |
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Shannon,
Thanks for the recipe, it looks GREAT!!!
I am one for spicy food on occasion (ok more "well seasoned") and I can live with this 
I was totally excited last week to find someone taking cheese and frying it to make a taco shell, I have yet to try it but hope to do so this weekend. Maybe I will make it a southwest weekend 
Have a GREAT WEEKEND and take care!
Michladny (Michelle)
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Shannon
Joined: 22 Mar 2005
Posts: 1046
Location: Brimfield, MA, USA
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| Posted: Jul Fri 29, 2005 2:45 pm Post subject: |
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| Michelle... the fried cheese taco shells are to die for! |
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michladny
Joined: 14 Jul 2005
Posts: 187
Location: USA
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| Posted: Jul Sat 30, 2005 7:06 pm Post subject: THEY WERE GREAT!!! |
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Shannon,
I made the enchiladas today and they were REALLY GOOD!!! The cheese made them really tasty and I sprinkled some diced tomatoes and green chiles with the cheese on top before I baked them at 350. Thanks so much for the reicpe. I could only eat ONE they were so FILLING!!!
THANKS AGAIN !!!
(Michaldny) Michelle
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Shannon
Joined: 22 Mar 2005
Posts: 1046
Location: Brimfield, MA, USA
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| Posted: Jul Sun 31, 2005 9:52 am Post subject: |
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| Michelle... I'm so glad you liked them! And they really are filling... that's another great thing about the recipe... it'll feed a houseful or you'll have plenty of left overs! |
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michladny
Joined: 14 Jul 2005
Posts: 187
Location: USA
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| Posted: Jul Sun 31, 2005 7:32 pm Post subject: ENCHILADAS EVEN BETTER THE SECOND TIME!!! |
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If anyone else was following the posts for these enchiladas that Shannon posted I HAVE to tell you that I liked them EVEN better today after reheating the 2nd time!!!! It is a good thing because you know that if you make extra and have them they will still be GREAT TASTING!!!
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Jenny
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Joined: 23 Mar 2005
Posts: 1242
Location: Long Island, New York
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| Posted: Aug Sun 07, 2005 7:15 am Post subject: |
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Several weeks ago I made low carb enchiladas for my pediatrician's husband - with chicken, green pepper, garlic, onion, green onions, enchilada sauce, monterey jack cheese blend and low carb tortillas - I also took George's easy cheesy chili chicken spice mix and dredged the chicken in it (with olive oil) before sauteeing the chicken.
My ped's husband is Spanish - and he loved them along with the mock spanish rice I concocted myself - he couldn't tell it wasn't rice!
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Jenny
266/140/150
Went pass my goal!
Dude, you got some Arntz on you.... |
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Shannon
Joined: 22 Mar 2005
Posts: 1046
Location: Brimfield, MA, USA
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| Posted: Aug Mon 08, 2005 8:35 am Post subject: |
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| Jenny.... PLEASE, PLEASE, PLEASE... share your recipe for mock spanish rice??????? |
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Violets1971
Joined: 04 Apr 2005
Posts: 216
Location: Missouri
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| Posted: Aug Sat 13, 2005 12:31 am Post subject: |
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Hi Shannon! I made your enchiladas tonight and they are really good! I used shredded chicken breast in mine. Thanks for sharing the recipe.
Leslie |
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Jenny
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Joined: 23 Mar 2005
Posts: 1242
Location: Long Island, New York
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| Posted: Aug Sat 13, 2005 4:05 pm Post subject: |
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Shannon - just saw this post - I'll post the mock spanish rice later - I kind of took - two or three recipes and made it a combination.
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Jenny
266/140/150
Went pass my goal!
Dude, you got some Arntz on you.... |
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seagull
Joined: 27 Nov 2006
Posts: 1
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| Posted: Nov Mon 27, 2006 2:24 pm Post subject: |
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| Additional thought for your enchiladas (which I have not tried yet but certainly will - sound DELICIOSO!!! To even lower your cholesterol even more, and calories, you could use an egg beater product in place of eggs. Also, you would use the LOL half-in-half in place of heavy cream - I have read this substitution in other recipes. |
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jules225
Joined: 08 Nov 2006
Posts: 74
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| Posted: Jan Wed 24, 2007 10:59 am Post subject: |
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| This recipe looks delicious! I can't wait to try it. |
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Ernie1296
Joined: 06 Nov 2006
Posts: 203
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| Posted: Jan Mon 29, 2007 12:46 pm Post subject: |
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We had these enchiladas on Friday night...
My husband is not doing low carb but he was willing to try them with me... I put some chopped lettuce on a plate and placed two enchiladas each on top... They were very good... Just the right amount... I asked my husband if that would be a dish he would want me to make again... and he said YES !
I like it when I can find a recipe my husband likes too....
I would give this recipe 5 Stars  - Oh yea, this recipe is good re-heated 
ANN - 
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Abeaty
Joined: 05 Nov 2005
Posts: 9
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Shannon
Joined: 22 Mar 2005
Posts: 1046
Location: Brimfield, MA, USA
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| Posted: Mar Mon 26, 2007 7:48 am Post subject: |
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To make the taco shells, you get a non-stick pan, turn the heat on medium and sprinkle grated cheese into it enough to lightly cover the bottom of the pan. Don't worry if there are little "holes" where there isn't any cheese... as the cheese melts it will melt together. Cook until the edges are lightly browned and you can flip it over and cook a little longer. Let cool over a rolling pin for a taco shell or cut into quarters for faux "doritos". You can use any type of cheese for this, whatever your preference.
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