Schitt'$ Creek

I love the TV Show Schitt’s Creek! Have you seen this show? It’s hysterical!! In one of the episodes Moira and David decide to cook a meal for the family! The family meal is enchiladas. I had never had an enchillada but felt compelled to make them and make them ketogeically cpmpliant. I had no ide that I’d be making a new family favorite!!

Moira’s Ahhhnn-chiladas (Enchiladas!) 

Ingredients

2 cups chicken broth

1/2 medium yellow onion finely diced 6 oregano sprigs, divided

2 large boneless, skinless chicken breasts shredded

2 8 oz cans Goya tomato sauce

1 Tbsp. chili powder

2 garlic cloves, minced

1 TBS. ground cumin (I add a little extra just because I live it so!)

Red pepper flake to taste

1 tsp. kosher salt

5 Mission Low Carb Tortillas

1.5 cups Shredded mild cheddar

This will make some extra filling I will give you tips on what to do with it at the end.

GARNISH: Sour cream, Avocado, Cilantro

Preheat oven to 350°F. 

Dice your onion and garlic. (to be honest I hit my onion and garlic in the Ninja to make quick work of this part) Add to a large pot. I used a Le Creuset. Add broth and tomato sauce. Bring to a simmer. Add in chili powder, red pepper flake, cumin, salt, pepper, bring to a boil. Cook, stirring often until thickened, and the onion and garlic are soft. (I used an immersion blender to puree the onion and garlic into the sauce. Reserve 1 cup of the tomato enchilada sauce mixture. Add shredded chicken to remaining tomato mixture in the pot and; toss to coat. Fold in the Cheese leaving some for the topping. Stir until fully incorporated. 

Schitt’$ Creek Family Dinner Season 2 Episode 2

Schitt’$ Creek Family Dinner Season 2 Episode 2

Spread about 1/3 cup chicken mixture down the center of each tortilla, and fold the sides in to cover the mixture. Arrange rolled tortillas, seam side down, in a 13- x 9-inch lightly greased glass or ceramic baking dish. I used a 13x9 glass Pyrex dish. Once the pan is filled, top with remaining enchilada tomato sauce. Spread it all over the enchiladas. Top with remaining cheese. Bake until cheese is melted bubbling. about 20 minutes. 

Top with cilantro and serve with avocado, sour cream, cilantro…

The extra filling can be refrigerated as a dip.

Frozen for future use.

I took one low carb mission tortilla and cut it into ½ in squares and mixed it through the remaining chicken mixture and filled a lightly greased pie plate with it. After flattening it out and allowing it to cool, I placed a small piece of parchment paper on top and covered tightly with clear plastic wrap and tin foil and placed it in the freezer for future use on a busy night.