Creamy Chicken Enchiladas
Boldly seasoned chicken is rolled inside low-carb tortillas and baked in a rich, cheesy white sauce.
Servings: 4
Equipment
Ingredients
- 8 6" low carb tortillas
- 2 cups cooked shredded chicken
- 1 ⅓ cups sour cream divided
- 2 cups shredded Monterey jack cheese blend divided
- 1 tablespoon taco seasoning
- 4 ounces cream cheese cubed
- 1 ¼ cups green enchilada sauce or salsa verde
- 1 tablespoon finely diced jalapeno
Instructions
- Preheat oven to 350°F.
- Combine chicken, ⅔ cup sour cream, taco seasoning, and 1 cup of cheese in a bowl.
- Soften cream cheese in a large skillet over medium heat. Stir in enchilada sauce, remaining ⅔ cup sour cream, and jalapenos. Spread ½ cup of the sauce in the bottom of a 2-quart baking pan.
- Divide the chicken mixture over the tortillas. Roll and place seam-side down in the prepared pan. Repeat with remaining tortillas. Pour sauce overtop.
- Cover and bake for 15 minutes. Uncover, top with remaining cheese, and bake 5-10 minutes more or until cheese is melted and bubbly.
Notes
- Tightly cover and refrigerate leftovers for up to 4 days.
- You can freeze for 1-3 months, but the sauce will be grainy and watery when it thaws, so it's better not to.
Nutrition
Calories: 617kcal | Carbohydrates: 13g | Protein: 36g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 177mg | Sodium: 1218mg | Potassium: 349mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1921IU | Vitamin C: 7mg | Calcium: 538mg | Iron: 2mg