Description
Creamy enchiladas filled with chicken and cheese, perfect for a low-carb lifestyle.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup green enchilada sauce
- 1 tablespoon taco seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8 low-carb tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, cream cheese, half of the cheddar cheese, sour cream, green enchilada sauce, taco seasoning, garlic powder, salt, and pepper.
- Mix well until all ingredients are incorporated.
- Lay a low-carb tortilla flat on a clean surface.
- Spoon 1/4 cup of the chicken mixture onto the center of the tortilla.
- Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish.
- Repeat with the remaining tortillas and chicken mixture.
- Pour any remaining enchilada sauce over the top of all enchiladas.
- Sprinkle the remaining shredded cheddar cheese evenly over the enchiladas.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and cool for a few minutes before serving.
Notes
For best results, soften cream cheese before mixing and briefly heat tortillas to prevent tearing.
