Low Carb Chicken Enchiladas Recipe
Low Carb Chicken Enchiladas Recipe
Servings 4 servings
Calories
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!
Notes
The mixture is enough for 6 to 8 medium or 6 large enchiladas. Pour a small amount of sauce on the bottom of the pan or leave off. Personally, I do not like sauce on the bottom.
You can add in some avocado or guacamole. I put chiles inside and on top but that is optional as well.