Low Carb Enchiladas

Low Carb Enchiladas created by 2Bleu

low carb & delicious

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
  • Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
  • Fill tortillas with the chicken mixture then place into a glass baking dish.
  • Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.
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RECIPE MADE WITH LOVE BY

@FDADELKARIM
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@FDADELKARIM
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"low carb & delicious"
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  1. Linda Maxey
    what brand tortillas did you use ?
    Replies 1
  2. 2Bleu
    Other than the amounts being off a bit, this is a pretty tasty dish. The can of Enchilada sauce we bought was 14 oz and still was not enough (usually 1 can covers the top and bottom of the casserole) but since some sauce was used in the filling, and I still had to use some for the bottom of the pan, I adjusted it by using Pace Picante sauce to the top with the little remaining enchilada sauce. I used shredded chicken rather than ground and also added some adobo seasoning and chopped jalapenos to the mix (we like it spicy). It also needed about 1/2 cup more cheese. We got 6 enchiladas. Overall a great recipe, just be sure and get 2 cans of sauce next time. Thanks for sharing the recipe, made for PRMR
    Reply
  3. 2Bleu
    Low Carb Enchiladas Created by 2Bleu
    Reply
  4. 2Bleu
    Low Carb Enchiladas Created by 2Bleu
    Reply
  5. FDADELKARIM
    low carb & delicious
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