Enchilada Sauce:
1/2 cup water
2 cloves garlic - chopped
1 small onion - chopped
2 (28oz.) cans whole tomatoes (drained & rinsed)
1/2 of a 7 oz. can chipotle peppers (drained, rinsed & de-seeded)
2 tbsp. cumin
3 tbsp. low carb sweetener
3 tbsp. chili powder (ancho or pulla chilies)

Cheese Stuffing (.4 net carbs per serving):
1 lb. queso cheese grated (Monterey jack cheese - carb count will increase slightly)

Tortilla Crepes:
1/3 cup soy flour - sifted
1/2 cup water
2 tbsp. corn meal
2 tbsp. mulatto chili powder - (made from 2 whole dried mulatto chilies- ground in coffee grinder-chili powder can be substituted)
1 tbsp. melted lard or canola oil
1 tbsp. cumin
3 eggs

Pork Carnitas:
1 10 - 12 lb. pork picnic shoulder with bone
3 small onions
4 cloves garlic
1/2 cup lard
2 tbsp. annatto seasoning - found in major supermarkets
1/4 cup vinegar
2 tbsp. adobo spice - found in major supermarkets)
4 cup water
salt and pepper to taste

Enchilada Sauce Preparation:
Place onion and garlic in medium size saucepan and cook over medium heat 4-5 minutes until translucent. Add cumin and chili powder in pot with onions - cook 1 minute. Add rinsed tomatoes, water and 1/2 can of chipotle peppers and low carb sweetener to pot. Cook on medium high heat to boil. Turn heat to low and puree with stick blender. Cook 1 hour. Season with salt and pepper to taste.

Tortilla Crepes Preparation:
Beat eggs, water, cumin and chili powder in large mixing bowl with wire whip. Add soy flour, corn meal, melted lard and beat until smooth. Preheat nonstick pan to medium heat. Add 1 tablespoon of canola oil to heating pan. Spoon about 2 tablespoons batter into hot pan making sure to rotate pan in circular motion (like you are making a crepe). Flip tortilla after 25-30 seconds each side (they should cook quickly). Place tortilla crepe between wax paper until all crepes cooked. Fill tortilla crepes with 1 ounce grated cheese. Roll and place in casserole dish. Spoon about 1 tablespoon sauce over each enchilada and bake in 325-degree oven for last 20 minutes with carnitas.

Pork Carnitas:
De-bone shoulder with sharp boning knife paying close attention to remove silver skin and tendon. Leave fat on meat - it will help keep meat tender when it cooks. Cut meat into 1 to 2 inch chunks. Puree onion, garlic, vinegar, adobo spice and annatto spice in food processor. Salt and pepper meat in large mixing bowl. Work the pureed spice mixture into meat with your hands then place in large roasting pan. Add bone to pan. Pour 4 cups water over meat mixture then spoon in lard. Bake 2 hours at 325-degree oven. Strain sauce from meat and roast 30 minutes more until tender. Place sauce in saucepan and reduce by half. Serve with Enchiladas and garnish with wedge of lime.

Yields 12 servings - approximately 8 net carbs per two enchiladas with one serving pork carnitas.