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CREAMY CHICKEN ENCHILADAS Same Great Flavor, Low Carb
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Aug 2, 2025
CREAMY CHICKEN ENCHILADAS Same Great Taco Flavor, Low Carb Today's Recipe: https://catherinesplates.com/creamy-chicken-enchiladas-low-carb/ **Click here to see my recipe blog: https://catherinesplates.com To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Welcome back everyone to Katherine's
0:02
Plates. Today I am going to show you how
0:05
to make creamy white chicken and
0:07
chiladas. These are low carb and they're
0:10
going to be very delicious. Y'all asked
0:13
for more low carb recipes. So did we.
0:18
So as we find these, we are bringing
0:20
them to you. Now, we always find some
0:22
recipes, maybe ones I've done a long
0:25
time ago, change them up, give them a
0:28
new flare, new flavor, and keeping them
0:32
low carb. All right, I'm going to be
0:35
shredding up some cheese for this
0:37
recipe. Now, we are using seriously
0:40
sharp cheddar cheese. It's a cabb
0:43
cheese. This is a cabb or kbo.
0:46
It's cabb.
0:47
Cabbat. All right. Yes, we've got Thomas
0:49
behind the camera. Everyone say hi.
0:52
Hey.
0:52
There he is. He's excited about this one
0:55
here today.
0:57
I'm going to bring y'all up here and
0:58
let's get started.
1:01
Now, you're going to need 8 oz of cheese
1:03
for this recipe. And we're doing a
1:06
cheddar cheese.
1:10
Is that going right? There we go. We're
1:13
going to divide this between the three
1:15
sections of the recipe.
1:19
All right, let's get that on there.
1:21
Binders be
1:24
y'all.
1:26
There we go. I should have listened to
1:28
somebody. One of you said
1:30
to spray
1:31
to spray the inside of here and the
1:33
cheese would come out easier.
1:34
And you know, did I do that?
1:36
No.
1:36
No. But I'm going to give that to y'all
1:38
as a hint as to how to get your cheese
1:40
out of your shredder if you're using it.
1:44
Let's talk about the chicken. You're
1:46
going to want about two cups of cooked
1:48
chicken. Now, any preferred method that
1:51
you like. You can boil your chicken. You
1:54
can cook it in the crock pot. You can
1:56
bake your chicken. You can even use a
1:58
rotisserie chicken. Now, I have the best
2:02
ovenbaked chicken recipe on my blog,
2:04
katherine'splates.com.
2:07
Go check it out. I'm going to show you
2:09
this chicken right here that I've got
2:11
shredded up and how I made it really
2:13
quickly right now.
2:16
All right, we're going to use my recipe
2:18
that's on my recipe blog,
2:20
catherine'splates.com. It's called the
2:22
oven baked chicken. We're going to
2:23
change up the seasonings to give it more
2:26
of a Mexican flare.
2:28
I've got three thin chicken breasts.
2:31
Now, if you're using larger chicken
2:33
breasts, you can put them into a Ziploc
2:35
bag and pound them out. You want about a
2:37
half inch thickness. This is about a
2:40
pound of chicken right here. Perfect for
2:42
our recipe. So, I'm going to place them
2:44
into my baking dish here just to kind of
2:48
get it started.
2:52
There we go.
2:54
We're going to spritz the chicken with
2:57
some cooking spray. I've got avocado oil
3:00
or you can even do olive oil. We're just
3:03
going to spritz the top there. It'll
3:05
hold the seasonings on that we're going
3:07
to place on here. Just like that. Now,
3:10
what's great about this recipe is that
3:12
you're going to season it the way you
3:13
want to. You can control your salt and
3:16
other seasonings on here. Plus, if you
3:19
use a rotisserie chicken, you're really
3:21
not sure what's going on inside that
3:23
chicken, right? How they cooked it, you
3:25
know, anything like that. All right, so
3:28
the first thing we're going to do, since
3:29
this is going to be kind of a Mexican
3:30
flare dish,
3:33
I got some cumin right across the top.
3:36
We're going to give this some flavor.
3:40
When you do low carb dishes, you need to
3:42
add lots of flavor where you can
3:45
chick um chili powder.
3:49
We know it's chicken.
3:55
And then I'm going to add some smoked
3:57
paprika. Give it a little smokiness.
4:03
Garlic powder.
4:08
I'm just going right across the top with
4:10
it. And let's see. We got some onion
4:13
powder.
