Description
A healthier twist on classic enchiladas featuring tender shredded chicken, creamy cheese, and low carb tortillas.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Low carb tortillas
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking dish.
- Mix the shredded chicken, cream cheese, cheddar cheese, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper in a bowl until well combined.
- Fill the low carb tortillas with the mixture, roll them up, and place them seam-side down in the baking dish.
- Add any leftover filling on top of the rolled enchiladas.
- Bake for 20 to 25 minutes until heated through and bubbly.
- Garnish with chopped cilantro before serving.
Notes
These enchiladas can be stored in the refrigerator for up to 3 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg