Low Carb Green Chile Chicken Enchiladas

The moment I first made Low Carb Green Chile Chicken Enchiladas, I knew I had stumbled upon something truly special. It was a rainy evening, and the scent of simmering chicken and enchilada sauce filled my kitchen, wrapping me in a warm embrace that made me feel right at home. You see, I was on a journey to create a meal that was not just delicious but also light on carbs, and these enchiladas turned out to be the perfect solution. I remember sitting down to enjoy them with my family, and the smiles around the table were a testament to the magic of this dish. The creamy cheese, the zesty sauce, and the tender chicken rolled up in a warm tortilla made every bite a celebration. Each ingredient complements the other, creating a delightful experience that is both satisfying and guilt-free.

Essential Ingredients for Low Carb Green Chile Chicken Enchiladas

Gathering the right ingredients is crucial for crafting the perfect Low Carb Green Chile Chicken Enchiladas. These ingredients not only work harmoniously together but also provide a balance of flavors and textures that elevate this dish. The key players include green chile enchilada sauce, which adds a spicy kick, and cream cheese, which brings a creamy richness that holds everything together.

• 2 15 oz. cans Green Chile Enchilada Sauce: This sauce is the heart of the dish, providing a savory and slightly spicy flavor that brings everything to life.
• 4 boneless skinless chicken breasts: Tender and juicy, the chicken serves as the protein backbone of these enchiladas.
• 2 cups chicken broth: This will be used to simmer the chicken, enhancing its flavor and keeping it moist.
• 1 tsp. poultry seasoning: A blend of spices that adds depth and warmth to the dish.
• 4 oz. cream cheese: Creamy and rich, it helps create a luscious filling that perfectly complements the enchilada sauce.
• 1/2 cup sour cream: Adds tanginess and creaminess that balances the spicy sauce.
• 1 1/2 cups grated Four Cheese Mexican Blend cheese: A melty blend that pulls the filling together.
• 1/2 cup grated Mozzarella cheese: This adds extra stretch and a delightful topping for the enchiladas.
• 8 Mission Carb Balance Whole Wheat Tortillas: Low in carbs, these tortillas are perfect for wrapping around the delicious filling.

Low Carb Green Chile Chicken Enchiladas Instructions

Making Low Carb Green Chile Chicken Enchiladas is a delightful process that lets you immerse yourself in the creation of a comforting dish. Let’s walk through each step together, so you can master these enchiladas in no time.

1. Begin by trimming the chicken breasts. Cut them lengthwise into three or four strips, depending on their size. This will help them cook evenly and make shredding simpler later.
2. Place the cut chicken into a small saucepan. Add about two cups of chicken broth and the poultry seasoning, along with enough water to cover the chicken. Simmer on low heat until the chicken is just barely cooked through, which should take about fifteen minutes. This step is crucial for ensuring your meat is tender.
3. As the chicken cooks, in another small saucepan, pour in the enchilada sauce. Let it simmer on low until it reduces to two cups, stirring occasionally. This should take around forty to forty-five minutes. The reduction concentrates the flavors, making your enchiladas even tastier.
4. Once the sauce has cooled slightly, whisk in the softened cream cheese and sour cream. Mix until it’s smooth and creamy. This will be the filling for your enchiladas.
5. After the chicken is cooked and cooled, either cut or shred it into small pieces. This will ensure that every bite of your enchiladas is loaded with flavor.
6. Now, preheat your oven to 375F/190C. Grab a 10-inch by 12-inch glass or casserole dish and spray it with olive oil or nonstick spray to prevent sticking.
7. In a bowl, combine the diced chicken with one and a half cups of the sauce mixture and one cup of the grated Mexican Blend cheese. Stir gently to mix everything well.
8. Take your low-carb tortillas and divide the chicken mixture among them. Spread it down the center of each tortilla, then roll them up tightly, ensuring the filling is secure inside.
9. Spread half a cup of the enchilada sauce across the bottom of the prepared casserole dish. Lay the rolled enchiladas seam-side down in a single layer in the dish. This will keep them from unraveling while baking.
10. Top the enchiladas with the remaining sauce and sprinkle the rest of the Mexican Blend cheese along with the Mozzarella cheese on top. Bake for thirty to forty minutes, until they are bubbling and the cheese is slightly browned on top. This will create a delicious cheesy crust that’s irresistible.
11. Once baked, serve your enchiladas hot. They freeze well too, making them perfect for meal prepping!

Make It Your Own

Feel free to get creative with these Low Carb Green Chile Chicken Enchiladas. Here are some tips to make this dish your own.

