Get the Recipe: Keto Sour Cream Chicken Enchiladas
Ingredients
For the Chicken Filling
- 4 cups shredded chicken, cooked
- 4 ounces cream cheese
- 1 4 ounce can mild green chiles
- 1/4 cup chopped green onions
- 1 cup shredded cheddar cheese
Green Chile Enchilada Sauce
- 1 15 ounce can Green Chile Enchilada Sauce
- 8 ounces sour cream
You will also need:
- Between 10-12 small low carb Tortillas for rolling, corn, or flour if not low carb
- 1 cup shredded cheddar for the topping
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
- To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
- Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll Lay the enchilada seam side down.
- Repeat until all the chicken mixture has been used.
- Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
Notes
I used the small Mission Carb Balance Tortillas for this recipe. You can use the larger ones if you wish.
Net carbs are 7.8 g per serving using Mission Carb Balance Street Taco Tortillas
Serving: 2 Enchiladas (nutrition calculated with Mission Carb Balance Street Taco Tortillas), Calories: 481kcal, Carbohydrates: 25.5g, Protein: 37g, Fat: 32.2g, Cholesterol: 132mg, Sodium: 815mg, Fiber: 17.7g, Sugar: 1.1g
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