One of my all-time favorite recipes and easy to make. There are more authentic ways to make enchiladas, but this my easier version and still full of delicious flavor.
Packed with Flavor
This recipe is also keto friendly and low carb. Perfect for those who are looking to reduce carbs and still keep the flavor. I chose to use low carb flour tortillas, but you can swap them for corn tortillas if you desire.
Ingredients
- 2 chicken breast, cooked, and shredded
- 1/2 cup onion, diced
- 8 oz cream cheese
- 4 cups colby jack cheese, shredded
- 1/2 c chicken broth
- 4 oz can diced green chiles
- 10 oz can rotel
- 28 oz can green chile enchilda sauce
- 2 tbs olive oil
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp adobo
- 1 tsp chicken bouillon
- 8 large flour tortillas
Instructions
- Preheat oven to 350 degrees F.
- Heat 2 tbsp of oil over medium high heat in large skillet and sauté onions until soft.
- Add in shredded chicken and seasonings. Next add in chicken broth, Chile, Rotel, cream cheese, and shredded cheese.
- Combine well and simmer on low for five minutes or until cheese is melted, remove from heat.
- Assemble your enchiladas by spooning mixture into tortilla, roll, and lay flat seam side down.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Add in tortillas placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Sprinkle with fresh cilantro (optional)
- Bake uncovered for 30 minutes, broil for 5 minutes or until cheese is golden brown.
- Serve with taco toppings.
Notes
This recipe makes enough for 16 enchiladas so you will have additional meat mixture leftover. You can freeze the remaining mix or make additional enchiladas.
