Lower Carb Chicken Enchiladas Food

CREAMY CHICKEN ENCHILADAS-LOW CARB

Steps:

• Sauté onion in small amount of butter.
• When transparent, add chicken pieces and can of green chilies.
• Mix well and add cream cheese.
• Cook over low heat until cream cheese melts.
• Put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese Pour the whipping cream over the top and then put the last cup of grated cheese over that.
• Bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.

CHICKEN ENCHILADAS (LOWER CARB-LESS FAT)

Steps:

• Heat oven to 350°.
• Spray 11"X 7" glass baking dish with cooking spray.
• In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
• In microwavable bowl place cream cheese and microwave for about 30 seconds or until it reaches spreadable consistency but not hot. Mix chicken, green chiles, and 3/4 cup of the shredded cheese into the softened cream cheese.
• Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam side down in baking dish. Pour sauce mixture over enchiladas.
• Cover; bake 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
• Optional: Brown under broiler a couple of minutes if desired.
• Serve with lime wedges. Garnish with additional cilantro sprigs if desired.

LOW CARB ENCHILADAS

Steps:

• 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.