Creamy Chicken Enchiladas Low Carb Recipes

CREAMY CHICKEN ENCHILADAS-LOW CARB

Creamy Chicken Enchiladas-Low Carb image

Make and share this Creamy Chicken Enchiladas-Low Carb recipe from Food.com.

Provided by Lv2Sun

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 chicken breasts, cooked and cut into pieces or 3 chicken breasts, shredded
1 (4 ounce) can green chilies, chopped
1/2 onion, chopped
1 (1 ounce) package cream cheese
2 cups grated cheddar cheese (Monterey Jack, Pepper Jack, etc.) or 2 cups your favorite cheddar cheese, mix (Monterey Jack, Pepper Jack, etc.)
1 pint heavy whipping cream
1 bit butter

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.

Nutrition Facts : Calories 577.7, Fat 50.2, SaturatedFat 29.1, Cholesterol 199.8, Sodium 326.6, Carbohydrate 5.5, Fiber 0.4, Sugar 1.8, Protein 26.9

CREAMY LOW CARB CHICKEN & CHILE ENCHILADAS

Creamy Low Carb Chicken & Chile Enchiladas image

When I decided to go low carb I had to work at revising my recipe (#284626 Creamy Chicken & Chile Enchiladas) so my family could still enjoy it. I was still in phase 1, so I didn't have enough carb room to use the low carb tortillas, but then it dawned on me that I could use crepes instead of tortillas. Making the crepes was easy and it worked out well!

Provided by Likkel

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 large eggs
2 tablespoons Atkins baking mix
1 tablespoon heavy cream
1 tablespoon water
2 teaspoons unsalted butter
1 lb chicken breast, cut into thin strips
8 ounces cream cheese, cut into cubes
1 (4 1/2 ounce) can green chilies
2 (10 ounce) cans green enchilada sauce
3 ounces cheddar cheese, shredded (3/4 c.)

Steps:

To make crepe batter: In a blender, combine eggs, bake mix, cream and water. Blend on high speed until batter is thin and smooth.
To make crepes: Melt 1/4 t. of the butter in an 8 inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom (about 1 minute). Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter until you make 8 crepes. Place a sheet of wax paper between the crepes, when you are finished cooking them to allow easy separation.
Pre-heat the oven to 400 degrees and then lightly grease a 9 x 13 inch baking dish.
In a 10 inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Add cream cheese and chilies, reduce heat to medium. Cook and stir until blended and the cream cheese is melted.
Spoon chicken filling on each crepe (about 1/4 cup @), roll up and place seam sides down in the baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 404.8, Fat 29.3, SaturatedFat 14.5, Cholesterol 204.8, Sodium 886.1, Carbohydrate 9.9, Fiber 0.3, Sugar 8.4, Protein 25.2

SKINNY CREAMY CHICKEN ENCHILADAS

Skinny Creamy Chicken Enchiladas image

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g

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