Today I am going to share with you a yummy and super easy low carb chicken enchiladas recipe. I love this dish, it is super easy to make and very filling. Great for meal prepping and freezing. I love Mexican food and wanted to find some low carb meal options for one of my old-time favorite meals.
Now with low carb tortillas, you can keep your Mexican dishes in your low carb meal plan! Besides being the best invention of all time, low carb tortillas are very tasty and come in many brands. I usually use the Mission Low Carb Tortillas but HEB and a few other brands are just as good. You can find them at Target, Walmart and your local grocery store. If you have not tried them I highly recommend them, they are great for tacos, pizzas, sandwich wraps and more! Ok on to the recipe, I hope you enjoy it!
Low Carb Chicken Enchiladas Recipe
Equipment
- 9 by 12 baking dish
- frying pan
Ingredients
- 1 Onion white or yellow
- 1 can can of enchilada sauce red or green
- 2 cups shredded cheddar cheese
- 1 tsp olive oil
- 1 can green chiles
- 1/2 cup sour cream
- 6 to 8 low carb tortillas
- 2 cups cooked shredded chicken
- salsa of your choice
- guacamole (optional)
Instructions
- Cut up and saute the onion in olive oil. Cook until translucent.
- Add in the chicken and cook and blend together
- Pour in a small portion of the enchilada sauce, enough to coat the onions and chicken.
- Add in the 1/2 cup of sour cream, fold well and mix all the ingredients together.
- Lower the heat and add-in 1 cup of the shredded cheddar cheese.
- Add in a handful or two of the green chiles and fold well into the mixture.
- In a 9 by 12 pan spray non-stick spray at the bottom of the pan.
- Pour a very small amount of the enchilada sauce and coat the bottom of the pan.
- Fill and roll all of the tortillas with the mixture, should make 6 to 8 enchiladas.
- Pour the remaining enchilada sauce over the top, use the last of the cheddar cheese and chiles to the top.
- Bake at 350 degrees for 30 to 35 minutes! Enjoy!