Low Carb Chicken Enchiladas
“Low Carb Chicken Enchiladas will spice up your dinner rotation! Shredded rotisserie chicken and low carb tortillas make it easy, you can enjoy Mexican food without blowing your carb count for the day.” Low Carb Chicken Enchiladas – You must try this recipe.
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- 1 Rotisserie Chicken Breast (Shredded)
- 2 Cup Mexican Style Cheese (Shredded)
- 1/2 Bunch Green Onion (Chopped)
- 2 Table Spoon Diced Green Chilis
- 2 Tablespoon Sliced Black Olives
- 4 Tablespoons Sour Cream
- 6 Tablespoons Red Enchilada Sauce
- Shred the Rotisserie Chicken Breast with two forks until uniformly separated.
- Add Green Chilis to the Chicken and stir.
- On a Large Baking Sheet, cover it with 2 pieces of Parchment Paper cut in half. It is important that you cut this down the middle now, as it will make the later steps much easier.
- Place the shredded cheese onto the baking sheet in Four equal sized piles.
- Bake the Cheese in the oven at 350*F for about 7 minutes, or until it is bubbling hot AND the edges just begin to get a brown crisp to them.
- When the cheese is ready, remove from the oven and spoon the Chicken and Green Chili mixture into the Cheese near the edge that is closest to you. You do not want to place it in the middle like a taco, as you are going to be rolling this into an Enchilada.
- Roll the cheese carefully over the chicken to make a solid “tortilla”-style roll.
- Place onto plate, and spoon on the Red Enchilada Sauce mixture.
- Top with Sliced Black Olives, Sour Cream, and Chopped Green Onion.
- Enjoy! 🙂
- The nutrition facts include ALL of the ingredients, so if you want to make this dish even MORE LOW CARB you can cut out the Sour Cream, Olives, and Green Onion, and you would make this dish almost Completely CARB-FREE.
Per Serving: 580 calories; 45 g fat; 7 g carbohydrates; 42 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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