If you’re craving a delicious twist on a classic dish, these Creamy Low Carb Chicken Enchiladas are just the ticket. Bursting with flavor and rich in texture, they offer a satisfying meal without the extra carbs. Perfect for an easy weeknight dinner or a special gathering, this recipe brings comfort and taste to your table. Enjoy a creamy, cheesy delight that’s both healthy and hearty.
Steps
- Trim the chicken breasts and slice them into strips. Cook the chicken in seasoned chicken broth over low heat until just cooked through, about 15 minutes.
- In a small saucepan, simmer the green chile enchilada sauce until it reduces to 2 cups, which should take about 40-45 minutes. Once reduced, let it cool slightly before whisking in cream cheese and sour cream.
- Once the chicken is cool enough to handle, shred it into small pieces. Mix the chicken with 1 1/2 cups of the sauce mixture and 1 cup of grated Mexican Blend cheese in a bowl.
- Preheat your oven to 375°F (190°C). Lightly coat a casserole dish with non-stick spray and spread a thin layer of sauce on the bottom.
- Divide the chicken mixture evenly among the tortillas, placing the filling down the center of each before rolling them up. Arrange the rolled tortillas in a single layer in the prepared dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining Mexican Blend and Mozzarella cheese.
- Bake the enchiladas for 30-40 minutes or until the cheese is melted and slightly browned, and the dish is bubbling. Serve hot.
Ingredients
- 2 cans (15 oz each) of Green Chile Enchilada Sauce, reduced to 2 cups
- 4 boneless, skinless chicken breasts
- 2 cups of chicken broth
- 1 teaspoon poultry seasoning
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1 1/2 cups grated Four Cheese Mexican Blend
- 1/2 cup grated Mozzarella cheese
- 8 low-carb whole wheat tortillas
Nutritional Values
Calories: 2664 | Total Fat: 144g | Saturated Fat: 72g | Trans Fat: N/A | Unsaturated Fat: 48g | Cholesterol: 784mg | Sodium: 4576mg | Carbohydrates: 120g | Fiber: 16g | Sugar: 64g | Protein: 224g
FAQ
- What type of enchilada sauce is recommended for this recipe?
- The recipe suggests using Hatch Green Chile Enchilada Sauce, but any low-carb green chile sauce will work just as well.
- What kind of tortillas should be used for these low-carb chicken enchiladas?
- Mission Carb Balance Whole Wheat Burrito Size Tortillas are recommended, but other low-carb options like Mr. Tortilla 2 Net Carb Multigrain Tortillas or La Banderita Low-Carb Tortillas are also suitable.
- Can leftover chicken or turkey be used in this recipe?
- Yes, you can substitute the chicken breasts with about 4 cups of diced leftover rotisserie chicken or turkey.
- Are there other low-carb Mexican food recipes available?
- Yes, there are various low-carb Mexican food recipes available, such as Cheesy Low-Carb Taco Casserole and Instant Pot Salsa Chicken. More ideas can be found in collections of Low-Carb and Keto Mexican Food Dinners.
- How can these enchiladas be prepared ahead of time?
- The enchiladas can be prepared over the weekend and then stored to be enjoyed throughout the week as part of a Weekend Food Prep plan.
Tips
- Thicken the Sauce: Simmer the green chile enchilada sauce on low heat until it reduces to about 2 cups. This will help intensify the flavor and ensure a thicker consistency for your enchiladas.
- Use Leftover Poultry: If you have leftover rotisserie chicken or turkey, you can save time by using it instead of cooking fresh chicken breasts. Just ensure you have about 4 cups of diced meat ready to go.
- Select the Right Tortillas: Opt for low-carb tortillas to keep the carb count low. Brands like Mission Carb Balance or Mr. Tortilla offer options that work well for this recipe.
- Freeze for Later: These enchiladas freeze well, making them ideal for meal prep. Simply thaw and reheat in a microwave or toaster oven for a quick meal.
Equipment
- Carb Green Chile Chicken Enchiladas, the main equipment items that you might not normally have at home and may need to purchase through Amazon are:
- Wire Mesh Fat Skimmer – Useful for removing scum that accumulates while cooking chicken.
- Non-stick saucepan – Needed for simmering and reducing the enchilada sauce.
- 10? x 12? glass or crockery casserole dish – Required for baking the enchiladas in the oven.
