From member ..... My entire family loves these...even the little ones 
I added nsa chicken stock tonight to my leftover chicken and sauce mix and it made perfect chicken tortilla soup! Topped with a little chopped cilantro--YUM!
- 3-4 lbs boneless, skinless chicken breasts (about 6 large breasts)
- water
- Enchilada Seasoning Mix (see below)
- Enchilada Sauce (see below)
- 'Tortilla' (see below)
In a large Dutch oven over medium heat, add enough water to just cover bottom of pan. Add chicken and sprinkle Enchilada Seasoning Mix on each side. Cook until chicken is done, flipping and continually adding just enough water so that the chicken doesn't stick. Remove chicken, allow to cool enough to handle and shred. Add back to pot along with Enchilada Sauce and heat through. Weigh out 2 oz chicken mixture, add to “tortilla” and enjoy!
To make a smaller amount of chicken, use the same technique jut less seasoning and sauce.
Note: For the soup option mentioned above, I measured out a 2 oz portion of chicken (after it was mixed with the enchilada sauce) and added it to one cup of nsa chicken stock and heated through in the microwave. I topped it off with a little chopped cilantro (about 1-2 teaspoons) and it was fantastic!
Seasoning Mix
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons nsa chili powder
- 1 teaspoon Splenda
- 1 teaspoon granulated nsa chicken bouillon**
Mix all together and use as needed.
** ingredient is not recommended for use during the reduction phase of program. To read why this ingredient really isn’t recommended, please see the note on bouillon in the ingredient link. For those wishing to delete the bouillon, though results may be slightly different, try subbing nsa chicken broth for the water used when cooking the chicken.
Enchilada Sauce
- 2 (8 oz) cans nsa tomato sauce
- 1 (4 oz) can diced green chilies (1 small roasted, peeled and chopped poblano pepper can substitute if you can't find nsa green chilies
- ½ cup onion, chopped
- 2 teaspoon nsa chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground Mexican oregano
- 1 clove garlic, minced
Combine all ingredients and puree. Place in a saucepan and heat over medium heat until warm, about 5 minutes. Use as desired for enchiladas.
Mock Tortilla (this recipe makes one “tortilla”)
Note: Since Mother Nature doesn’t make all potatoes of equal size, you’ll probably want to measure each mashed potato in a cup to make sure you have a ½ cup portion. Obviously, those allowed more than ½ cup carb will want to make a second “tortilla.”
- 1 small red potato
For one 'tortilla' I cut up a small red potato, leaving on the skins and boil it until cooked. Drain the water and mash up the potato with a fork. Measure out your serving size for your body type. Tear a piece of Reynolds Release foil double the size of your tortilla. My one small potato made a perfect 8-inch tortilla. Place potatoes on one side of your foil and fold foil over it to cover so you're rolling it out in between the foil. Take a rolling pin and roll it out into regular tortilla thickness--quite thin. Peel back the foil that you had folded over the potatoes to reveal the tortilla on one side of your foil rectangle. Place in 400 degree oven for 4-6 minutes until it looks crusty and dried out on top. Remove from oven and fold foil back over the tortilla. Flip it over and carefully peel back nonstick foil on 'uncooked' side. Stick back in the oven for 4-6 minutes. Remove from oven and fill with enchilada mix down the center while it's still warm and pliable. Fold over each side and flip to seam side down. When it cools a bit it will remain in that shape and is quite easy to pick up and eat.
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Protein B, Carb A
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