EASY CHEESY AND CREAMY CHICKEN ENCHILADAS

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EASY CHEESY AND CREAMY CHICKEN 

It is a keeper as it is so quick and easy to prepare and so tasty; three most important criteria in a favorite recipe in my opinion.  Therefore, this recipe is a good weeknight recipe when such criteria for a good recipe matter the most.


Remember to warm up the tortillas before filling them to make them pliable, otherwise they are not very pliable.


What I like about my recipe is that it is not spicy and has a delightful creamy sauce.  


I used a rotisserie chicken for this recipe; however, you can also use chicken breasts that have been shredded with forks after cooking in a slow cooker.  I sometimes do that (pour chicken stock over the chicken in the slow cooker) although my husband says it is a horrible waste of expensive chicken breasts, so lately I simply use a rotisserie chicken and it is just fine, to be honest and you don't have to shred chicken.


Garnish with cilantro, salsa, guacamole or sour cream.  Instead of cilantro, one could use parsley which has a milder flavor.  Not everyone likes cilantro.  


The Creamy Sauce can be made as spicy as you would like it to be by adding cayenne pepper or red pepper flakes or you could add a bit of red or green enchilada sauce, to taste.  As you can see, this recipe is open to interpretation of the cook - change up things to suit your family's tastes.  This kind of recipe lends itself to that.  For instance, you could even add a can of green chilies to the chicken.


There is no cream cheese in the creamy sauce.  Stir the sauce occasionally while it is cooking.


Instead of Mozzarella cheese you could use Monterey Jack cheese or Pepper Jack cheese.  Green chiles can be added to the chicken, if desired.


When filling the tortillas with chicken mixture, be sure not to overfill them or they won't close properly.  Place seam side down int he baking dish which has been sprayed with cooking spray.


Grease the baking dish and place the filled tortillas seam side down to keep the fillings inside.  


I did not use refried beans as they are too high in carbs.  Place the chicken mixture down the center of each tortilla and then top with a bit of each of the chosen cheeses.  If you like you could mash some black beans or soy beans and add it.


I like a simple strawberry spinach salad on the side with these and if you have high-carbers in the family, you could serve it with some rice as well.

 








INGREDIENTS:

1 small onion, chopped

1/4 lb mushrooms, chopped (113 g)

2 cups diced Rotisserie chicken, OR (500 mL)

  shredded, cooked chicken breasts

1 tsp cumin (5 mL)

1 tsp chili powder (5 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

8 low-carb tortillas; Zero Carb Mission tortillas

2 cups grated Cheddar cheese (500 mL)

1 cup grated Mozzarella cheese (250 mL)

Creamy Sauce:

1 cup sour cream (250 mL)

1 cup heavy cream (250 mL)

11/2 tsp chicken seasoning, OR chicken bouillon (7 mL)

1/4 tsp granulated garlic powder (1 mL)

1/4 tsp salt (1 mL)

1/4 tsp paprika (1 mL)

Cayenne pepper, to taste for added heat (optional)

  (add cautiously)

Garnish:

Cilantro or parsley

Salsa

Guacamole

Sour cream


INSTRUCTIONS: 

Preheat the oven to 375°F (190°C). 

 

In nonstick frying pan in olive oil, cook onions and mushrooms until softened.  Add chicken, cumin, chili powder, salt and black pepper.  Cook for a few minutes.  Set aside.

 

Creamy Sauce:  In saucepan, combine sour cream, heavy cream, chicken seasoning, OR chicken bouillon, garlic powder, salt, paprika and cayenne pepper, if using.  Cook over medium heat until bubbling and thickened.

 

Warm tortillas in clean, nonstick pan with a little olive oil in it.  Spoon chicken filling into the pliable tortillas along with some Cheddar and Mozzarella cheeses.  Do not overfill.  Roll up the tortilla and place seam side down in a greased baking dish.  Repeat with the remaining 7 tortillas.  Pour some Creamy Sauce over them and top with remaining cheeses.  Bake 20 to 25 minutes.  Broil a few minutes to brown a bit, if desired.  Garnish and serve with one or more of the suggested garnishes.


Yield:  8 servings

1 serving

358.6 calories

24.7 g protein

26.6 g fat

7.5 g fiber

3.9 g net carbs 


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