Low Carb Enchiladas Cheesy Chicken Filling

Are you in the mood for a delicious, comforting dish that won’t derail your low-carb lifestyle? Look no further! These Low Carb Enchiladas Cheesy Chicken Filling are a scrumptious way to satisfy your cravings without the guilt. Packed with tender shredded chicken, creamy cheese, and a zesty enchilada sauce, these enchiladas are not only easy to make but also bursting with flavor. Perfect for a weeknight dinner or meal prep, this recipe will quickly become a family favorite.

What You’ll Love About This Recipe

This recipe is a game-changer for anyone looking to enjoy classic enchiladas without the carbs. You’ll love the following:

– Flavorful Filling: The combination of cream cheese, taco seasoning, and shredded chicken creates a rich and savory filling.
– Low Carb Alternatives: Using low carb crepes instead of traditional tortillas means you can indulge without sacrificing your diet.
– Quick and Easy: With just a few simple steps, you can have these enchiladas ready for the oven in no time.
– Customizable: Top with your favorite garnishes for a personalized touch.

Ingredient Checklist

To make your Low Carb Enchiladas Cheesy Chicken Filling, you will need the following ingredients:

• 8 low carb crepes
• 2 cups shredded chicken
• 4 ounces cream cheese, room temperature
• 2 teaspoons taco seasoning
• 1 ¾ cups Mexican blend shredded cheese, divided
• 1 ½ cups healthy red enchilada sauce
• Optional toppings: sour cream/plain yogurt, avocado slices, salsa

Cook’s Kit

Before you get started, make sure you have the following tools handy:

• Mixing Bowl: For combining the chicken filling.
• 9×13 Baking Dish: To hold your assembled enchiladas.
• Spatula: For spreading the filling and sauce.
• Measuring Cups and Spoons: To ensure accurate ingredient amounts.
• Oven: Preheated to cook the enchiladas to perfection.

Build Low Carb Enchiladas Cheesy Chicken Filling Step by Step

Step 1: Prepare the Filling

In a mixing bowl, combine the shredded chicken, cream cheese, taco seasoning, and 1 cup of the Mexican blend shredded cheese. Mix until well combined and creamy.

Step 2: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Take a low carb crepe and spoon a generous amount of the chicken filling onto one end. Roll it up tightly and place it seam-side down in your greased baking dish. Repeat this process until all crepes are filled.

Step 3: Add the Sauce

Pour the healthy red enchilada sauce evenly over the rolled enchiladas, ensuring they are well-coated. Feel free to add more sauce if you like them extra saucy!

Step 4: Top with Cheese

Sprinkle the remaining ¾ cup of Mexican blend shredded cheese over the top of the enchiladas for that cheesy goodness.

Step 5: Bake

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.

Step 6: Serve with Toppings

Once baked, remove from the oven and let it cool for a few minutes. Serve with your choice of toppings like sour cream, avocado slices, or salsa for an extra burst of flavor.

Budget & Availability Swaps

If you’re looking to swap out any ingredients or save a bit on your grocery bill, consider these options:

• Use leftover rotisserie chicken for convenience.
• Substitute cream cheese with Greek yogurt for a lighter option.
• Choose a different cheese blend depending on what you have on hand.
• Make your own enchilada sauce using canned tomatoes, spices, and broth if store-bought isn’t available.

Avoid These Traps

To make sure your Low Carb Enchiladas Cheesy Chicken Filling turns out perfectly, keep these common pitfalls in mind:

• Don’t overfill the crepes, as this can make them difficult to roll up.
• Ensure your cream cheese is at room temperature for easier mixing.
• Watch the baking time closely; overbaking can dry out the enchiladas.
• Be cautious with the taco seasoning; adjust according to your taste preference.

Save It for Later

These enchiladas are perfect for meal prep or leftovers! Here’s how to store and reheat them:

• Refrigerating: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the assembled enchiladas before baking. Just cover tightly and store for up to 3 months. Thaw in the refrigerator before baking.
• Reheating: To reheat, bake at 350°F (175°C) until warmed through, about 15-20 minutes.

Quick Q&A

Can I make these enchiladas vegetarian?

Yes! You can easily substitute the chicken with sautéed vegetables such as bell peppers, zucchini, or mushrooms for a delicious vegetarian option.

What can I use instead of low carb crepes?

If you can’t find low carb crepes, you can use cauliflower tortillas or make your own low carb tortillas using almond flour.

How can I make the enchiladas spicier?

Add diced jalapeños or a dash of hot sauce to the filling for an extra kick!

Can I use a different type of cheese?

Absolutely! Feel free to experiment with different cheeses like Monterey Jack, Pepper Jack, or even mozzarella for a milder flavor.

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Let’s Eat

Now that you have all the information you need, it’s time to dig in and enjoy your delicious Low Carb Enchiladas Cheesy Chicken Filling. This dish combines all the flavors you love in a way that aligns with your dietary goals. Whether you’re serving it for dinner or meal prepping for the week, these enchiladas are sure to please everyone at the table. So, gather your ingredients and get ready for a cheesy, satisfying feast that will make you forget you’re eating low carb!