Serves 1
Directions
- 1Boil chicken and shred it.
- 2Char a poblano pepper, sweat it in a bag, then peel and devein it.
- 3Boil jalapeño peppers until they change in color.
- 4Add tomatillos and as soon as they change in color, add everything to the blender.
- 5To the blender, also add garlic, onion, the charred poblano, cilantro, crema Mexicana, cheese, chicken bouillon, and water.
- 6Fry your sauce in Oleko safflower oil until it thickens up, then turn off heat and set it aside.
- 7Lightly fry low carb Ale Madre corn tortillas.
- 8Fill tortillas with cheese and chicken, then roll them up.
- 9Add sauce to the bottom of the pan and arrange all the enchiladas.
- 10Completely cover everything in sauce and finish off with lots of cheese.
- 11Cover and cook on low until cheese is fully melted and gooey.
Ingredients
- chicken
- poblano pepper
- jalapeño peppers
- tomatillos
- garlic
- onion
- cilantro
- crema Mexicana
- cheese
- chicken bouillon
- water
- Oleco safflower oil
- low carb Ale Madre corn tortillas
Equipment
blenderpan
Tips
- Don't overcook tomatillos or else the salsa will be bitter.
- Being type one diabetic is not a death sentence. You can eat everything in moderation with some tweaks to my diet, proper insulin management and exercising a lot.
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