{"id":1681,"date":"2024-12-09T14:45:38","date_gmt":"2024-12-09T14:45:38","guid":{"rendered":"https:\/\/boodiz.com\/?p=1681"},"modified":"2024-12-09T14:45:38","modified_gmt":"2024-12-09T14:45:38","slug":"low-carb-white-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1681","title":{"rendered":"Low Carb White Chicken Enchiladas"},"content":{"rendered":"\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

One can of diced green chiles and two cups of cooked, shredded chicken
Half a cup of sour cream<\/p>\n\n\n\n

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)<\/p>\n\n\n\n

INSTRUCTIONS:<\/strong><\/p>\n\n\n\n

    \n
  1. Set the oven’s temperature to 350\u00b0F (175\u00b0C).<\/li>\n\n\n\n
  2. 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.<\/li>\n\n\n\n
  3. Add the chicken shreds and mix thoroughly.<\/li>\n\n\n\n
  4. Place each low-carb tortilla on a baking dish, seam side down, after spooning the chicken mixture onto it.<\/li>\n\n\n\n
  5. Cover the enchiladas with any leftover sauce and sprinkle Monterey Jack cheese on top.<\/li>\n\n\n\n
  6. Bake for 20 to 25 minutes, or until the cheese is bubbling and melted.<\/li>\n\n\n\n
  7. Before serving, garnish with chopped cilantro.<\/li>\n<\/ol>\n\n\n