Creamy Chicken Enchiladas
So Delicious, you wouldn't know they are low carb.
Ingredients
- 2 cups cooked chicken
- 8 oz white cheddar cheese, shredded (DIVIDED)
- 5 oz natural flavor greek yogurt
- 2 tsp garlic powder
- 3 TBS butter
- 2 TBS almond flour
- 1 TBS taco seasoning
- 2 cups low sodium chicken broth
- 1 cup sour cream
- 4 oz canned diced green chilies
- 10-14 (5") corn tortillas
Instructions
- Cook chicken per your preferred method and shred. (bake, boil, crockpot, or use fully cooked rotisserie chicken) NOTE: I use my oven baked chicken recipe on this site. Use search box to find "Oven Baked Chicken".
- Place cooked & shredded chicken into a medium bowl. Add 3/4 cup shredded cheese, garlic powder, and yogurt. Mix well to combine. Set aside.
- In a medium sauce pan melt butter. Stir in flour and taco seasoning. Cook for 1 minute. Stir in chicken broth and whisk well until smooth. Add in 1/2 cup of shredded cheese. Cook until cheese has melted. Turn off heat. Stir in sour cream & green chilies.NOTE: sauce will be thin. This is fine as the corn tortillas will absorb sauce during cooking process.
- Warm tortillas in microwave with a wet paper towel over them to help steam for 10-15 seconds to make them easy to roll.NOTE: if your tortillas are pliable enough, you won't have to microwave them.
- Lay out a tortilla on a clean work and place 2-3 TBS of chicken mixture in middle of tortilla and roll into an to an enchilada shape.
- Place 1 cup of the sauce into bottom of a 9 x 13 baking dish to coat. Place rolled enchiladas into baking dish seam side down. Pour 1/2 of the remaining sauce over the enchiladas.
- Sprinkle remaining cheese on top.
- Bake in 350 degree oven for 22 minutes until cheese has melted. Broil for an additional 3 minutes to brown the top. Enjoy.