LOW-CARB CHICKEN ENCHILADAS
Traditional Mexican dish adapted to fit into a low-carb diet. Low-carb tortillas are stuffed with a spicy chicken mixture and baked with a sour cream and Cheddar cheese topping. I serve this with a mock Mexican rice and black bean recipe using low-carb spaghetti. No one will know it's low-carb if you don't tell them!
Provided by Jennifer Q.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken breasts, chili powder, cumin, coriander, and salt in a pot over medium-low heat. Add enough water to cover. Simmer chicken until no longer pink in the center, about 30 minutes. Remove chicken from the broth and cool until easily handled, about 10 minutes.
- While chicken is cooling, continue boiling broth until reduced to about 3 cups.
- Heat olive oil in a skillet over medium heat. Saute green bell pepper, onion, and garlic until tender, about 5 minutes. Stir in tomatoes and cook until heated through.
- Add 1/2 of the vegetable mixture to the chicken broth. Stir in sour cream and simmer, stirring often, until sauce is the consistency of a thin gravy, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Shred chicken with two forks and stir into the remaining vegetable mixture. Place 1/6 of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour sour cream sauce evenly over tortillas. Cover baking dish with foil.
- Bake in the preheated oven until heated through, about 30 minutes. Uncover and sprinkle Cheddar cheese over the top. Continue baking until cheese is melted and sauce is bubbly, about 10 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 495 calories, Carbohydrate 20.5 g, Cholesterol 111.9 mg, Fat 34.9 g, Fiber 10.1 g, Protein 32.8 g, SaturatedFat 18.6 g, Sodium 641.7 mg, Sugar 3 g
CREAMY LOW CARB CHICKEN & CHILE ENCHILADAS
When I decided to go low carb I had to work at revising my recipe (#284626 Creamy Chicken & Chile Enchiladas) so my family could still enjoy it. I was still in phase 1, so I didn't have enough carb room to use the low carb tortillas, but then it dawned on me that I could use crepes instead of tortillas. Making the crepes was easy and it worked out well!
Provided by Likkel
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- To make crepe batter: In a blender, combine eggs, bake mix, cream and water. Blend on high speed until batter is thin and smooth.
- To make crepes: Melt 1/4 t. of the butter in an 8 inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom (about 1 minute). Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter until you make 8 crepes. Place a sheet of wax paper between the crepes, when you are finished cooking them to allow easy separation.
- Pre-heat the oven to 400 degrees and then lightly grease a 9 x 13 inch baking dish.
- In a 10 inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Add cream cheese and chilies, reduce heat to medium. Cook and stir until blended and the cream cheese is melted.
- Spoon chicken filling on each crepe (about 1/4 cup @), roll up and place seam sides down in the baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 404.8, Fat 29.3, SaturatedFat 14.5, Cholesterol 204.8, Sodium 886.1, Carbohydrate 9.9, Fiber 0.3, Sugar 8.4, Protein 25.2
CREAMY CHICKEN ENCHILADAS-LOW CARB
Make and share this Creamy Chicken Enchiladas-Low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion in small amount of butter.
- When transparent, add chicken pieces and can of green chilies.
- Mix well and add cream cheese.
- Cook over low heat until cream cheese melts.
- Put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese Pour the whipping cream over the top and then put the last cup of grated cheese over that.
- Bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.
Nutrition Facts : Calories 577.7, Fat 50.2, SaturatedFat 29.1, Cholesterol 199.8, Sodium 326.6, Carbohydrate 5.5, Fiber 0.4, Sugar 1.8, Protein 26.9
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