This recipe for healthy lettuce enchiladas is perfect for those following a low-carb diet. They are just as tasty and delicious as any enchiladas, without your feeling any of the guilt!
If you happen to have leftover chicken breast, give these a try.
- 1 HEAD BUTTER LETTUCE
- 2 CHICKEN BREASTS COOKED AND SHREDDED
- 3 RED TOMATOES
- 1 SERRANO CHILE
- 1/2 CUP CILANTRO, CHOPPED
- 1 ONION SMALL
- 1 GARLIC CLOVE
- 1 CUP WHITE ONION FINELY SLICED FOR TOPPING
- 1 CUP ALMOND CHEESE
Bring a large pot of water to a boil. Add chicken breasts, tomatoes, onion, cilantro and serrano chile and cook for 25 minutes or until chicken is ready. Take chicken breasts out and cool.
Once the ingredients are fully cooked remove vegetables and transfer to blender adding 2 cups of broth. Blend until sauce texture.
Shred the chicken breasts.
Fill each lettuce leaf and roll into a taco.
Top with 4 tablespoons of tomato and cilantro sauce, onion, cheese and sour cream.