Chicken Enchiladas

Chicken Enchiladas

Chicken enchiladas

This is a quick and easy dinner that is sure to please everyone.

By using canned chicken you can have this dinner ready to serve in less than 30 min.

I like to serve the Chicken Enchiladas rolled up in my Coconut Flour Tortillas. With a side of green salad.

My kids also like to eat this as a chip dip with tortilla chips.

Chicken enchilada dip

Start by heating a tablespoon of oil in a pan. Add 1/2 chopped onion to the oil. Saute until translucent add one 7 oz  can of diced Green chilies to the onions.

Add in 16 oz of shredded chicken. Stir together. Cut one 8 oz Block of Cream cheese into 1 inch squares and add it to onions and chilies.

Stir until mixture is melted and creamy. Add 16 oz of sour cream. Add in 1 tsp each of Granulated onion and Garlic salt.

The secret ingredient is 4 Tbs of El Pato  Salsa de Chile Fresco. (Yellow can).

Chicken enchiladas

Enjoy!

 

 

Chicken Enchiladas

Yield: 16

Calories per serving: 151 g

Fat per serving: 11.7 g

Carbs per serving: 2.8 g

Protein per serving: 8.5 g

Fiber per serving: 0.2 g

Sugar per serving: 2.1 g

Chicken Enchiladas

Ingredients

  • 1/2 Diced Onion
  • 1- 7oz can Diced Green Chilies
  • 16 oz Cooked Shredded Chicken (I use canned)
  • 8 oz Cream Cheese
  • 16 oz Sour Cream
  • 4 Tbs El Pato (yellow can)
  • 1 tsp Granulated Onion
  • 1 tsp Garlic Salt

Instructions

  1. Start by heating a tablespoon of oil in a pan.
  2. Add 1/2 chopped onion to the oil.
  3. Saute until translucent
  4. Add 1- 7 oz  can of diced Green chilies to the onions.
  5. Add in 16 oz of shredded chicken.
  6. Stir together.
  7. Cut 1- 8 oz Block of Cream Cheese into 1 in squares and add it to Chicken, Onions and Chilies.
  8. Stir until it is melted and creamy.
  9. Add 16 oz of sour cream.
  10. Add in 1 tsp each of Granulated onion and Garlic salt. 
  11. 4 Tbs of El Pato  Salsa de Chile Fresco. (Yellow can). 
  12. Mix together
  13. Optional - cover in Cheese and broil in oven for a few min until bubbly!
  14. Serve rolled up in Coconut Flour Tortillas
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