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
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- Add the garlic powder, cream of chicken soup, and thawed cauliflower rice. Stir until combined.
- 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.)
- Top with the cheese and bake until the cheese is melted and very slightly browned, about 10 minutes.
- Serve with your choice of toppings.
