Low Carb Enchiladas Recipe

Low Carb Enchiladas Recipe

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Hola. What’s up? Bernie Molina here, author of Herencia Cookbook. My cookbook is full of authentic SalviMex recipes with a modern twist. Today, I would like to share a low carb enchiladas recipe with you. I am very excited about this recipe, so let’s just get into it.

So, Why Low Carb?

Being a new mom and business owner, I have been turning to food for comfort lately. In other words, I have been stress-eating. I feel like I was just eating to numb away stress. Basically, I was not being intentional with my meals. It was getting out of hand and I decided to do something about it. If you did not know, I am 7 months postpartum. About 6 weeks ago, I decided it was time to get back to my pre-baby weight! Part of my plan to get back in shape has been to cut my carbs. It took some trial and error. After all, I am breastfeeding. Therefore, I need to consume enough carbs to maintain my milk supply. Yet, I need to be sure to not overconsume carbs. Everyone has their own methods when it comes to setting goals, especially with something as personal as losing weight. For me, low carb just works. I’ve done it before (like before I got pregnant when I was in the best shape of my life lol). So, I am comfortable with it and know what to do. When I follow that low carb lifestyle, I find myself being intentional and planning my meals. Instead of being reactive, and eating whenever I feel stressed or hangry, I am proactive in what I eat.

I lost ten pounds!

It has been great to set goals for myself and reach them. It helps me have something that is just for me, outside of my role as a mother, wife, and business owner. As a matter of fact, I’ve lost 10 lbs! Yay, me! I have about 10-15 more to go to reach my pre-baby weight. My goal is to hit that prebaby weight in time for my birthday at the end of next month. Do you think I’ll reach my goal? I sure hope I do!

How did I do it?

I lost ten pounds in the past 6 weeks. Yet, I have not felt deprived once. Little swaps make all the difference. For example, instead of eating a candy bar, I reach for dark chocolate-covered almonds when I want something sweet. Or, when I want something saltly, I reach for salted pistachios instead of chips. At dinner, I enjoy two servings of veggies with my chicken, instead of a bowl of rice. Do you see what I am getting at? I do not compromise flavor or texture. I just make little swaps. Or, if I really want something, I just have a bite (or two!), instead of the whole thing. I want to take the time here to say that I count my net carbs. Net carbs are calculated like this:

Total Carbs – Fiber = Net Carbs

So for example, if a cup of fruit has 15 grams of carbs and 5 grams of fiber, then I would count it as a serving of 10 net carbs. Does that make sense? The reason fiber is calculated out is that the body burns calories digesting fiber. Then, you really only need to calculate the net carbs. Now, I am NOT a nutritionist or dietician by any means! This stuff just fascinates me and I find what works for me. For instance, I met my husband at the gym. We have been working out and watching what we eat for years. In fact, absolutely love reading books about this subject and learning all that I can. I learned about this concept of net carbs via The F-Factor Book. You see, I tried it before and loved the results.

My Fav Low Carb Products

One thing that has helped me in this journey (so to speak) is low carb tortillas. Hello, I am a Latina, after all! Tortillas are life. Now, there are a few ways to enjoy a tortilla such as this. For example, I make tortillas by hand and add spinach or flax. The spinach or flax adds fiber which helps lower the net carb count of the tortilla. But, who has time to make tortillas by hand every day? I have a business to run and a baby to care for. I wish I had the time to make tortillas by hand daily. But, I don’t. So what do I go for? Low carb tortillas from the supermarket. There are a few brands out there. If you want to try it, I encourage you to read the label and choose the one you are most comfortable with. Since discovering these special tortillas, I am in Latin low carb heaven! I use them to make low carb enchiladas, chilaquiles, taquitos, nachos, you name it! If you want to see those recipes, let me know in the comments. Without further ado, let’s get to the recipe!

Low Carb Enchiladas Recipe

Makes one serving

INGREDIENTS

  • Your favorite salsa, 1 cup
  • Shredded Mexican blend cheese, 1 cup
  • Cooking oil, 2 tablespoons
  • Minced cilantro, for garnishing, 1 tablespoon
  • Pickled onions, for garnishing, to taste

INSTRUCTIONS

  • Warm a sauce pan on medium heat. Add one tablespoon oil.
  • Once warm, after about a minute, add salsa. Stir.
  • Once the salsa bubble, turn off the heat. Set it aside.
  • Warm a comal on medium heat.
  • Once warm, add a tablespoon of olive oil.
  • Warm your tortillas, one at a time, about 30 seconds each side.
  • As you warm them, ensure to lightly and evenly coat the tortillas in the oil.
  • Once the tortillas are evenly warmed, set them to the side.
  • Dip one tortilla into the salsa.
  • Be sure to evenly coat each side of the tortilla with salsa.
  • Place the saucey tortilla on the comal.
  • Warm each side for about 30 seconds.
  • Once each side is warmed, add cheese and salsa to the middle of the tortilla.
  • Fold the tortilla over.
  • Repeat with the second tortilla.
  • When serving, top with any remaining cheese and sauce.
  • Garnish with cilantro and onion.
  • Enjoy!

Low Carb Enchiladas

To sum up, what do you think of this Low Carb Enchiladas recipe? Do you like low carb / keto recipes? If so, what is your favorite? Let me know in the comments. Finally, if you liked this post, then check out the blog and my book for authentic SalviMex recipes with a modern (and sometimes healthy) twist. Until next time, buen provecho!

Low Carb Enchiladas Recipe

Low Carb Enchiladas Recipe

Bernie
This recipe is Keto friendly thanks to the low carb tortillas I used!
Prep Time 10 mins
Cook Time 10 mins
Course Latin, Main Course, Mexican
Cuisine Keto, Mexican

Equipment

  • tongs
  • comal
  • saucepan

Ingredients
  

  • Your favorite salsa 1 cup
  • Shredded Mexican blend cheese 1 cup
  • Cooking oil 2 tablespoons
  • Minced cilantro for garnishing, 1 tablespoon
  • Pickled onions for garnishing, to taste

Instructions
 

  • Warm a saucepan on medium heat. Add one tablespoon oil.
  • Once warm, after about a minute, add salsa. Stir.
  • Once the salsa bubble, turn off the heat. Set it aside.
  • Warm a comal on medium heat.
  • Once warm, add a tablespoon of olive oil.
  • Warm your tortillas, one at a time, about 30 seconds each side.
  • As you warm them, ensure to lightly and evenly coat the tortillas in the oil.
  • Once the tortillas are evenly warmed, set them to the side.
  • Dip one tortilla into the salsa.
  • Be sure to evenly coat each side of the tortilla with salsa.
  • Place the saucey tortilla on the comal.
  • Warm each side for about 30 seconds.
  • Once each side is warmed, add cheese and salsa to the middle of the tortilla.
  • Fold the tortilla over.
  • Repeat with the second tortilla.
  • When serving, top with any remaining cheese and sauce.
  • Garnish with cilantro and onion.
  • Enjoy!

Notes

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