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Old 02-11-2013, 10:56 PM   #1
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Barbo's Green Chili Cream Enchiladas

>Mr. Jay gave it two thumbs up. It's the first time he has ever
really loved my enchiladas. I also love chili rellenos so I
got a brain storm this morning. Here they are:

Barbo's Green Chili Cream Enchiladas
10 Low Carb Flour Tortillas
Filling:
1 lb. grated Tillamook Cheddar cheese, sharp
8-10 oz. cream cheese
1/2 red onion, minced fine
4 oz. can diced green Ortega chilies
1 can of pitted black olives, drained, chopped
Have everything in dishes to easily fill your tortillas

Spread cream cheese over each tortilla, right to the edges.
Divide all of the filling ingredients evenly into each one.
Place one tbs. enchilada sauce over the filling in each and
roll.
Sauce:
I used 16 oz. of *Frontera Enchilada Sauce (Chipotle Garlic)
Very low carb. 4 g. and 10 calories per 1/4 c.
Half can of tomato paste, water, clove minced garlic,
onion powder, dashes of Cholula Hot Sauce to taste
couple tbs. peanut oil and salt. Heat and simmer for 5 minutes

Preheat oven to 350 degrees F. Spray a 9x13" Pyrex with
release agent. Lay about 1/3 c. sauce on bottom of pan evenly.
Lay the enchiladas on top. Cover with sauce. If you have cheese
and filling ingredients left, sprinkle on top.
Bake about 1/2 hour or until bubbling.
*Use any type of enchilada sauce that you prefer.
I suggest taste testing for seasonings.


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Old 02-12-2013, 07:58 PM   #2
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Those sound really yummy....I love mexican food. I miss the chips and salsa at restaurants. Will have to give these a try for sure. thanks
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Old 02-13-2013, 09:03 AM   #3
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Oh YUM YUM YUM Barbo! Drooling here!

Now ya know I'd have to tweak just a tiny bit - I'd just add some shredded chicken or turkey to each one, and then I'd laze out and use the La Victoria or Las Palmas green enchilada sauce from the can! I prefer the La Victoria but either is good.

I cooked a turkey in the roaster oven yesterday - first time I've done it that way, to GREAT SUCCESS - so if there is any left-over turkey (hard to come by with DH around) I might just try this on the weekend!

THANK YOU!!
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Old 02-13-2013, 10:47 AM   #4
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Yum! Which brand of tortillas do you use?
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Old 02-13-2013, 11:03 AM   #5
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Sounds like another winner, Barbo. DH especially likes black olives in Mexican dishes, so he's really gonna like these. Thanks for sharing with us! I'll be trying them for sure.
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Old 02-15-2013, 07:44 PM   #6
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Hope you do try them

Mr. Jay wants me to make them again like tomorrow.

I am still recovering from surgery so won't be cooking
for awhile.
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Old 02-21-2013, 01:06 PM   #7
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I think I will make these using an egg crepe for the tortillas and add shredded chicken to the mixture along w/a dash of hot suace. Then use green enchiualda suace and cheese on top! Yum..cannot wait...
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Old 02-21-2013, 01:42 PM   #8
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Quote:
Originally Posted by Barbo View Post
Mr. Jay wants me to make them again like tomorrow.

I am still recovering from surgery so won't be cooking
for awhile.
Barbo I pray that you are on the road to recovery!!!!!!!
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Old 02-22-2013, 04:38 PM   #9
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Quote:
Originally Posted by lonestarstamper View Post
Those sound really yummy....I love mexican food. I miss the chips and salsa at restaurants. Will have to give these a try for sure. thanks
You know, I find out ahead of time how many carbs in the salsa, and if it's good with no added sugar, I eat it using a chip as a spoon. Love, love, love it! I've found after doing this awhile now that I don't even miss the chips. You could also bring you in some chili and lime pork rinds and enjoy the salsa that way.
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Old 02-22-2013, 04:39 PM   #10
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Quote:
Originally Posted by mirinblue View Post
I think I will make these using an egg crepe for the tortillas and add shredded chicken to the mixture along w/a dash of hot suace. Then use green enchiualda suace and cheese on top! Yum..cannot wait...
The egg crepe idea sounds great. Kind of like a mixture between a chili relleno and an enchilada. I've never made the crepes, but I might try!
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Old 02-22-2013, 04:40 PM   #11
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Originally Posted by millergirl1976 View Post
Yum! Which brand of tortillas do you use?