4:18
Now, there's a trick to cooking this
4:20
chicken. We're going to be doing it on a
4:22
like a high heat, and then I'm going to
4:24
show you what we're going to do to get
4:25
it nice and moist and very tender. All
4:28
right. I got some cracked black pepper.
4:34
I like the little bits of pepper. If you
4:37
don't, you can use the fine black
4:38
pepper. That's totally fine. Now, this
4:41
is where you can control your salt. I'm
4:43
just going to go across. We've got some
4:45
good salt here.
4:48
There we go. Just that's it. And I'm
4:50
only going to salt one side. All right.
4:53
We're going to flip it over.
5:00
Y'all, you can change your flavors for
5:02
anything you want, any kind of style you
5:05
want for your chicken. That's what's
5:06
great about this.
5:09
Make sure you give it a little spritz of
5:11
your oil.
5:14
That's it. And then we're going to go
5:16
back over with the same seasonings,
5:20
the cumin,
5:24
chili powder,
5:29
paprika.
5:33
Woo! Get it on there.
5:36
Some onion powder.
5:42
Oh, it smells good already.
5:45
garlic powder. That's it.
5:49
Well, I'm going to put a little cracked
5:51
black pepper on top. No more salt,
5:52
though, because this is going inside of
5:54
a dish. And we want to season it then,
5:57
not overseason right now. All right.
6:00
This is going to go into the oven that's
6:02
been preheating at 425°
6:05
for about 20 to 25 minutes. When it
6:08
comes out, we're going to cover it with
6:10
foil very tightly. Let it sit for 15
6:14
minutes. Once your chicken is completely
6:16
cooked through, you're going to shred
6:19
it. All right, we've let the chicken
6:21
rest.
6:23
Looks good. I've already checked the
6:25
temperature of the chicken. I just use
6:27
my thermometer here. Make sure it's over
6:29
165.
6:31
We're going to take a piece of chicken.
6:33
I'm going to place it into my shredder.
6:36
You can shred it any way you want, but
6:38
you do want shredded chicken for this
6:40
recipe.
6:47
All right, push it on there.
6:50
Move my bowl.
6:53
There we go.
6:55
If y'all are interested in any of the
6:57
items that I use on my videos, you can
6:59
go to my recipe blog,
7:00
catherine'splates.com,
7:04
and you can go to the store link. It's
7:07
through Amazon. We're affiliated.
7:10
We make just a little bit of money off
7:11
of anything that we sell there. Look at
7:13
that.
7:15
All right, I'm going to add it to my
7:16
bowl. I'll do the other two and then
7:19
we'll be done.
7:22
There we go, y'all. It smells delicious,
7:43
y'all. I'm going to give that a try.
7:48
Oh, yes. That's wonderful.
7:53
All right, our chicken is ready for our
7:55
recipe, y'all. It is so tender and
7:59
juicy.
8:00
Don't forget that flavor we locked in
8:02
there. Now, what's great about making
8:05
your own chicken at home is that you can
8:08
limit how much oil and butter goes into
8:10
it and the salt content and you can
8:13
flavor it as much as you want. And you
8:15
can change the seasonings up. I did the
8:17
Mexican style, but you know, if you want
8:19
an Italian version, I got that on my
8:21
website also. Okay, so you can change
8:24
that up. Now, our rotisserie chicken, we
8:26
don't know what's in there, so we
8:28
stopped getting them and we just make
8:30
our own cuz it's so good. All right,
8:34
we've got our two cups in a bowl, nice
8:36
and shredded, of our chicken. We're
8:38
going to add 5 oz. Now, we're using a
8:41
Greek yogurt.
8:43
There it is right there. It's the
8:46
original.
8:48
No flavor.
8:52
Now, if you want, you can do a cream
8:54
cheese in here if you want. That's what
8:56
this has taken the place of.
8:59
We would have put cream cheese in here,
9:01
but we're changing our ways. And y'all
9:04
like that because y'all are joining us
9:06
on this mission of ours, right? All
9:08
right. We're gonna put that in.
9:15
There we go.
9:18
Let me tell you, you're not going to
9:19
miss the cream cheese in this recipe at
9:21
all. Okay, the cheese that I shredded,
9:24
we're going to take one/3 of it. It's
9:27
going to be about 3/4 cup and we're
9:30
going to add that.
9:32
I got a one4 cup measuring tool here.
9:39
So, we're going to go in three times.
