In the heart of the Midwest, where the fields stretch as far as the eye can see, we often find comfort in the warmth of a home-cooked meal. These low carb baked chicken enchiladas are a delightful twist on a classic Mexican dish, perfect for those looking to enjoy the rich flavors without the extra carbs. This recipe brings together the tender, seasoned chicken with the creamy embrace of melted cheese, all wrapped in a low-carb tortilla. It’s a dish that speaks to the soul, reminiscent of family gatherings and the joy of sharing a meal with loved ones.
These enchiladas pair beautifully with a fresh garden salad, perhaps with a tangy vinaigrette to cut through the richness of the cheese. A side of sautéed green beans or roasted Brussels sprouts would add a lovely touch of green to your plate. For a true Midwestern touch, consider serving with a dollop of sour cream and a sprinkle of fresh cilantro on top.
Low Carb Baked Chicken Enchiladas
Servings: 4
Like Low Carb for more
Ingredients
2 cups cooked chicken breast, shredded
1 cup enchilada sauce
1 cup shredded cheese (cheddar or Monterey Jack)
8 low-carb tortillas
1 cup shredded lettuce or cabbage
1/2 cup diced tomatoes
1/4 cup chopped onions
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste
Directions
CONTINUE READING NEXT PAGE
How To Make Baked Char Siu Recipe
𝗪𝗮𝗿𝗺 𝗣𝗼𝘁𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱
Transform Your Home into a Pest-Free Zone with Cloves and Bay Leaves
Bring a basket of fried potatoes and mix them with herbs
Burn Belly Fat Like Crazy
Salz: Gießen Sie es in den Duschabfluss – etwas Unglaubliches passiert | Ratschläge des Klempners
I didn’t know about this!
Crispy Batter Mix Recipe: The Secret to Perfectly Golden, Crunchy Coatings!
Risotto with Butternut Squash and Sautéed Mushrooms: Autumnal Sweetness and Delicacy