I was going to ask the same question. So hard to find good ones that have the same mouth feel as the regular.
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Old 02-23-2013, 12:06 PM   #12
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I swear by Santa Fe Tortilla Company. Do a google
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Old 02-23-2013, 01:12 PM   #13
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Originally Posted by millergirl1976 View Post
Yum! Which brand of tortillas do you use?
We swear by Mama Lupe's tortillas from Netrition. They bake, fry, and taste great. We make chips out of them all the time. No aftertaste. Read the reviews-there are hundreds of them. BTY, the recipe sounds great! We had beef enchiladas last night, and my husband asks for them all the time. Will try these for something new.
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Old 02-23-2013, 03:36 PM   #14
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Tortillas for Enchiladas

I use Mama Lupe's from Netrition order. When I can't get that I
go to Walmart for La Tortilla Factory Low Carb High Fiber tortillas.
10 grams carb., minus 7 grams fiber for a 3 gram total and only
50 calories each.

I started to feel better today and so making enchiladas is in
my future. These tortillas are endorsed by Michael and Mary Eades,M.D.
I forgot Fran McCullough author of the Low Carb Cookbook.
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Old 02-24-2013, 06:42 AM   #15
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I found low carb tortillas at Trader Joe's recently, they are 10 grams carbs each with 7 grams of fiber. They taste good!
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Old 02-26-2013, 10:36 AM   #16
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I've made something similar to this but use sliced deli chicken or turkey instead of the tortillas. I usually have to overlap two pieces to get them big enough and they taste really good. I also used the Frontera Green Enchilada Sauce.

May have to make this for supper one night.

Last edited by PaminKY; 02-26-2013 at 10:37 AM..
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Old 02-26-2013, 11:10 AM   #17
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Wow, Pam. that was an OLD recipe
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Old 02-26-2013, 05:36 PM   #18
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Old Recipe

Maria uses the deli chicken/turkey as her "lasagna noodles"
I really prefer either tortillas or crepes for a more authentic
mouth feel and taste. Glad you liked the Frontera Sauce, I shall
look to see if the "Farm" carries the green.
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Old 02-28-2013, 08:34 AM   #19
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I do like the Frontera but there is some evaporated cane juice in it.


I found this recipe for green enchilada sauce in a book I have. I'd like to try this and if it's good make a bigger batch to can.

Green Enchilada Sauce

Makes 1 quart (serving size is 1/2 cup)

1 lb tomatillas, quartered
2 onions, chopped
1/4 cup EVOO
8 garlic cloves, chopped
1 1/2 tsps cumin
1 tbs chili powder
1 can (4oz) mild diced green chilis
3 cups chicken broth

Heat oil in skillet over medium heat. Add oinions and garlic and cook until soft and translucent. Add the broth, tomatillos, cumin, chili powder and green chilis and bring to a boil.

Reduce heat to a simmer and cover, continue cooking until tomatillas are soft. Remove from heat and allow to cool. When cool enough to handle, transfer the sauce to a food processor or blender and blend until smooth. Use immediately or store leftover sauce in the fridge or freezer to use another time.

Last edited by PaminKY; 02-28-2013 at 08:36 AM..
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Old 02-28-2013, 04:48 PM   #20
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Ohhh Pam

The green chili recipe looks wonderful!!

Growing tomatillos here in my neighborhood is very easy.
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