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Low Carb Chicken Enchiladas

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!!

Low Carb Chicken Enchiladas

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.

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