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!
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.