Friday, May 8, 2015

Egg White Enchiladas

These are basically glorified egg white omelets, stuffed with veggies and topped with enchilada sauce, avocado and cheese. Prep them ahead and bake when ready to serve,
Perfect if you are trying to eat healthier! 



Egg White Enchiladas

Ingredients:

3 cups egg whites or egg whites from 18 large eggs
salt and pepper, to taste
cooking spray
1 tsp olive oil
1/2 cup green onions
1 red pepper, diced
1 green pepper diced
2 tbsp cilantro, chopped
1 cup of chicken, cooked and shredded
1 cup of salsa
2 teaspoons of curry
salt and pepper to taste
1 1/2 cups grated reduced fat Mozzarella Cheese
1 cup of enchilada sauce
1 medium avocado, diced

Directions:

Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 13 inch baking dish. Preheat the oven to 350°F.

In a medium bowl, whisk the egg whites, and a pinch salt and pepper. Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat. Add about 1/2 cup of egg whites, swirling to evenly cover the bottom of the pan. Cook until set, about 2 minutes. Flip and cook the other side until set, about 1 more minute. Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.

Heat oil in a medium non-stick skillet over medium heat. Add green onions and both peppers. Cook for 2 to 3 minutes. Add cilantro, chicken, salsa, curry, and season with salt to taste. Cook about 5 more minutes. Remove from the heat, and mix in 1/2 cup of the cheese. 

Divide the mixture between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish. Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.

Serve with avocado. 

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