Low Carb Chicken Enchiladas

February 16, 2021 Jennifer Overstreet

Yes, creamy, low carb chicken enchiladas!!

We are snowed in right now which gives me extra time in the kitchen. I have been wanting an on plan chicken enchilada for a while now. My original plan failed so I changed plans at 5:30 last night. I had chicken thawed and I had just bought some low carb tortillas from my favorite grocery store, Aldi. Walla, low carb chicken enchiladas. These were a hit with the family, no leftovers. I used my instant pot to make cook the chicken breasts up super fast.

This is another recipe that is special ingredient free and uses basic ingredients.

I am a mom who is usually pretty busy (this 2021 winter snow and cold breaking temps has freed up some of my time) and I don’t want to spend hours in the kitchen. With a few basic ingredients and spices, we had a wonderful dinner of chicken enchiladas. I used regular tortillas for the teens and low carb for me and my hubby. I ate mine with some homemade guacamole and they had refried beans.

If you need a busy weeknight meal, make this one.

You can use chicken from a rotisserie chicken, your meal prep, or use your instant pot to make up some cooked chicken breasts in a flash. I have said it so many times, my crockpot and my instant pot are my two favorite kitchen appliances. I can make a meal in the morning or get it finished after a busy day in no time. I wouldn’t have been able to get the enchiladas finished without the instant pot. Dinner saved again!!

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Low Carb Chicken Enchiladas

Servings

Ingredients

2 Lb Cooked Chicken
10 oz Can Diced Tomatoes with Green Chilies, drained
8 oz Cream Cheese, I used 1/3 less fat
2 C Shredded Cheddar
1 C Sour Cream
2 t Chili Powder
1/2 t Onion Powder
1/2 t Garlic Powder
1 t Salt
1/2 t Black Pepper
3/4 t Ground Cumin
Low Carb Flour Tortillas

Instructions

Melt Cream Cheese with the canned tomatoes in a medium saucepan over medium heat.
Add seasonings and stir well.
Reserve 1/2 C of cream cheese mixture and mix with the sour cream.
Take cream cheese mixture, 1 1/2 cups of shredded cheese, and the cooked chicken. Mix together well.
Spray a 9×13 pan with non-stick spray. Roll the chicken mixture into the tortillas and place in the prepared pan.
Top the enchiladas with the sour cream and cream cheese mixture. Top with remaining cheese.
Top with cheese and bake at 350 degrees for 15-20 minutes.
Serve hot with desired side.