Court's Creamy Chicken Enchiladas

This blog post marks the first in an exciting new venture at Keto with Courtney: FREE weekly recipe blogging! 

Every Friday, affectionately now known around here as "Free Recipe Friday," I'll be sharing a favorite meal, snack, or treat from my Keto kitchen with you! 

I can't promise the photos will be beautiful 🙈 (as that is NOT my strong suit in life) but I can promise you delicious, filling, weight loss friendly ketogenic whole food meals and treats your entire family will enjoy!

For the first official #freerecipefriday share, I decided to share the details of the amazing Creamy Chicken Enchiladas I whipped up for supper for my husband and I earlier this week. 

This recipe does hinge on a particular recipe from my cookbook- Everyday Keto Favorites ! If you haven't grabbed your copy, I hope you do soon! It's gotten rave reviews from keto and non keto eaters alike and will provide you with a variety of mouth-watering blood sugar friendly meals, snack, bread, breakfast, and dessert options!

If you don't have my cookbook and can't grab a copy, feel free to try this recipe out using another keto friendly tortilla recipe, or even a large cabbage leaf would work well here!

Courtney's Creamy Chicken Enchilada's!

Serves: 4 (1 Enchilada per serving- bigger eaters will want 2!)

4 Easy Tortillas (pg. 24) in my Everyday Keto Favorites Cookbook

12 oz. cooked and diced well seasoned chicken breast

100 g. Finely Diced Green Pepper

50 g. Finely Diced Yellow Onion

1 T. Salted Butter

1/2 C. Sugar-Free Red Enchilada Sauce

6 oz. 1/3 Reduced-Fat Cream Cheese

1/4 C. Sour Cream

1.5 T Clean Taco Seasoning

1/2 C. Sheredded Sharp Cheddar

Make your quick and easy Tortillas per cookbook instructions (use Masa option as suggested for best taste and texture for this recipe)

Preheat oven to 350 degrees F.

To a hot skillet, add your butter and melt. Add finely diced pepper and onion and cook until soft and tender. Now add Diced chicken breast and 1/2 T. Taco Seasoning and mix until meat is hot. Set aside.

Make your enchilada filling by combining your hot meat and veggie mixture with 3 oz. of the cream cheese, 2/3 of the Enchilada Sauce, and 1/2 T. Of the taco seasoning. Stir until blended and well combined. Fill all four tortillas evenly with the Enchilada Filling, roll up, and lay flat in a casserole dish. 

Time to make your sauce!  

To a blender, add you remaining Enchilada sauce, cream cheese, sour cream, and taco seasoning. If you like your spicy- now is a GREAT time to add in some finely diced jalapeño- or, add some jalapeño juice from a jar of canned jalapeños.

Once your sauce is well blended, pour evenly over top Enchiladas and into the bottom of the casserole dish. 

Top with the shredded cheese, and bake for 25-30 minutes, until cheese is bubbly!

Remove from oven, allow to cool slightly and plate each Enchilada with shredded lettuce, guacamole and salsa if desired! Enjoy!

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