Low-Carb Green Chile Chicken Enchiladas
Low-Carb Green Chile Chicken Enchiladas
Low-Carb Green Chile Chicken Enchiladas |
HealthyFoodRecipe - For me, the low-carb/keto lifestyle decision was made very difficult by the fact that one of the cuisines I love the most, Mexican, seemed to be off limits.
And that was a game changer!! Once that recipe happened in my kitchen, and the Mr loved it, a whole new world opened up to me!
I asked Kevin what the first keto Mexican recipe he wanted me to try and, without batting an eye, he said my Low-Carb Green Chile Chicken Enchiladas.
Once I decided on that recipe, I decided I wanted to make it not only keto friendly but as easy as possible.
Ingredients:
Chicken Mixture:
- 3 Cups Cooked Shredded Chicken
- 1 Cup Salsa Verde
- 1 1/2 Teaspoons Cumin Divided
- 1/2 Cup Chopped Cilantro Divided
Sauce:
- 8 Ounces Cream Cheese Softened
- 1/2 Cup Plain Greek Yogurt
- 1/2 Cup Cottage Cheese
- 1/2 Cup Half & Half or Unsweetened Almond Milk
- 1/2 Teaspoon Chili Powder
- 1 Teaspoon Garlic Salt
- 1 Jalapeno Seeded
- 7 Ounce Can Green Chile's
Other Ingredients:
- 8-10 Low-Carb Tortillas
- 2 Cups Shredded Cheese flavor of your choice
Instructions:
- Preheat oven to 350.
- Mix shredded chicken with salsa Verde, 1/2 teaspoon cumin, and 1/4 cup chopped fresh cilantro.
- Fill each low-carb tortilla with the chicken mixture, and 1-2 Tablespoons of cheese.
- Roll tortillas and place in a greased 9 x 13 dish.
Make Sauce:
- Place softened cream cheese, Greek yogurt, cottage cheese, half & half (or unsweetened almond milk), garlic salt, 1 teaspoon cumin, chili powder, seeded jalapeno, green Chile's, and remaining 1/4 cup chopped cilantro in a blender.
- Blend until you have a creamy sauce.
- Pour sauce over the enchiladas and top with remaining cheese.
- Bake in preheated oven for 25-30 minutes, or until cheese begins to turn golden brown.
- Serve with your favorite toppings.