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Helpful Hints: The
butter that I normally use in my Miracle Dough is replaced with cream
cheese. I think the butter makes for
lovely, crispy, often flaky pie crusts (savory and sweet), but the cream cheese
helps these tortillas to be more pliable.
If you need these tortillas for a casserole, then bake them 7 minutes.
CHICKEN AVOCADO
CHIMICHANGAS
Easy Mexican-flavored Chicken filling and deliciously tasty with some fresh avocado added - whole meal in a tortilla. Using my favorite Miracle Dough Tortillas, this is a
satisfying and tasty meal. Compared to
flour tortillas or even the sodium-laden low-carb tortillas, mine are so much
tastier, I think. They are a lot quicker
and easier to make than you would think.
Just melt the cheese and cream cheese together, add the dry ingredients
and egg, mix and form a ball. Pinch off
balls and weigh them. Now roll out into
circles, fill, fold and fry up in pan.
Delicious. What’s more is you
don’t have to make all the tortillas in one day! You can put them in the refrigerator and the
next day nuke a ball for 10 seconds and away you go again! You may also freeze this dough, I believe.
Ingredients:
Mexican Chicken Filling:
16 oz
shredded cooked chicken (0.45 kg)
(or chopped rotisserie
chicken)
8 oz cream cheese, softened (250 g)
4.5 oz can green chilies (127 g)
1/4
tsp salt (1 mL)
1/4
tsp ground cumin (1 mL)
1 avocado, chopped
Miracle Dough Tortillas (recipe below)
2 tbsp grated Mozzarella cheese, (30 mL)
per tortilla
Instructions:
Mexican
Chicken Filling: In large bowl, place chicken.
In medium bowl, combine softened cream cheese, green chilies, salt and
ground cumin. Stir into the chicken. Gently fold in the avocado.
Miracle
Dough Tortillas: Prepare the tortillas below this recipe. Fill 2 tortillas with chicken
filling, add Mozzarella cheese, fold up and in a nonstick pan in little
light-tasting olive oil, over medium heat, fry tortillas until golden brown
underneath. Turn and fry the other side
as well. Serve with a dollop of sour
cream, if desired. Repeat, making as many as you need. You can refrigerate leftover dough balls and make them the next day or whenever. Just nuke each ball about 10 seconds before using. I suspect you can freeze this dough as well, although I have never done so myself.
Helpful Hints: Using the bagged grated Mozzarella cheese
available at Costco or Price Smart (equivalent store more or less in Panama),
as opposed to grating your own Mozzarella cheese, you will get 7 tortillas, 6
tortillas otherwise. I found this out the hard way. You will most likely have filling left over, but never fear, it is great eaten just with a spoon or you can use it however you wish - even in an omelet or on a low-carb toasted minute muffin, etc.
Helpful Hints: To make shredded chicken (if you decide to go this route, but you can use rotisseire chicken, diced, instead): In slow-cooker, place chicken breasts and cover with chicken stock. Cook on high 4 hours or until the chicken shreds easily with 2 forks. Three large chicken breasts made 6 cups (1.5 L) shredded chicken. Use leftover chicken stock for soup. (Please note - there is another method - stovetop, however, feel free to use cubed roasted rotisserie chicken - that's fine as well).
Yield: 7 servings
1
serving
533.4
calories
36.7
g protein
37.3
g fat
0.7 g fiber
6.8
g net carbs
MIRACLE DOUGH TORTILLAS
So easy using my homemade Miracle Dough. These are tasty-tasty. Work with them while they are still warm as
they are then more pliable. Nuke briefly
for 10 to 20 seconds if at any time they become less pliable.
IMPORTANT PLEASE NOTE: For the recipe above, follow only as far as the first two paragraphs!!
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
(finely grated)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake
Mix 2, OR Keto Bake Mix, OR (325 mL)
alternative below for another Grain-Free version
alternative below for another Grain-Free version
1 egg
1/4
tsp Montreal® Chicken seasoning (1 mL)
Preheat oven to 325°F (160°C).
In medium glass bowl, place Mozzarella
cheese and cream cheese; nuke 2 minutes. Place Gluten-Free
Bake Mix 2, OR alternative mix on top. In small bowl, beat egg with fork and beat in
Montreal® Chicken seasoning. Add to
glass bowl and mix all together well with a wooden spoon. If dough is too
sticky, work in a little coconut flour. Divide dough into 7 equal
pieces. I used an electronic scale to be precise and they weigh
approximately 2.4 oz (68 g) each.
Flatten ball into a circle. Cover
with plastic wrap and with a heaving rolling pin, roll each ball out to about a
7 (17 cm) circle. If at any time the dough becomes more
resistant to rolling, nuke 10 seconds.
This part of the recipe instructions below should be ignored for the purpose of the Chimichanga recipe above. More often than not, I choose not to prebake my tortillas. I simply fill tortillas, roll up and fry in a nonstick frying pan in a little light-tasting olive oil until golden on both sides. I actually like the contrast of crispy tortillas with the doughy sides of the tortilla, not too unlike frying up any flour tortilla, but nicer, in my opinion. Much tastier!
Place on parchment-lined cookie
sheet (don’t use wax paper – they will stick!). Bake in oven 5
minutes. Fill and fold while warm (use a little sour cream or cream cheese
to seal tortilla closed in one spot in the center.
In nonstick frying pan in light olive oil,
over medium heat, place filled and folded tortilla in the center. Cook on
both sides briefly until golden brown. Serve warm with plenty of sour
cream, if desired.
Variation:
For a Grain-Free version: Use a bake mix made up of 2 cups (500 mL) almond flour
and 2/3 cup (150
mL) coconut flour. Usually the carbs are 1 gram less per serving. If using the Keto Bake Mix, you will need a 1/4 cup (60 mL) more of that bake mix.
Yield: 7 tortillas
Bake
Mix
241.8
calories
12.5
g protein
18.4
g fat
0 g fiber
5.5
g net carbs
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