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Enchiladas for 2
  • 1 cup meat, shredded, chopped, or crumbled (leftover chicken, shrimp, hamburger, or steak)
  • 1 cups cheddar cheese, shredded
  • ¼ cup onion, diced
  • optional other veggies like spinach, zucchini, mushrooms....
  • 4 low carb tortillas of choice
  • 1 can green enchilada sauce (or make your own Green Enchilada Sauce)
  • Toppings:
  • cilantro
  • cheddar cheese, shredded
  • avocado, diced
  • tomato, diced
  • sour cream
  1. Preheat the oven to 450°F. Combine the meat and cheese in a large mixing bowl. (Add any other veggies)
  2. Pour ¼ cup enchilada sauce in the bottom of a baking dish
  3. Place ¼ of the mixture into each tortilla. Roll up to form enchiladas.
  4. Pour more sauce over the top of the enchiladas (You can freeze any left over sauce)
  5. Top with the extra cheddar cheese.
  6. Cover and place in the oven for 10 minutes, remove foil and bake another 5 minutes
  7. Top with optional toppings.