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Just 4 ingredients make up this Easy Green Chile Chicken Enchiladas recipe! Low carb flour tortillas are stuffed with chicken and cheese, topped with green enchilada sauce and even more cheese. Garnish with sour cream, another drizzle of the sauce and parsley. So good!
The first step is to poach a chicken breast in a good, flavorful chicken broth. I also seasoned with salt, pepper and my favorite all around spice blend, Mrs. Dash original. Since there are so few ingredients, it really pays to flavor the chicken well. A hand mixer makes quick work of the shredding. Where has this hack been all of my life?
I used mozzarella cheese, but you could use Monterey Jack or even Pepper Jack if you like things with a bit more spice.
Iām also using low carb flour tortillas to keep the carbs down. I topped them with some of the shredded chicken and a bit of the cheese.
I used an 8ā³ x 8ā³ square glass pan and it fit four nicely. There is just enough sauce underneath to keep things from sticking and about another 1/4 cup on top.
Top with more cheese.
Bake at 350 degrees until golden and bubbling. Everything is technically already cooked, so you want to warm things through and melt that cheese.
Top with a bit more of the reserved green chile sauce, a dollop of sour cream and a garnish of parsley.
Did you make this recipe for Easy Green Chile Chicken Enchiladas? Leave me a comment below and let me know what you thought! And if you enjoyed this post, please share it with your friends š
Easy Green Chile Chicken Enchiladas {Lower Carb}
Ingredients
FOR THE POACHED & SHREDDED CHICKEN:
- 1 medium Chicken Breast alternately, you could opt for store bough rotisserie chicken
- 2 c Chicken Broth
- 1 tsp Mrs. Dash Original Seasoning Blend
- 1/4 tsp Salt
- 1/8 tsp Pepper
FOR THE ENCHILADAS:
- 1 c Mozzarella or Monterey Jack Cheese grated
- 1 1/2 c Green Chile Enchilada Sauce
- 4 Low Carb Tortillas or any tortilla, if you are not doing low carb
FOR SERVING:
- 4 tbsp Sour Cream
- 1 tbsp Parsley chopped
Instructions
TO POACH THE CHICKEN BREAST:
- In a sauce pan over medium high heat, bring 2 cups of chicken broth to a boil. Add the chicken breast and seasonings. Reduce the heat and simmer, turning every so often until the internal temperature reads 165 degrees on a thermometer. Set aside to cool slightly.
- Place the warm chicken in the bowl of an electric mixer or, using a hand mixer on low speed, process until the chicken is shredded to the desired consistency.
- Preheat oven to 350 degrees.
- Add 1/2 cup of the green enchilada sauce to the bottom of a 8" glass pan.
- Place a few tablespoons of the chicken in the top third of the tortilla and top with about 1 tbsp of the cheese. Roll tightly and place onto the sauce.
- Top the four enchiladas with more sauce and cheese. Bake for about 20 minutes or until golden and bubbling. You can always put it on the top shelf in your oven for 5-10 minutes of the cooking time for a bit more golden color. Just keep an eye on it so it doesn't burn.
- Allow to cool for a couple of minutes and then place onto serving dish. Top with a bit more of the sauce, a dollop of sour cream and parsley to garnish. Enjoy!