INGREDIENTS:
One can of diced green chiles and two cups of cooked, shredded chicken
Half a cup of sour cream
Half a cup of cream cheese
Half a cup of chicken broth, one teaspoon each of cumin and garlic powder
Low-carb tortillas (or, for a ketogenic alternative, lettuce leaves) with salt and pepper to taste
Monterey Jack cheese, shredded
Fresh cilantro, chopped (for garnish)
INSTRUCTIONS:
- Set the oven’s temperature to 350°F (175°C).
- Add chicken broth, sour cream, cream cheese, cumin, garlic powder, salt, pepper, and diced green chilies to a pot. Heat the mixture until the sauce is smooth and the cream cheese has melted.
- Add the chicken shreds and mix thoroughly.
- Place each low-carb tortilla on a baking dish, seam side down, after spooning the chicken mixture onto it.
- Cover the enchiladas with any leftover sauce and sprinkle Monterey Jack cheese on top.
- Bake for 20 to 25 minutes, or until the cheese is bubbling and melted.
- Before serving, garnish with chopped cilantro.
- Air Fryer Pull Apart Cheese Garlic Bread
- Classic Southern Pea Salad
- Bring a basket of French fries and toss them with spices
- Beef Barley Soup Crock Pot
- Bits of Garlic Bread Ritz