Chicken enchiladas (low-carb)

ate.2019.05.17.d.jpg

These are frozen low-carb enchiladas from Real Good Foods. The tortillas itself is made from chicken! I added some carb back in by adding the side of Mexican rice (homemade, previously frozen), but it's still less than making it with regular tortillas!

ate.2019.05.17.c1.jpg
ate.2019.05.17.c2.jpg
ate.2019.05.17.c3.jpg

I followed the oven cooking directions, 20 minutes at 400°F in a pre-heated oven.

ate.2019.05.17.c4.jpg

The rest of the plate is refried beans, lettuce, and sour cream. And a Sauza Hornitos tequila.

And I was curious to see how they compared to my regular chicken and cheese enchiladas. I think I like my homemade one better, but these were pretty good!

Update May 25, 2019

I also got the cheese enchilada version. Even though the filling is cheese, it's not vegetarian, since the "tortilla" is made of chicken.

ate.2019.05.25.c1.jpg
ate.2019.05.25.c2.jpg

Here is is frozen, after removing the plastic wrapper.

ate.2019.05.25.c3.jpg

And after baking for 20 minutes at 400°F.

ate.2019.05.25.c4.jpg

It's pretty good. I'm not crazy about the orange cheese, but the red sauce is good. I think I prefer the one with the chicken filling and green sauce.

I skipped the rice and beans this time because they're surprisingly filling and now it really is low-carb.

ate.2019.05.25.d.jpg

About this Entry

This page contains a single entry by Rick Kasguma published on May 17, 2019 4:44 PM.

What I ate: May 16, 2019 was the previous entry in this blog.

What I ate: May 17, 2019 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives