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
Read more on next page
The Amazing Benefits of Castor Oil: My 30-Day Journey
Why You Should Sleep On Your Left Side
Home Made Cabbages Rolls
Just One Leaf of This Plant Is Worth a Gold Mine: Physalis (Canapum) – What It’s Used For
Garlic Butter Beef & Spinach Tortellini – A One-Pan Flavor Explosion!
Homemade sweets without an oven: Quick dessert with a taste everyone loves
A Culinary Delight: Rediscovering Boiled Chicken Liver
The Art of Selecting the Perfect Watermelon: A Guide to Sweetness and Ripeness
Kid Rock Refuses to Let Taylor Swift Join Him On Stage, “Go Home Girl, Your Music Is Bubblegum”