Elizabeth shared about how cheese is an excellent part of a healthy diet for diabetics. This is a subject that is near and dear to my heart, and my pancreas. Type 2 diabetes is a big problem in my extended family and I am considered “borderline.” So far, my A1C has been under control with diet and exercise, but sometimes it’s hard. Have you ever noticed that your desire for a food grows in direct proportion to how strictly you are to avoid said item? Thankfully, carbs are a part of a healthy diet as long as we are smart about it, which pretty much excludes donuts.
Preheat the oven to 350 degrees F
Heat the olive oil in a large saute pan. Season the chicken breasts with, pepper, cumin seed, and chili powder. Cool the chicken over medium heat, approximately 7 minutes on each side or until no longer pink.
Saute the onion and garlic in chicken drippings until tender. Add the flour and cook for one more minute. Add the green chilies and crushed tomatoes. Stir well to combine and cook for one minute.
Pull chicken breasts apart by hand into shredded strips. mix the shredded chicken into the tomato mixture and heat through.
Coat the bottom of a 9×13 pan with 1/4 of the enchilada sauce. Using a pie plate or shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/2 cup chicken mixture into each tortilla. Fold the sides over and place seam side down in the pan. Top with remaining enchilada sauce and the Jalapeno Gouda.
Bake for 15 minutes until the cheese melts.
Serve garnished with cilantro, sour cream, chopped tomatoes, and/or avocado.
I also served the enchiladas with a light coleslaw made with yogurt instead of mayonnaise.