Ya’ll I have FOUND my favorite salsa once again!!! I originally found this salsa in Pennsylvania, and then in Ohio, but have searched high and low for it in North Carolina with no luck. That is no luck until last week when I was browsing the aisles of Kroger of all places and there it was – my absolutely delicious beyond belief Lonestar Supernova Salsa!!!! Way to go Kroger!!
For all you THM-ers out there, there’s only 1 naturally occurring gram of sugar and here’s the ingredient list (it’s a WIN): Roasted Fresh Tomato, Tomato (Tomato, Tomato Juice, Calcium Chloride and Citric Acid), Filtered Water, Fresh Onion, Fresh Garlic, Jalapeño, Hatch Valley Green Chile (Green Chile, Salt, Citric Acid, Calcium Chloride), Fresh Cilantro, Tomato Paste, Salt, Anaheim Chile, Paprika, Citric Acid.
I about bought out the whole shelf when I found the jars sitting there so beautifully. It seriously is the best salsa around and the PERFECT complement to my enchilada recipe!
*1-2 lb boneless, skinless chicken breasts, cooked and either shredded or chopped
*1 16 oz jar of salsa (your choice, but Lonestar Supernova is the BEST!!)
*2 TBSP butter
*2 medium onions, diced
*1 tsp garlic powder
*1/2 tsp onion powder
*1 tsp paprika
*4 cups shredded cheese – cheddar or mozzarella
*Tortillas (4g net carbs if doing THM)
In a large pot, boil the uncooked chicken breasts until fully cooked. Drain and either chop or shred the chicken.
In a skillet, sauté the diced onions over butter until glassy in color.
Add the shredded or diced chicken to the skillet.
Add the jar of salsa, garlic powder, onion powder, and paprika to the skillet. Stir till mixture is fully combined.
Cover skillet with a lid and cook for 20 minutes over medium heat, stirring occasionally.
Turn the oven to 350 degrees. Spray a glass cooking dish with non-stick cooking oil.
Pace a tortilla on a plate and scoop 1 spoonful of chicken mixture into the center. Top with your choice of cheese.
Fold the enchilada into a taco and place seam down into the glass cooking dish. Once the dish is filled with enchiladas, top with choice of cheese. Bake in the oven for 20 minutes.
After 20 minutes, pull the dish from the oven and top the enchiladas with sour cream, spreading evenly. Bake the enchiladas for an additional 5 minutes.
Remove from oven and enjoy!
**This recipe makes 8 medium enchiladas using the 4g net carb tortillas**
Since I’m cooking only for myself, I make 4 enchiladas at a time and save the rest of the chicken-salsa mixture to cook up later in the week. I also eat 2 enchiladas at time, so 2 for dinner and 2 for lunch the next day. It makes great leftovers! 🙂
If you’re following THM, this would be an S-Meal. By using the 4g net carb tortillas, you can eat 2 enchiladas at a time and not go into XO territory.