Enchiladas
I am going to be honest in that the first time I made these, my enchiladas completely fell apart! Chad made the ones you see posted, but they were still not as sturdy as real tortillas. Tastewise, though, they are far superior! This recipe is from The Primal Blueprint Cookbook.
Serves 3-4
Ingredients:
1# chicken breasts
1 poblano chile/half small can diced green chiles
6 Roma tomatoes or 3 regular large tomatoes
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
4 egg whites (keeping the yolks makes them sturdier)
~3 Tbsp cream
1/4 c grated cheddar or monterey jack cheese
Olive oil
1. Preheat oven to 350 F. If using poblano chiles, cut in half lengthwise and discard seeds. Place halves, skin sides up, on a foil-lined baking sheet and broil until blackened, 5-10 minutes. Place in plastic bag and seal, let stand ~15 minutes. Peel skin off and discard, roughly chop chiles.
2. Cut an "x" on top of the tomatoes and place under a broiler for ~20 minutes. Peel off skin and put the tomatoes in a food processor with the diced chiles and puree until smooth.
We skipped steps 1&2 and went with canned, due to it being a weeknight meal.
3. Over medium heat in a deep saucepan, saute onions and garlic in oil. Add chicken, browning lightly on each side, ~2-3 minutes each side.
4. Add chili powder, cumin and salt then pour in tomato mixture. Cover with a lid and bring to a simmer ~20 minutes until chicken cooked.
5. Remove chicken from pot and slice thinly. Reserve some sauce on the side then return the sliced chicken to the pan of sauce and mix well to coat.
6. In a bowl, whisk together egg whites and cream. Heat skillet over med-low heat, coast lightly with oil and add just enough egg mixture to coat pan in a very thing layer. Cook ~1 minute then add a lid and cook for about 25 seconds more. Use a rubber spatula to coax the egg white crepe out of the pan. This should make ~5 crepes.
7. Lightly oil the bottom of a 13x9 baking pan. Set an egg white crepe on a plate and fill it with chicken and cheese. Roll up and place in baking pan. We found this process easier to just place the crepe in the pan then stuff and roll, rather than moving it which made it fall apart. Repeat. Pour reserved sauce over enchiladas. Cover pan with foil and bake 20 minutes.

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