These low carb verde cream cheese chicken enchiladas are so easy to make and delicious!
If you need something easy for a busy night that is delicious, make these enchiladas. No one will know these are low carb. These yummy Mexican inspired enchiladas are perfect for dinner. Level up your weeknight dinners with this recipe. No need to go to a restaurant to get delicious enchiladas! No endless bowls of chips and salsa to tempt you. Just a perfect on plan plate of deliciousness.
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This recipe uses precooked chicken.
There are a few ways to do this. The easiest is to use a rotisserie chicken. You can use half in this recipe and half in another. I love Costco’s rotisserie chicken. I haven’t been to Costco in a hot minute, so I cooked up some chicken breasts. You just don’t want the meat to be dry. I had some chicken at a Mexican restaurant recently and it was incredibly dry and I couldn’t finish the dish. I am making a chicken enchilada skillet today and I need cooked chicken for that recipe. I put some chicken breasts in my crockpot before I headed out the door. They are ready now for the enchilada skillet recipe. Make this as easy as you need to. Even canned chicken would work.
I used Mission low carb tortillas for the tortillas.
You can use what your family likes, make yours the only low carb. My family all ate the Mission tortillas. You can serve the enchiladas with cauliflower Spanish rice, pico de gallo, gaucamole, etc. I served ours with cauliflower Spanish rice, pico de gallo, and sliced avocado. This easy, cheesy, flavorful verde cream cheese chicken enchilada recipe is the perfect meal for any night of the week, not just taco Tuesday. Add this recipe to your next dinner menu.
Chicken Enchiladas with Verde Cream Sauce
Ingredients
- 1 1/2- 2 Lb Cooked Chicken, shredded or cubed
- 8 oz Block of cream cheese
- 1 C Diced Onion
- 1 T Butter
- 1 T Minced garlic
- 1/4-1/2 C Water or Broth This will thin down the cream sauce if it's too thick.
- 4 oz Diced Green Chilies
- 1-2 C Shredded Cheese, I used quesadilla cheese but you can use what you want Amount depends on how cheesy you want your enchiladas
- A little salsa if desired. I used a little salsa verde in the bottom of the baking dish.
Seasonings: I seasoned the cooked chicken with a little salt and pepper. I also added chili powder and cumin. I also sprinkled some chili powder and cumin on top of the prepared enchiladas
- 7-8 Tortillas- I used Mission Brand low carb I made 7 enchiladas because I stuffed them full of the meat. I only eat one and I wanted them full of meat.
Instructions
- Preheat oven to 350 degrees. Season your chicken, if desired.
- In a saucepan over medium heat add your butter. When melted add the onion. After a couple minutes add the garlic. And then add the green chilies.
- Once everything is soft, add the cream cheese. Allow to melt. If you think the sauce is too thick add some of the water/broth.
- Add a little cumin to the sauce, about 1/2 to a teaspoon.
- In the bottom add a little salsa or a little of your verde cream sauce. In each tortilla add 1/8 of the chicken and some cheese. Roll up tight. Place in the pan, seam side down.
- Repeat with remaining ingredients. Top with the cream sauce.
- Top with about 1/2 cup of shredded cheese and a sprinkled of cumin and chili powder, if desired.
- Bake for 20 minutes, or until hot and bubbly.
- Serve with desired sides.
