Green Chile Chicken Enchiladas
Tomatillos and Anaheim peppers are the base for this keto green chile chicken enchiladas with egg white wraps for tortillas.
Servings 6 people
- 1 lb tomatillos peeled & rinsed
- 2 Anaheim peppers
- 1 jalapeno
- ½ yellow onion quartered
- 5 garlic cloves peeled
- ½ tbsp cumin
- 1 tbsp red chile powder
- 2 cups chicken stock
- salt & pepper to taste
- 1 lb shredded rotisserie chicken
- 12 Egglife Original Wraps 2 packages
- 10 oz Oaxaca Cheese shredded
- chopped cilantro for garnish
Preheat oven to 350°F and line a baking sheet with foil. Peel and rinse tomatillos. Slice tomatillos in half and place skin side up on sheet. Slice the peppers and jalepeno lengthwise in half, removing the inner seeds, and place on pan. Quarter an onion half and place on pan. Remove outer paper from garlic cloves and place on pan. Drizzle everything with oil and roast in the oven for 35 minutes. Let cool slightly.
Peel the skins from the Anaheim peppers. Place the roasted tomatillos, peppers, jalapeno, onion & garlic into a food processor or blender. Add cumin, red chile powder, chicken stock, salt & pepper and blend till smooth.
Pour green enchilada sauce into a saucepan and simmer for 20-30 minutes to allow the flavors to combine.
Over medium-high heat, add a tablespoon of oil in a frying pan. Add shredded rotisserie chicken, ½ cup of enchilada sauce and warm through.
Spoon prepared chicken into an Egglife wrap and roll into enchiladas. Place into a greased casserole dish. Repeat for all 12 wraps.
Pour the remainder of enchilada sauce over the wraps, cover with shredded cheese and bake in the oven till cheese has melted (about 8-10 minutes). An additional 2 minutes under the broiler will brown the cheese for a beautiful presentation.
Serve with a fried egg and chopped cilantro for garnish.