I love “mexican” food! I am convinced it is because I was a baby in Texas and my first table food was from a local Mexican restaurant. Enchiladas have a warm spot in my heart and leave a warm feeling in my tummy but they are not typically considered a low carb meal. I’ve been determined to make some low carb chicken enchiladas and finally succeeded with a recipe! Sure hope you enjoy it as much as we do.
Low Carb Chicken Enchiladas
Ingredients for Enchiladas
1 lb ground chicken
12 slices deli style roasted chicken breast
3 tsp ground cumin
2 tsp garlic powder
2 tsp smoked paprika
1 small onion finely diced
1 jalapeno pepper (or your pepper of choice) finely diced
1.5 cups shredded sharp cheddar (I shred my own)
3/4 cup crumbled cotija cheese
toothpicks
Preheat oven to 350. In a skillet, scramble your ground chicken along with your onions and pepper. Remove from heat and add spices. Set aside while you make your enchilada sauce.
Ingredients for Enchilada Sauce
3 tbsp avocado oil (or vegetable oil)
4 tbsp all purpose flour
5 tbsp chili powder
1.5 tbsp smoked paprika
1.5 tbsp garlic powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp oregano
3 cups chicken stock or broth
Heat oil in a small pan over medium high heat. Add flour and whisk until there are no lumps. Add in remaining seasonings. Slowly add in chicken stock while whisking to ensure there are no lumps. Lower to medium heat and simmer about 15 minutes until thickened. Stirring occassionally to prevent burning. You can add more or less flour depending on the thickness you prefer of your sauce. This is not a spicy sauce. You can add a little cayenne if you would like.
Once your sauce is made. Spray a 9×9 casserole dish with non stick spray and spread a thin layer of enchilada sauce on the bottom.
Lay a slice of deli chicken in the dish and spoon in your ground chicken mixture, close with toothpicks. Repeat until you have used all of your chicken mixture. I typically get 10-12 enchiladas depending on how much I stuff them. If your deli slice chicken tears just wrap another slice around it and use a toothpick to close.
Once all your enchiladas are made in your casserole dish spoon enchilada sauce over them and add your sharp cheddar and cotija cheese on top.
Bake at 350 for 10 minutes until cheese is melted and bubbly. These Low Carb Chicken Enchiladas are so yummy and even better the next day!
Low Carb Chicken Enchiladas
Ingredients
- 1 lb ground chicken
- 12 slices deli style roasted chicken breast
- 3 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 small onion finely diced
- 1 jalapeno pepper or your pepper of choice finely diced
- 1.5 cups shredded sharp cheddar I shred my own
- 3/4 cup crumbled cotija cheese
- toothpicks
- 3 tbsp avocado oil or vegetable oil
- 4 tbsp all purpose flour
- 5 tbsp chili powder
- 1.5 tbsp smoked paprika
- 1.5 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 3 cups chicken stock or broth
Instructions
- Preheat oven to 350. In a skillet, scramble your ground chicken along with your onions and pepper. Remove from heat and add spices. Set aside while you make your enchilada sauce.
- Heat oil in a small pan over medium high heat. Add flour and whisk until there are no lumps. Add in remaining seasonings. Slowly add in chicken stock while whisking to ensure there are no lumps. Lower to medium heat and simmer about 15 minutes until thickened. Stirring occassionally to prevent burning. You can add more or less flour depending on the thickness you prefer of your sauce.
- Once your sauce is made. Spray a 9″ casserole dish with non stick spray and spread a thin layer of enchilada sauce on the bottom.
- Lay a slice of deli chicken in the dish and spoon in your ground chicken mixture, close with toothpicks. Repeat until you have used all of your chicken mixture. I typically get 10-12 enchiladas depending on how much I stuff them. If your deli slice chicken tears just wrap another slice around it and use a toothpick to close.
- Once all your enchiladas are made in your casserole dish spoon enchilada sauce over them and add your sharp cheddar and cotija cheese on top.
- Bake at 350 for 10 minutes until cheese is melted and bubbly. These Low Carb Chicken Enchiladas are so yummy and even better the next day!
Contact Robyn at Robyn@theneighborhoodmoms.com
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