Description
A comforting low-carb dish perfect for gatherings or a weeknight dinner.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup sour cream (low-fat option)
- 1 cup shredded cheddar cheese
- 1 cup cream cheese (softened)
- 1 cup diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 5 low-carb tortillas
- 1/2 cup chicken broth
- 1 teaspoon lime juice
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, sour cream, cheddar cheese, cream cheese, green chiles, garlic powder, onion powder, cumin, and season with salt and pepper in a large mixing bowl.
- Warm low-carb tortillas in a pan for about 10 seconds on each side if they may break.
- Take a tortilla and spoon about 1/4 cup of the chicken mixture into the center; roll it up tightly and place it seam-side down in a greased 9×13 baking dish.
- Whisk together the chicken broth, sour cream, garlic powder, onion powder, lime juice, and salt and pepper in a small saucepan over medium heat until warm.
- Pour the white sauce over the rolled enchiladas and sprinkle remaining cheddar cheese on top.
- Bake for 25 to 30 minutes, or until hot and bubbly.
- Let it cool slightly before serving. Garnish with fresh cilantro or green onions if desired.
Notes
Use leftover chicken for added flavor and consider adding veggies for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican