Chicken enchiladas are one of my favorite foods, and the recipe I'd been making in my pre-low carb years was easily transformed into a just-as-yummy low carb version. And seriously, this recipe is super easy and has always been a hit. I make these for potlucks and house guests frequently and NO ONE has ever suspected it's low carb-ness!
Ingredients
Low carb tortillas (any size, I use mission brand)
3 chicken breasts (baked or boiled-your choice)
Enchilada sauce 2- 10 oz cans (I use 1 can of hot and a can of medium (red), Old El Paso brand)
1/2 cup of sour cream
2 cups of shredded cheddar cheese
Directions
1. Bake or boil 3 chicken breasts until fully cooked. Then shred your chicken and put into a large pot..
2. Add 1 10oz can of enchilada sauce and on medium heat, stir till chicken is saturated.
3. Add the sour cream and 1 cup of shredded cheddar and stir till everything is melted and well blended. It should be thick and goopy but NOT soupy!
4. Pour half of the other can of enchilada sauce onto a plate. You may need more depending on how many tortillas you'll be using. Then, set up a sort of assembly line like I do pictured below.
5. Dip your tortillas into the sauce on the plate, coating both sides. Then transfer to another plate.
6. Spread the chicken mixture onto the tortilla, then roll up and place the enchilada (seam down) to a greased baking pan.
7. Repeat until you run out of chicken mixture or tortillas
8. Add the other cup (or more if you desire) of shredded cheddar to the top of the enchiladas. Bake at 350 for 15-20 minutes.
Enjoy!
Happy Low Carbing!
Can't wait to try these !!! Love, love, love your website :)
ReplyDeleteLove your website and Love these!! I only use half the sour cream and half the cheese and substitute a can of Verde green enchilada sauce for 1 can of the red enchilada sauce but still wonderful!
ReplyDeleteI was hoping you found a way to have corn tortillas carb free.... thanks for the recipe
ReplyDeleteWhy do you not provide nutritional information on a low carb blog?
ReplyDeleteI eat as low carb as possible, but I don't live my life counting every carb. It works for me to NOT live a "meticulous carb counting life"...i'd be miserable and would never have made it very far. The ingredients are listed, and anyone is welcome to look up the nutritional value if they so wish. I don't have anything to hide....what is low carb to me, may not be as low carb as another may need or want at their particular time in their journey. I've helped hundreds or people lose weight and achieve healthy goals...by eating low carb without stressing over the numbers. That's what this blog, and my way of low carbing is all about. :) If you need numbers, there are lots of sights that provide that for many similar recipes. Hope you find what your looking for
DeleteLove your response Jessie! I will definitely be following you and using your recipes. Thanks for being a voice of sanity!
DeleteA-FREAKING-MEN, JESSIE!!!!!!!!!!
DeleteFinally a breath of sanity. I tried going ultra low carb and ended up not only with cravings that drove me crazy but also with muscle cramps that were horrendous. Those didn't go away until I added some carbs back into my diet. To add to the stress I am allergic to artificial sweeteners so eating low carb is especially challenging for me.
DeleteNow I am trying to find a balance between the low carbs my insulin resistance requires and the nutrients my muscles require.
Thank you for helping with that.
I've been making something similar to these for years. I never used the sour cream with the meat, only as a garnish on top. I also cooked my meat with bell peppers and onions. Then I added some taco or fajita seasoning, refried beans, Spanish rice, mushrooms, olives, and slivers of Monterey jack cheese inside before rolling them up. Not exactly sure how "low carb" they are, but they sure are yummy. :) Everybody loves them.
ReplyDeleteMade these tonight. I have some tweaks to make because my filling turned out too soupy...but, still once I used a slotted spoon to drain some of the juice, it turned out yummy! Next time I'll use less enchilada sauce and it should be even better. This was a great change to our dinner line-up! Will definitely make again!!
ReplyDeleteone of the ingredients listed on pinterest was cream cheese but it isn't in receipt above was it left out above or was it a mistake on pinterest?
ReplyDeleteI have just started low carb, this is my second week. I just came across your blog and am very happy I did! I'm having a hard time with counting the carbs but I see you're saying I can still lose weight without being so strict with the numbers, right?
ReplyDeleteJust made these but used greek yogurt instead of sour cream. Can't wait to try them :)
ReplyDeleteThis was delicious!!!! I never comment on recipes I try, but this one was so good that I just had to! Great job!
ReplyDeleteI had an idea with the chicken….. add some salsa and chicken breasts to your crockpot, then shred the chicken.
ReplyDeleteMade this last night after coming across it on pintrest. It was amazing! The whole family loved it, I have been struggling to make fun meals LC, this will be on the weekly rotation. Thanks for the recipe
ReplyDeleteCan't wait to make these! I've been missing enchilada casserole because of the carbs. Now that there are good low carb tortillas I'm going to make this. BTW--for people who want the macros they can simply upload the recipe URL on MyFitnessPal recipe importer and it will figure out everything. There are other websites that can do it too. Thank you for all the yummy recipes!
ReplyDeleteI don't like sour cream is the taste present? or does it just make it creamy?
ReplyDeleteJust a thought that would help a bit on recipes like this: Baking or boiling is great for the chicken, but I do it in the slow cooker on the weekend, especially when boneless skinless chicken breasts are on sale at my local market. I'll stick a whole big ol family size package in there and let it go all day, they fall apart so I barely have to shred them, and then (once cooled off) package in freezer bags in portions that work for you. This really helps me out with a lot of LC recipes. Like I said, just a thought, hope it helps :)
ReplyDeleteAfter reading through the comments I'd like to say to everyone not to judge the carb counters too harshly. I have to count carbs as part of my diabetic meal plan to keep my blood sugars in line. That being said, I'm really excited to try this recipe for my lunches this week. I'm thinking of prepping the filling and then baking two days worth at a time. Yummy!
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