A truly yummy version of enchiladas in a creamy sauce and very low carb. You decide what kind of green chili you want to use and how much. I have suggested 2 teaspoons of ground cumin based on the assumption that you grind your own. taste the filling when it is assembled and adjust according to your taste.
Serving Size: 4
-= Ingredients =-
4 Chicken breast ; filleted and pounded thin
2 Red bell pepper ; diced
1 Red onion ; diced
Green chilli ; finely sliced
1 Celery ; chopped
2 teaspoon Ground cumin
150 gram Philadelphia Brand Cream Cheese
1 cup Cream
1/2 cup Chicken stock
1 1/2 Cheese
-= Instructions =-
Fillet the chicken into fairly thin slices. Pound the slices to about the size of a tortilla. The chicken will be your tortilla for this dish.
Brown the onion and bell peper. Add the chili, celery, ground cumin and a very liberal grinding of black pepper and salt to taste. Turn off the heat. Add the cream cheese and mix well. Taste and adjust accordingly.
Lay your chicken slices out as through they were tortillas and spoon a bit of the filling onto each slice. Roll up and pop them in an appropriately sized baking dish.
Mix the cream and the stock together and pour over. Sprinkle with cheese (Maasdam, Jarlesberg, Monteray Jack, Emmental or cheddar — or a combination of any of the other cheeses with cheddar which gives a nice golden color.
Bake at 190 degrees for 30 minutes.
Garnish with a dollop of sour cream, black or green olives, avocado slices and/or chopped tomatoes.