Description
Comforting low carb enchiladas filled with shredded chicken and creamy cheese, perfect for cozy gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 can green chilies, diced
- 1 cup cheddar cheese, shredded
- Low carb tortillas
- 1 cup chicken broth
- Spices: cumin, garlic powder, salt, and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked chicken, cream cheese, sour cream, green chilies, half of the cheddar cheese, and spices in a large bowl. Mix until well combined.
- Prepare the low-carb tortillas by warming them in the microwave for about 30 seconds.
- Assemble the enchiladas by spooning about 1/4 cup of the chicken mixture onto each tortilla, rolling it up, and placing it seam-side down in a greased baking dish.
- Add the chicken broth over the enchiladas and top with the remaining cheddar cheese.
- Bake for 20-25 minutes or until bubbly and golden.
Notes
Use rotisserie chicken for a quicker preparation. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican