Kale and Mushroom Enchiladas (Low-Carb)

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 4

Ingredients:

• 12 Egg thins or low carb tortilla of choice
• Enchilada sauce (recipe below)
• Bag of frozen Kale
• 2 cups of mushrooms
• 1 Bell pepper
• 1/2 cup Onion or green onion
• 1-2 tbsp Olive or Avocado oil
• *optional hemp or flax seed for extra protein
• A dash of: Salt, pepper, paprika, chili powder, cumin, onion powder, and garlic powder
• 1.5 cups cheese of choice. I used monterey jack
• *Optional Hemp and Flax seeds for extra protein 

For the Enchilada Sauce:

• 8oz no sugar added tomato sauce
• 2 tbsp chili powder
• 1 tbsp minced garlic
• 1/4 cup olive oil
• 1/2 cup water
• 1/8 tsp Xanthan Gum
• A few shakes of salt, pepper, cumin, paprika, and onion powder. 

Instructions:

1. Sauté kale, onions, mushrooms, and bell pepper in the oil until soft 
2. Add all seasonings to taste (and hemp or flax if needed).

For the sauce:

1. In sauce pan heat oil, garlic, and chili powder until it becomes deeper in color
2. Add the remainder ingredients and simmer on low heat for 10 minutes. Remove from heat and enjoy.

To assemble:

1. Place a thin layer of enchilada sauce in baking pan.
2. Roll egg thins with cheese and kale mix 
3. Place in baking pan
4. Add more enchilada sauce to the top 
5. Sprinkle with more cheese
6. Bake at 375 for 10 minutes 
7. Broil for a few minutes until the cheese starts to brown

I served with a side of Cajun shrimp (from my Cajun Shrimp Taco Recipe), avocado, and sour cream.