Yummy Egg White Chicken Enchiladas
Ingredients:
Enchilada Filler:
Approx 1lb. Cooked Chicken Breasts Shredded or Cubed
1 cup Broccoli (finely chopped)
1 Can Low Sodium Corn
1 Cup Onion
1 Can Low Sodium Organic Black Beans
Egg White Tortilla Shells:
Egg Whites approx 12 egg Whites yields 8 Tortilla Shells
Enchilada Sauce:
1 Cup Raw Cashews
1 Cup Water
Instructions:
Cashew Enchilada Sauce – Soak 1 Cup Cashews in water for approx 2 hours, drain and combine with 1 cup water and 1 tbsp. taco seasoning; whip until creamy consistency.
Combine all Enchilada Filler Ingredients into a bowl add taco seasoning or chili spice to taste and set aside.
After you prep your Egg White Tortillas fill shells with Enchilada Filler and roll just like you would a normal tortilla shell.
Lightly spray non-stick onto the base of your baking dish and load up your Enchiladas.
Cover with Cashew Enchilada Sauce and Cheese
Bake in oven 15 – 20 minutes until warm throughout. Add cheese as desired….
