These Cheesy Chicken Enchiladas (with chiles) are a perfect one-pan dish and make great leftovers for a packed lunch the next day!
The Cheesiest & Creamiest Enchiladas
I love cheesy chicken chile enchiladas with sour cream. Back when I used to eat a ton of carbs, I would just throw on a can of Campbell's cream of chicken soup with some sour cream and call it a day.
Now, I really have to think about what I'm making, but I still love easy shortcuts.
How do I make low carb chicken enchiladas?
To make these low carb, I really didn't want to sacrifice the taste of tortilla. The next best thing was to find a low-carb tortilla. I searched Kroger and found Mission low-carb tortillas. About 5 g. net carb per tortilla, not too shabby.
If you can't find a low-carb tortilla near you, I recommend any low carb tortilla under 5 g. net carbs.
How can I make cheesy chicken chile enchiladas for the keto diet?
If you're strict keto, don't fret. You can still have your enchiladas. I recommend adding in extra peppers to take place of the tortilla. Maybe even a bit more cheese and sour cream too.
Other low carb ways to make baked enchiladas
Some other ideas for kets-friendly versions: zucchini, cabbage "tortillas", stuffed peppers, or your enchiladas just as is with the chicken and delicious, creamy cheesiness over a bed of lettuce.
Cheesy Chicken Chile Enchiladas
- 2 large chicken breasts
- 8 oz cup can green Chile peppers
- ½ cup chicken broth
- 1 ½ cup sour cream
- 1 cup Monterey Jack cheese, shredded
- ½ cup salsa verde
- 5 low carb tortillas (optional)
- 2 tbsp cilantro
- 2 scallions, chopped finely
- On med-high heat, boil chicken breasts. Remove and set aside.
- Preheat oven to 350ºF. In a bowl, combine chicken broth, chopped can of green chiles (with juice), sour cream and ½ c. of the Monterey Jack cheese.
- Fill tortillas with shredded cooked chicken, laying seal-side down in a large baking dish. Pour cheese mixture on top, coving all tortillas. Add remaining cheese to top.
- Bake on 350ºF for 15-20 minutes. Remove and add scallions and cilantro. Serve with salsa verde.
If you like Mexican-inspired dishes, you'll love:
This recipe was inspired by Isabel Eats.