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Shredded Chicken Egg White Enchilada

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SERVINGS 6
Course Dinner, Lunch
Cuisine Mexican
Servings 6
Calories 431 kcal

Ingredients
 

Egg White Enchiladas

  • 3 cups egg whites
  • 2 tablespoons water
  • salt & pepper to taste
  • cooking spray

Enchilada Filling & Topping

  • 1 tsp olive oil
  • 1/2 cup scallions chopped, plus more for garnish
  • 1 medium tomatoes diced
  • 2 tbsp cilantro chopped
  • 10 oz spinach
  • 4.5 oz green chiles
  • salt & pepper
  • 1 1/2 cups Colby Jack Cheese
  • 1.5 lbs chicken breasts
  • 1 cup green enchilada sauce
  • 3 cups cauliflower rice
  • 1.5 cups salsa
  • 1.5 cups corn

Instructions
 

Egg White Enchiladas

  • In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.
  • Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat.
  • Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan.
  • Cook until set, about 2 minutes.
  • Flip and cook the other side until set, about 1 more minute.
  • Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.

Enchilada Filling and Toppings

  • Cook Chicken and Shred (Optional Hack Rotisserie Chicken)
  • Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish.
  • Preheat the oven to 350°F.
  • Heat oil in a medium non-stick skillet over medium heat.
  • Add scallions; cook for 2 to 3 minutes until fragrant, but not brown.
  • Add tomato and cilantro, season with salt to taste and cook 1 more minute, until soft.
  • Stir in shredded chicken, spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste.
  • Remove from the heat, and mix in 1/2 cup of the Colby-Jack cheese; mix well.
  • Divide spinach and cauliflower rice between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish.
  • Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.
  • Serve topped with fresh salsa and scallions.

Nutrition

Calories: 431kcalCarbohydrates: 26gProtein: 38gFat: 21gSaturated Fat: 9gCholesterol: 72mgSodium: 1376mgPotassium: 1038mgFiber: 7gSugar: 11gVitamin A: 6717IUVitamin C: 50mgCalcium: 345mgIron: 3mg
Keyword Chicken, keto, low carb, protein
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