Low-Carb Chicken Enchiladas

Recipesfull introduces to you: Chicken Breast Recipes. (Low-Carb Chicken Enchiladas). Traditional Mexican dish adapted to fit into a low-carb diet. Low-carb tortillas are stuffed with a spicy chicken mixture and baked with a sour cream and Cheddar cheese topping. I serve this with a mock Mexican rice and black bean recipe using low-carb spaghetti. No one will know it's low-carb if you don't tell them!

Brief

Prep 20 mins

Cook: 1hr30 mins

Additional: 15 mins

Total: 2hrs5 mins

Servings: 6

Yield: 6 enchiladas

Low-Carb Chicken Enchiladas

Ingredients

1 pound skinless

boneless chicken breasts

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

salt to taste

water to cover

1 tablespoon olive oil

1 medium green bell pepper

chopped

¼ cup chopped onion

1 tablespoon chopped garlic

1 (15 ounce) can petite diced tomatoes

undrained

1 (16 ounce) container sour cream

cooking spray

6 low-carb tortillas

2 cups shredded Cheddar cheese

Meat and Poultry

Directions

Step 1

Place chicken breasts chili powder cumin coriander and salt in a pot over medium-low heat. Add enough water to cover. Simmer chicken until no longer pink in the center about 30 minutes. Remove chicken from the broth and cool until easily handled about 10 minutes.

Step 2

While chicken is cooling continue boiling broth until reduced to about 3 cups.

Step 3

Heat olive oil in a skillet over medium heat. Saute green bell pepper onion and garlic until tender about 5 minutes. Stir in tomatoes and cook until heated through.

Step 4

Add 1/2 of the vegetable mixture to the chicken broth. Stir in sour cream and simmer stirring often until sauce is the consistency of a thin gravy about 15 minutes.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Step 6

Shred chicken with two forks and stir into the remaining vegetable mixture. Place 1/6 of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour sour cream sauce evenly over tortillas. Cover baking dish with foil.

Step 7

Bake in the preheated oven until heated through about 30 minutes. Uncover and sprinkle Cheddar cheese over the top. Continue baking until cheese is melted and sauce is bubbly about 10 minutes. Let stand for 5 minutes before serving.

Nutritional Information

Low-Carb Chicken Enchiladas

Servings Per Recipe:6

Calories: 495

% Daily Value *

Protein: 32.8g 66%

Carbohydrates: 20.5g 7%

Dietary Fiber: 10.1g 41%

Sugars: 3g

Fat: 34.9g 54%

Saturated Fat: 18.6g 93%

Cholesterol: 111.9mg 37%

Vitamin A Iu: 1942.8IU 39%

Niacin Equivalents: 9.9mg 76%

Vitamin B6: 0.3mg 20%

Vitamin C: 23.5mg 39%

Folate: 21.3mcg 5%

Calcium: 416.5mg 42%

Iron: 3.3mg 19%

Magnesium: 40.5mg 15%

Potassium: 419mg 12%

Sodium: 641.7mg 26%

Thiamin: 0.1mg 9%

Calories From Fat: 313.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.