Creamy Chicken Enchiladas
A delicious and easy low-carb recipe for creamy chicken enchiladas, perfect for a satisfying dinner.
Equipment
- Medium Bowl
- Large skillet
- 2-quart baking dish
Ingredients
- 8 six-inch low-carb tortillas
- 2 cups cooked, shredded chicken
- 1 ⅓ cups full-fat sour cream divided
- 2 cups shredded Monterey Jack cheese blend divided
- 1 tablespoon taco seasoning
- 4 ounces cream cheese cubed
- 1 ¼ cups green enchilada sauce or salsa verde
- 1 tablespoon finely diced jalapeño
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, gently combine the shredded chicken, ⅔ cup of the sour cream, the taco seasoning, and 1 cup of the shredded cheese. Mix until well combined.
- In a large skillet, soften the cream cheese over medium heat. Stir in the green enchilada sauce, the remaining ⅔ cup of sour cream, and the diced jalapeño. Whisk until the sauce is smooth and warm.
- Spread about ½ cup of this creamy sauce evenly into the bottom of a 2-quart baking dish.
- Divide the chicken mixture among the low-carb tortillas. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
- Pour the remaining creamy sauce generously over the rolled enchiladas.
- Cover the baking dish and bake for 15 minutes.
- Uncover, sprinkle the remaining 1 cup of shredded cheese over the top, and bake for another 5-10 minutes, or until the cheese is beautifully melted and bubbly.
- Let it cool slightly before serving. Enjoy your delicious and easy low-carb meal!
Notes
Enjoy your delicious and easy low-carb meal!
Nutrition Information (per serving):
Calories: 617 kcal
Total Carbs: 13g (Net Carbs: 11g)
Fats: 47g
Protein: 36g
Calories: 617 kcal
Total Carbs: 13g (Net Carbs: 11g)
Fats: 47g
Protein: 36g
