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Sour Cream Chicken Enchiladas- THM, Low Carb

Sour Cream Chicken Enchiladas

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  • Author: Sarah Criddles
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes

Description

A low carb TexMex recipe that is full of flavor.  It’s creamy cheesiness is hard to pass up!


Ingredients

Chicken Mixture-
2-4 chicken breast, cooked & shredded (save some broth back about a cup)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp cumin
1 tsp salt
8 tortillas (low carb, I use the HEB or Mission Brand)
2 cups of shredded cheddar cheese

**Optional add pico to the enchiladas as pictured, a spoonful each.

Sour Cream Sauce-
1- 8oz block of cream cheese
1 cup of sour cream
1 jalapeno
2 cloves of garlic
1/2 to 1 cup of reserved chicken broth (or water)
1 tsp salt
1 tsp chili powder
1 tsp onion powder
1 tsp cumin

Guac-
3 avocados
2 cloves of garlic chopped
1 roma tomato sliced & chopped
1 handful cilantro chopped
1/4 cup of red onion chopped
1/2 lime squeezed
1 tsp salt
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder


Instructions

Preheat oven to 350 degrees.

Spray baking dish with cooking spray.

Shred your cooked chicken in a bowl.

Add your spices.

Roll mixture up in tortillas in two large glass baking pans.

Clean & core jalapeno.

Put the jalapeno and garlic cloves into blender.

Add your sour cream, spices, cream cheese, & chicken broth.

Blend well.

Pour over tortillas.

Cover with cheese.

Cover with foil and bake for 25 minutes at 350 degrees.

Make your guac by chopping all the vegetables, adding spices and lime juice and mixing well.

Scoop on top of your enchiladas.

***Add pico or salsa to add on top as well.

 

ENJOY!!!!!!!

**I would serve with a side salad and have plenty of salsa to add on top.


Notes

This serves 4.