9:43
And we've still got the rest of that
9:45
cheese. And it's going to go in at
9:47
different intervals of our recipe here.
9:49
This is a very easy recipe, you guys.
9:51
So, now we're going to give it a pop of
9:53
flavor. I'm just going to put a little
9:55
bit of garlic powder on top.
9:58
You can put like a quarter of a
9:59
teaspoon.
10:01
I'm going to grab a fork. We're going to
10:02
whisk that all together. This is what's
10:04
going to go on the inside.
10:07
of our enchiladas.
10:09
We're loving this new way of cooking.
10:12
We're taking old recipes, we're changing
10:14
them up,
10:17
and it's like really helping us
10:21
eat healthier,
10:23
eat better, and feel better, right?
10:27
Yep. I'll show y'all my six-pack in
10:29
about six months.
10:33
All right, that looks really good. Taste
10:36
that for flavor. If you need to add
10:37
additional flavor, like some salt or
10:40
pepper,
10:42
whatever, give that a try. Don't forget
10:45
your pork.
10:47
All right.
10:52
That's delicious. All right. Thomas
10:55
already tried the chicken and he said it
10:57
was delicious.
10:59
I like it better than with the yogurt
11:02
than the cream cheese.
11:04
Yeah. I mean, it's really good. Okay,
11:07
we're gonna make that sauce now, and I'm
11:09
going to show you how delicious that's
11:11
going to be and make it very yummy for
11:14
you. Good for you, but you're not going
11:16
to lose a lot of flavor at all. So, we
11:19
got a medium saucepan. We're going to
11:21
put it over a medium heat. Get that
11:24
going cuz all we're going to do is
11:26
really just kind of heat things through.
11:29
We don't want to bring anything to a
11:30
boil and cook it for long periods of
11:32
time. It's going to go really quick.
11:37
Hey, babe.
11:41
It's okay. I'm okay. All right. Three
11:43
tablespoons of butter we're going to put
11:45
into our skillet
11:48
or saucepan. One,
11:52
two, and three. We're going to let that
11:55
melt
11:58
and go from there.
12:01
What's great about eating from home is
12:03
you can control the amount of salt you
12:05
put in a dish also. So you can use
12:07
non-salted butter if you want or just a
12:10
regular salted butter.
12:14
Now we're going to add 2 tablebspoon of
12:17
flour to that. You can use allpurpose
12:20
flour. Now Thomas and I are going to be
12:22
using almond flour.
12:31
And we're going to put two tablespoons
12:32
in. And then we're going to put in one
12:35
tablespoon
12:36
of taco seasoning.
12:40
Now, I tend to like to use my blend
12:43
because I know what's in it. And there's
12:45
no additives, no preservatives, no cakey
12:48
mixture, nothing like that. I always
12:50
make a big batch, which is just about
12:52
this much right here.
12:55
It usually fills the canister though.
12:57
Yeah, it's a little low.
12:59
Yeah, it's a little low, but we use it
13:00
for a lot of stuff. All right. What
13:02
happened to my one tablespoon?
13:04
Put it in the bag.
13:05
There we go. And then we're just going
13:08
to whisk that together
13:14
till it gets nice and combined.
13:16
All right, we're going to add in two
13:18
cups of chicken broth. Now, we've got
13:20
the 33% less sodium chicken broth
13:24
because we can adjust the seasonings as
13:26
we go.
13:28
All right,
13:35
we want this nice and smooth.
13:42
Now that we got that heated through,
13:44
we're going to add in half a cup of our
13:46
shredded cheese. So, I'm just going to
13:48
use my 1/4 cup here. Make sure you
13:50
measure.
13:52
You want enough for the ending.
13:57
There we go. There we go. Look at that.
14:00
We still got cheese.
14:04
All right. We're going to stir this
14:06
together until the cheese melts. We're
14:08
going to turn down the heat to a medium.
14:12
It is a medium. All right.
14:16
And then we're going to add in one cup
14:18
of sour cream. I'm just going to use the
14:21
same tool that I used for the yogurt.
14:28
There we go. Get that in. And then we're
14:31
going to add in one can of green
14:34
chilies. They're diced
14:38
and it's 4 oz.
14:43
And we'll just whisk it all together.
14:44
You don't want to bring that to a boil.
14:46
That's why we're lowering the heat.
14:50
And if you don't want the green chilies
14:51
in there, you don't have to add them.
14:56
Up to you.
15:00
All right. I'm just going to scrape off
15:01
here to get all that sour cream off.
