"Easy" Primal Chicken Enchiladas

I say "easy" because they weren't really that easy. 

The recipe wasn't quite clear on some of the steps so I am going to add what we did to tweak it and make it a little more user friendly. 

When Jason and I cook, we make sure we make enough for lunch the next day and even sometimes, enough to freeze for those nights when we "just don't feel like cooking"--this one was no different. 

Mexicans, tacos, margaritas, etc. all of these are serious weaknesses so we had high hopes for this one! 

Ladies and Gentleman, 

"Easy" Primal Chicken Enchiladas 

Originally found on Mark's Daily Apple

On the original recipe, it was said this would make 6 enchiladas (crepes) but we changed some of the measurements to get 10 enchiladas so we would have leftovers. I will notate those changes. 

What you need:

2-3 cups of cooked chicken breast, steak, or turkey (we used chicken)

1 1/2 cups cheddar cheese (more if needed to coat all the top)

1 scallion (we didn't use this)

For the crepes:

1/4 cup of heavy cream or half & half (we used 1/2 cup of heavy cream because we wanted more crepes)

3 egg whites (we used 8 egg whites)

For the enchilada sauce:

1 8oz can of tomato sauce

 2 cups of water

2 tbsp olive oil

2 tbsp butter

1 tsp cornstarch

1/2 tsp cumin

1/2 tsp unsweetened cocoa powder

1/2 tsp garlic powder

2 tbsp chili powder

I added (salt to taste)

What you do:

First, prepare the enchilada sauce. 

In a medium pot, on medium-high heat warm butter and oil. 

Add all dry ingredients. 

Whisk in two cups of water and tomato sauce. 

Stir continually until sauce thickens. 

Adjust spices accordingly and set aside. 

In second skillet, heat chicken in a quarter cup of enchilada sauce. 

Bring to a simmer. 

For the crepes, 

In a mixing bowl, add all egg whites and half & half and beat well until blended. 

Heat up a small skillet and heat on 3-4. 

Spray with non-stick spray and add just enough egg mixture to coat the bottom of the pan. 

Allow to cook through, about 1-2 minutes. 

Repeat until all mixture is gone, you should get about 6 crepes (at least 10 if you use the measurements we did).

These crepes are so sticky! So be careful when getting them out of the pan. They will probably rip a little too, but you WILL get the hang of it! Our last 5 looked much better than the first 5. 

Forming & placing the enchiladas

Inside a 9x13 baking dish, place one of the egg crepes and then put a spoonful of the enchilada sauce on it, then a hefty spoonful of the chicken, and a small amount of cheese and then roll then like enchiladas and line the baking dish. 

When all are rolled, top them with the remaining sauce (we had A LOT remaining and I wish we hadn't put it all--use your best judgement (or preference) for this).

Sprinkle chopped scallions (if you choose to use them) and as much cheese as you like on top and bake at 350 for 10-15 minutes or until the cheese is melted and bubbly. 

This was our first time making these but even so, they were good. There's only room for improvement! I will update with any changes, etc. that we make!