This is my family's favorite recipe for Low Carb Chicken Enchiladas. It works with either red or green, so go with your favorite or change it up and try it both ways. It's recipes like this that prove that low-carb family dinners are not just possible, but also incredibly delicious!
It's fun to have "tortillas" so that it really seems authentic like a traditional enchilada - however - if you don't have the time or patience for making low-carb tortillas then it is entirely possible to make this casserole without it. Simply spread some sauce in the bottom of the pan, then throw in the filling in one big pile, and top with the rest of the sauce and cheese.
For the shredded chicken in the filling: sometimes I'll use 2 rotisserie chickens (skin and bones removed and meat shredded) and other times I'll throw 4 chicken breasts in the slow cooker, cover with some broth and cook on low for 6 or high for 4 hours, then season with salt and pepper and shred.
2 tablespoons heavy cream
2 tablespoons coconut flour
pinch of salt and pepper
2 tablespoons butter
6 tablespoons shredded cheddar cheese
1 teaspoon minced garlic
1 yellow onion, diced
1 (4oz) can diced mild green chile
4 ounces cream cheese
4 cooked, shredded chicken breasts
¼ cup cilantro, minced - plus more for garnish
1 teaspoon sea salt
1 (16 oz) jar enchilada sauce (red or green)
1 cup shredded cheddar cheese
½ cup Cherry Tomatoes, chopped for garnish
To make one tortilla: In a small mixing bowl combine 2 eggs, 1 teaspoon cream, 1 teaspoon coconut flour, 1/8 teaspoon onion powder and a pinch of salt and pepper. Whisk until smooth and fully incorporated.
Place a medium skillet over medium-low heat. Melt 1 teaspoon of butter and swirl to evenly coat the surface of the skillet. Pour the tortilla batter into the skillet. Cook, undisturbed until bubbles form in the center of the tortilla, about 3 minutes. Use a spatula to loosen the sides of the tortilla. Flip the tortilla and sprinkle with 1 Tablespoon of cheddar cheese. Cook for an additional 10 seconds. Transfer the tortilla to a plate.
Repeat to make 5 more tortillas.
Preheat the oven to 350 degrees F. Place a medium sized skillet over medium-high heat. Add the olive oil. Add the garlic and cook for 3 minutes, until fragrant. Add the onions and cook until soft, about 3 minutes. Stir in the chiles. Mix in the cream cheese. Once melted, remove from heat.
Place the shredded chicken in a large mixing bowl. Stir in the cilantro, fajita seasoning, salt and pepper. Add the cream cheese mixture and mix until fully combined.
Spread ¼ cup enchilada sauce over the bottom of the casserole pan. Divide the chicken filling between the 6 tortillas and place in the pan. Top with remaining sauce and sprinkle with the cheese. Bake uncovered for 20-25 minutes, until the cheese is melted. Garnish with cilantro and chopped cherry tomatoes.
To make this recipe without tortillas - casserole style - simply skip the tortilla section, and place the chicken filling directly into the pan in step 3. Nutrition without the tortillas is 314 calories, 16g fat, 9g carb, 31g protein.