“My hubby is beyond addicted to this Enchiladas! We finish one serving and he’s asking when I can make it again haha. I need to teach him how to make.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1/2 cup sour cream
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 6 low-carb tortillas
- 1/4 cup chopped fresh cilantro, for garnish
Instructions:
- Prepare the Filling: In a large skillet over medium heat, sauté the onion and garlic for 2-3 minutes, or until softened. Add the diced tomatoes and green chilies, sour cream, cheddar cheese, salt, pepper, and cumin. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly. Stir in the shredded chicken.
- Assemble the Enchiladas: Preheat oven to 350 degrees F (175 degrees C). Spread a thin layer of the chicken filling down the center of each tortilla. Roll up tightly and place seam-side down in a greased 9×13 inch baking dish.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve immediately.
Enjoy!