- 3 tablespoons avocado oil (or grass-fed butter, ghee or tallow)
- 1 tablespoon arrowroot starch (or millet, brown rice, or oat flour)
- ¼ cup chili powder
- 2 cups chicken broth
- 10-ounce tomato paste (about 1 cup)
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 teaspoon ground cumin
- Salt to taste (~1/2 teaspoon)
- 6 eggs, beaten
- 2 tablespoons butter, ghee or tallow (or avocado oil)
- 2 cups chicken, shredded (leftover)
- 2 cups frozen chopped spinach, thawed
- 3 tablespoons hot sauce
- Shredded sharp cheddar cheese (optional)
- More optional toppings: guacamole, salsa, fermented sour cream, lettuce and/or cilantro
- Heat the oil in a medium saucepan set over medium-high heat. Add the arrowroot starch and cook, stirring with a wooden spoon, until thick and bubbly. Add the chili powder and cook another 30 seconds. (This is a good time to pull the frozen spinach out of the freezer, if you haven't yet).
- Stir in the chicken broth, tomato paste, oregano, cumin, and salt. Stir and reduce to a simmer.
- Simmer 15 minutes until sauce is thick and bubbly. Set aside to cool slightly.
- Heat one teaspoon of butter in a small omelet or crepe pan set over medium-high heat.
- Pour about ¼ cup beaten egg into the pan and swirl to make a large, thin omelet.
- Heat until bubbly and edge is crisp. Remove to a plate.
- Repeat with remaining egg to create 6 - 8 omelet tortillas.
- Preheat oven to 375℉.
- Spread ¼ cup sauce in the bottom of a casserole dish.
- Divide chicken and spinach evenly between the egg tortillas, lining the filling up in the center of each. Sprinkle with hot sauce and cheese (if using).
- Roll the tortillas, leaving ends open, and lay side-by-side in the casserole dish.
- Top with remaining sauce and a sprinkle of cheese (optional).
- Bake until hot and bubbly, about 20 minutes.
- Garnish with toppings like guacamole, salsa, fermented sour cream, lettuce and/or chopped cilantro.
Easy Shredded Chicken: Add uncooked chicken breasts or thighs to a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken is no longer pink, ~10-12 min. Transfer to a bowl, allow to cool, and shred chicken meat with 2 forks.
When you’re in the middle of a busy week (like this one), eating right can be tough. That’s when we knock out a pan of comfort food like these low-carb Wild Chicken Enchiladas.
Instead of using corn or flour tortillas, we make the tortillas using only beaten egg and cook them like a thin crepe or omelet.
It’s ok if your egg tortillas don’t come out perfectly shaped since we’re smothering these with enchilada sauce and melted cheese.
These taste even better re-heated in the oven the next day, so make a big batch!Thin omelets make quick, low-carb wraps for these spicy shredded chicken #enchiladas. Click To Tweet
These Enchiladas are a favorite in our community, the Fat-Burning Tribe. Here’s what some of our members are cooking up in their own kitchens…These low-carb Chicken #Enchiladas are a new favorite. Click To Tweet
If you haven’t seen it yet, check out Abel’s article on how to save money on good quality pastured chicken, beef, pork and seafood at the grocery store.
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