I love making Mexican food, but most of the stuff that I think of as Mexican food doesn't fit into my lifestyle as much as I'd like. I try to keep tortillas and rice to a minimum. I eat beans, but they are pretty calorie dense when I'm trying to hold back the calories. Most of the other stuff, I can deal with. Lower fat, cheese and sour creams (and less of them), less oil, etc.
There's almost no getting around dishes that need tortillas, with the exception of maybe some low carb, whole wheat flour tortillas every once in a while.
I got this idea from watching crepes being made, but instead of using crepe/pancake batter, I figured I'd just use eggs. It worked. If you make them thin enough, they are foldable, rollable, etc. I've make them a few times and they came out beautifully, so I tell you about it here.
The key is a good and heavy non-stick skillet. Flimsy ones cook unevenly and you may have mixed results. You can use any size you like. I like the ones that have a bottom about the size of a corn tortilla.
I'll keep this one recipe simple, along the lines of an omelette, so you can just whip it up sometime. You can substitute pretty much any enchilada ingredients you like.
Breakfast Enchiladas
1 serving
Beat the following:
2 large eggs
4 egg whites
1 tbsp milk or water (makes them more "airy")
pinch of salt
1 small bell pepper, seeded and cut into thin strips
1/4 onion, sliced into rings, then each slice cut in half to form strips.
1 oz low fat cheddar cheese, shredded
4 tbsp chunky salsa (like Pace, etc.)
2 tbsp light sour cream
hot sauce to taste
Directions
Spray non-stick skillet with cooking spray. Over medium-high heat, cook the peppers and onions until soft and beginning to brown. Put mixture into a bowl and set aside.
Either microwave the salsa, or briefly put it in the skillet to heat it up. Set aside.
Wipe pan clean and respray. Return to med-high heat. When a drop of water dances on the pan, it's ready for the eggs. Pour just enough egg mixture to cover the bottom of the pan with a thin layer of egg, tilting the pan to cover the whole bottom. There will be no need to flip...
When the egg is no longer wet on the top, use a spatula to move it to a plate. Respray the pan and repeat until you have no more egg mixture, stacking the "tortillas" on the plate. Note: I get two HUGE "tortillas" with my large square skillet and 4 with my smallest skillet. Your mileage may vary.
Let's assume you have four "tortillas." Take one of them and add 1/4 of the peppers and onions. Spoon a bit of the salsa and 1/4 of the cheese onto the mixture. Roll it up and set it on a plate. Repeat three times.
Spoon the remaining salsa over the four rolled up enchiladas. If you want the cheese melted more, you can microwave for about a minute.
Spoon the sour cream over the top. Eat.
Nutrition (using my ingredients and calorieking's software)
Calories: 396
Carbs: 20
Fiber: 3
Fat: 16
Prot: 39
I've been doing these instead of more traditional omelettes, using most of my leftovers as fillings and toppings.
They work pretty well without egg yolks, too.
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