This cheesy chicken enchiladas recipe is one my sister Amy is well known for. I’ve adapted it to make it a bit healthier, while still keeping it super creamy. To make the recipe low-carb just omit the tortilla and spoon the chicken mixture directly into the baking dish to top with cheese. We like to have a side of roasted bell pepper and lots of individual toppings–to make it a truly hearty Mexican dish.

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Serves 6

Chicken Enchiladas Ingredients

1 1/2 lb organic chicken breast, cut into small pieces

1 medium sweet onion, diced, with a little reserved for topping

1 cup reduced-sodium chicken broth

1 1/2 Tbsp garlic powder

5 oz (usually 1/2 of a 10 oz) container natural condensed cream of chicken soup

Frozen cauliflower rice (equivalent to 6 servings), thawed

0 to 6 whole grain flat tortillas

1 cup shredded cheddar or three-cheese mix (organic or light)

Optional toppings: fresh sliced avocado, plain organic yogurt or sour cream, salsa, fresh cilantro, roasted red bell peppers

Chicken Enchiladas Directions

  1. Preheat the oven to 375 degrees F.
  2. Heat a very small amount of butter in a very large skillet¬†on medium-high. Saute the chicken and onion (minus what onion you’ll be using for topping) together for a few minutes until the onion is translucent.
  3. Add the chicken broth, cover to cook the chicken through for 5 minutes. Then take the lid off and simmer to let most of the liquid evaporate, about 10-15 minutes more.
  4. Add the garlic powder, cream of chicken soup, and thawed cauliflower rice. Stir until combined.
  5. Put an equal amount of mixture into each tortilla, roll up, and place in a greased 9×13 glass baking dish (or just spoon into the dish if you’re going without the tortillas.)
  6. Top with the cheese and bake until the cheese is melted and very slightly browned, about 10 minutes.
  7. Serve with your choice of toppings.Amy's cheesy chicken enchiladas chicken enchiladas chicken enchiladas