15:07
All right. We're going to whisk this
15:08
together
15:12
till it's nice and smooth. Then we'll
15:15
turn off the heat
15:18
again. Grab a spoon and give it a taste
15:21
for flavor. If you need to add any other
15:23
seasonings to it, this is the time.
15:28
I'm going to do that right now that I've
15:30
got everything kind of incorporated.
15:38
Wow. Oh, that's delicious.
15:42
Nice and creamy. I love the green
15:44
chilies in there. It gives it a pop of
15:46
flavor.
15:48
Let's build some anchiladas.
15:52
Now, I added some corn starch, which
15:54
adds a little bit of carb to it. So,
15:56
just be careful when you do that because
15:58
we're trying to thicken that up because
15:59
almond flour doesn't thicken as well as
16:01
we thought it would. Or you can add some
16:03
flour to it. But flour is going to give
16:05
you more carbs than the corn starch. You
16:09
can also thicken up with a mashed
16:11
potato. Add that to it if you want. I'm
16:14
going to put some of the sauce here. You
16:16
can see how thin that is. And that's
16:17
totally fine because we're going to have
16:19
those corn tortillas going in. Put like
16:22
that right there. Going to move it
16:24
around. Coat the bottom of our dish with
16:27
it.
16:30
Oh, look at all those green chilies.
16:31
Mhm. All right, talking of corn
16:34
tortillas, here they are right here.
16:38
I'm going set that right there.
16:41
Now, these are very pliable, so I don't
16:44
need to really heat them up in the
16:45
microwave. Now, if you have them and
16:47
they're kind of dried out a little bit,
16:48
you want to put them in the microwave
16:50
with a wet paper towel over them, kind
16:52
of steam them a little bit. Just about
16:53
10 or 15 seconds. You don't want to do
16:55
too much to them. This is what I'm using
16:57
right here.
17:00
They're the tortilla corn yellow
17:04
5 in or so. Not very big. So, what we're
17:08
going to do is take some of our chicken
17:11
mixture here.
17:15
Oh, two tablespoons.
17:23
And then we're just going to roll up the
17:25
tortilla.
17:28
Put it in our pan.
17:32
There's 20 in the package there. So,
17:34
we're going to see how many we're going
17:35
to make of this.
17:39
That looks good like that.
17:42
Like little street tacos.
17:44
Yep.
17:52
You're just going to keep rolling
17:55
till you get to the last of the chicken.
18:00
Somebody might be cleaning out that
18:02
bowl.
18:02
Mhm.
18:09
All right. What do we got here? 2 4 6 8
18:13
10 12 13 H.
18:16
Baker's dozen. baker's dozen. All right,
18:19
let's finish these up. All right, we're
18:21
going to pour the remainder of the sauce
18:24
over our enchiladas
18:31
just to cover. I may have some sauce
18:33
left over.
18:36
I don't want it too soupy in there.
18:41
All right, that looks good. We're going
18:43
to take the remaining of the cheese that
18:46
we had. Put that all on top.
18:53
Oh my goodness. I cannot wait.
18:57
It's all you need.
18:59
Or if you want more cheese, you can put
19:01
it on there.
19:05
There we go. All right. I got my oven
19:08
preheated at 350°.
19:10
We're going to pop this in there for
19:12
about 22 minutes until the cheese is
19:14
nice and melted and everything is kind
19:16
of pulled together. We're going to put
19:17
it on broil for just a few minutes to
19:19
give it a nice golden color across that
19:21
cheese. I'll be back, y'all. Look at
19:25
these. Those are beautiful. Let's go in.
19:34
Look at that.
19:42
They absorbed all that sauce.
19:46
A white creamy chicken anchilada low
19:49
carb meal. Let's give that a try.
19:55
Oh my gosh, it absorbed all that liquid.
20:00
Cheesy goodness.
20:03
Here's my bite.
20:18
You know why go anywhere when you can
20:20
make it at home?
20:22
Those corn tortillas are good. Love
20:26
them.
20:28
You don't need white flour tortillas. Do
20:30
the corn. It absorbs all those flavors.
20:35
Make your chicken at home, too.
20:42
Make sure you give me a thumbs up on
20:43
this one. If you're new to the channel,
20:45
hit that subscribe button down below and
20:46
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20:48
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20:52
Y'all share this with family and friends
20:54
who are looking for low carb or any
20:57
recipe like this here. I'll see y'all on
21:00
the next episode. Bye.
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