Cheesy Chicken Enchiladas

Cheese, chicken, garlic...oh my! I'm updating a huge favorite here on my blog!  I made it a printable and with a much lovelier picture.  This was one of if not the FIRST recipe I did share on my blog. It has been a hit and a true family favorite for so many of you.  You all are such a blessing to me! cheesychickenI want to thank my new friend, Kristen for taking this picture!  Because of some new dietary restrictions, I cannot eat gluten and dairy right now.  I had a little photo contest and she took this gorgeous shot!  Check out her site: Kristen Hay Photography Ingredients:
  • 6 low carb tortillas (I used La Tortilla Factory with 3 net carbs)
  • 1/4 to 1/2 cup onion, diced
  • 4 chicken breast or a can shredded chicken
  • 1 can green chillies
  • 1 stick butter
  • 1 cup sour cream or 0% Greek Yogurt
  • 1 cup Colby jack cheese + 1/2 cup more for the top
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp minced garlic
  • salt and pepper
-Cook your chicken in the skillet with some butter or you can use canned chicken like I did. The canned chicken made it one step easier.  Shred it if you cooked your chicken breast. -I mixed 1 cup of cheese in with the chicken.  I used 6 tortillas and I put this filling into the tortillas, evenly.  I wrapped each one up nicely and put them face down so they would stay shut. I used a 9 by 13 baking dish. -In a saucepan, place the butter, sour cream, cumin, chili powder, salt, pepper, green chilies, minced garlic and half an onion.  Heat until the butter is melted and the mix is smooth.  I poured this mixture over the tortillas. -I topped the tortillas with extra cheese.(about 1/2 cup) -Bake for 30 minutes at 350 degrees. I ate two enchiladas for my meal.  I'd eat a side salad or some non-starchy veggies as well.  I try to keep store bought carbs at 6 or under for a meal as the book suggests. This could serve 4 depending on how much your family eats.  You could possibly spread the mix between 8 tortillas and stretch it out.  This is so yummy!  We’ll have leftovers for my lunch this week.  You could put a little salsa or sour cream on top if you want. My inspiration for this recipe was my dear friend, Angel.  She used some lavish bread for her wraps in this recipe. She used another can of chilies and more of the spices listed.  You can really make this recipe your own and be creative! I hope you enjoy this as much as we did! Printable:
Cheesy Chicken Enchiladas
Author: Jennifer Griffin
Prep time:
Cook time:
Total time:
Serves: 4-6
Cheesy Chicken Enchiladas...yummy, cheesy and delish for the whole family!
Ingredients
  • 6 Low carb tortillas (I used LaTortilla Factory with 3 net carbs)
  • 1/4 to 1/2 cup onion, diced
  • 4 chicken breast or a can shredded chicken
  • 1 can green chillies
  • 1 stick butter
  • 1 cup sour cream or 0% Greek Yogurt
  • 1 cup Colby jack cheese + 1/2 cup more for the top
  • 1 tsp cumin
  • 1 tsp of chili powder
  • 1 tsp of minced garlic
  • salt and pepper
Instructions
  1. Cook your chicken in the skillet with some butter or you can use canned chicken like I did. The canned chicken made it one step easier. Shred it if you cooked your chicken breast.
  2. I mixed 1 cup of cheese in with the chicken.
  3. I put this filling into the tortillas, evenly. I wrapped each one up nicely and put them face down so they would stay shut.
  4. In a saucepan, place the butter, sour cream, cumin, chili powder, salt, pepper, green chilies, minced garlic and half an onion.
  5. Heat until the butter is melted and the mix is smooth.
  6. I poured this mixture over the tortillas.
  7. I topped the tortillas with extra cheese.(about 1/2 cup)
  8. I used a 9 by 12 glass baking dish. 350 for 30 minutes!
Pin: Cheesy Chicken Enchiladas (S)  

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

16 Responses to “Cheesy Chicken Enchiladas”

  1. Debra Schramm

    Smoked Gouda is our favorite cheese to add to this recipe!

    • godzgaljen@gmail.com

      It was a 14.6 oz can or something close to that. 🙂 We have Keystone meats in my area.

      • Erin

        Shoot just saw this and my can was 12.5oz. Didn’t make 6 only 5. 🙁 I have a family of 5. Oh well I put in a frozen pizza for the kids to add.

          • godzgaljen@gmail.com

            4 chicken breasts is what I use. I also have cans of chicken breast chunks from Sam’s Club. I think mine are 13 oz a can. You’d NOT need 4 cans. I’d probably use 2 at the most.

  3. AJ Eberly

    Thanks so much for the yummy recipe! Do you think they would freeze well? Maybe the question should be, would they thaw well? They would be so nice to have available in the freezer.

  4. Aubree

    Hey, I am excited to try this with my picky eaters! Thank you for making some great THM choices!

  5. Janelle

    I have been unable to locate low carb tortillas. Any thoughts on making this in a crock pot? Should I add the enchilada sauce or leave it out? Thoughs

    • godzgaljen@gmail.com

      I usually find them in the bread isle. I buy La Tortilla Factory. 🙂

  6. Gwen Gaillot

    I made this for supper tonight. It was delicious! Thanks for posting it.

  7. Kayley

    This looks delicious. What size tortilla do you use? I’m guessing it’s either fajita or the normal tortilla size.

    • godzgaljen@gmail.com

      I’m not sure on an exact size..it’s the only size I’ve found in low carb. I’m sure it’s what you can find at a grocery.

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