• Protein Options: Substitute the chicken with shredded turkey or even a plant-based protein for a vegetarian option.
• Flavor Boost: Add a dash of lime juice to the filling for a zesty twist that brightens the flavors.
• Vegetable Additions: Incorporate diced bell peppers or spinach into the filling for added nutrition and color.
• Spicy Kick: If you love heat, consider adding some chopped jalapeños to the filling or topping.
• Storage: For storing leftovers, place them in an airtight container in the fridge for up to three days.
• Freezing: You can freeze unbaked enchiladas by wrapping them tightly in plastic wrap followed by foil. They can last up to three months.
• Pairing: Serve with a side of Mexican rice or a light corn salad for a complete meal.

Serving Options for Low Carb Green Chile Chicken Enchiladas

When it comes to serving Low Carb Green Chile Chicken Enchiladas, there are so many delicious ways to enjoy them!

• Top with Fresh Ingredients: Consider adding a dollop of fresh guacamole or sour cream on top for a cool contrast to the warm enchiladas.
• Garnish with Herbs: A sprinkle of fresh cilantro or chopped green onions can brighten up the dish and add a pop of color.
• Pair with Sides: These enchiladas pair wonderfully with a simple garden salad or some Mexican corn salad for a light and refreshing balance.
• Occasions: Perfect for casual family dinners, gatherings with friends, or even festive occasions like Cinco de Mayo.
• Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge and enjoy them within three days.
• Reheating: To reheat, simply pop them in the microwave or oven until warmed through. They’re just as delicious the next day!
• Seasonal Pairing: During the colder months, serve with a side of warm black bean soup to complete the meal.

FAQ

Conclusion

The Low Carb Green Chile Chicken Enchiladas are not just a meal; they’re a comforting hug on a plate. Packed with flavor and easy to customize, they’re a must-try for anyone looking to enjoy a delicious dish without the guilt of extra carbs. I encourage you to give this recipe a go tonight and savor the delightful flavors that come together in every bite. You won’t regret it!

Low Carb Green Chile Chicken Enchiladas

The ultimate comfort food, Low Carb Green Chile Chicken Enchiladas blend tender chicken and zesty green enchilada sauce for a creamy, satisfying meal. Perfect for an easy weeknight dinner, you won't believe they are low carb!

Print Recipe Pin Recipe

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 320 kcal

Equipment

• Baking Sheet
• Blender
• Grater
• Oven
• Cutting Board
• Whisk
• Frying Pan
• Mixing Bowl
• Wooden Spoon
• Saucepan

Ingredients

  

• 2 15 oz. cans Green Chile Enchilada Sauce simmered to reduce to 2 cups.
• 4 Boneless skinless chicken breasts
• 2 cups Chicken broth
• 1 tsp. Poultry seasoning
• 4 oz. Cream cheese
• 1/2 cup Sour cream
• 1 1/2 cups Four Cheese Mexican Blend cheese
• 1/2 cup Mozzarella cheese
• 8 Mission Carb Balance Whole Wheat Tortillas

Instructions

 

• Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece is.
• Put the chicken into a small pan with about 2 cups of chicken broth, the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until cooked through, about 15 minutes.
• Put the enchilada sauce into a small non-stick saucepan and simmer on low until reduced to 2 cups, stirring occasionally, about 40-45 minutes.
• Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.
• Cut or shred the chicken into small pieces.
• Preheat oven to 375F/190C. Spray a 10” x 12” glass or crockery casserole dish with olive oil or nonstick spray.
• Put the diced chicken in a bowl and gently mix in 1 1/2 cups of the sauce mixture and 1 cup of the grated Mexican Blend cheese.
• Divide the mixture among the 8 tortillas, spreading a line of chicken/sauce mixture down the center and then rolling the tortilla around it.
• Spread 1/2 cup of sauce across the bottom of the casserole dish; then lay the enchiladas in a single layer in the dish.
• Top enchiladas with the remaining sauce, the remaining 1/2 cup Mexican Blend Cheese, and the 1/2 cup grated Mozzarella cheese.
• Bake for 30-40 minutes, or until the enchiladas are bubbling and cheese is starting to slightly brown on top. Serve hot.
• This freezes well and can be thawed and reheated in a microwave or toaster oven.

Notes

• Storage: Store leftovers in an airtight container for up to 3 days.
• Freezing: You can freeze unbaked enchiladas for up to 3 months.
• Reheating: To reheat, microwave or bake until warm.
• Vegetable Additions: Consider adding diced bell peppers or spinach for added nutrition.
• Pairing: Serve with a fresh salad or guacamole.

Keyword Easy Enchilada Recipe, Green Chile Chicken Enchiladas, Healthy Mexican Recipes, Low Carb Enchiladas

Previous PostInstant Pot Cheesy Chicken Tacos

Next Post Monterey Jack Unfried Chicken

Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.