These low carb salsa verde chicken enchiladas will have you feeling anything but deprived! Rich, cheesy and delicious Mexican food without the carbs!
These low carb salsa verde chicken enchiladas are smothered in a 2 ingredient cheesy queso. This recipe was inspired by my most popular Keto recipe on this blog – salsa verde chicken with cauliflower rice. That recipe has been pinned over 100,000 times so I wanted to stuff that recipe into low carb tortilla and call it an enchilada! And since i have already made it into nachos, enchiladas seemed like the right thing to do.
I love Mexican food. I often joke that I could eat it for breakfast. And the couple of times that we have vacationed to Mexico, I have done just that. So when I started my low carb journey, my first worry aside from dessert was my beloved tacos and enchiladas.
It is so nice to be able to eat creamy chicken enchiladas without any guilt. I ate two tonight and just had to share this simple and delicious recipe with you.
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Low Carb Salsa Verde Chicken Enchiladas
I have been doing the Trim Healthy Mama diet on and off for the past 9 months. The hardest thing to me about the lifestyle is convenience foods. Lots of people tend to make eating low carb complicated when it doesn’t have to be.
These 5 ingredient low carb salsa verde chicken enchiladas use the grocery store’s best low carb convenience item as it’s star ingredient. A rotisserie chicken. If you eat low carb or are on THM and you need a quick and easy on plan meal, pick up a rotisserie chicken!
^I forgot to put the cream cheese in the picture. That is what cooking with a 4 year old and an 13 month old will do to you.
With just a few minutes of prep work and then 20 minutes in the oven, you will have a delicious plate of comfort food that I promise you would eat if you were not on a “diet.”
Prepare the Queso
The biggest key to a smooth queso is letting your cream cheese soften before heating it. You can tell from looking at my pictures that I was impatient tonight and did not let the cream cheese soften enough.
If you don’t let it soften up long enough, you may have trouble getting it to melt completely. Don’t worry if this happens, it might not be as pretty but it still tastes great!
After your cream cheese is soft, add it to a small saucepan over medium/low to medium heat with the salsa verde. Allow the cream cheese to melt, stirring occasionally. It usually takes about 10 minutes.
Assemble the Green Salsa Enchiladas
When I make these low carb salsa verde chicken enchiladas, I do not measure the filling. I just toss it in and roll it up. However, I will try and give approximate amounts if you prefer to see a measurement.
Add about 2 tablespoons of shredded chicken, a tablespoon of shredded cheese and a drizzle of the cream cheese and green salsa queso to each low carb tortilla. Roll up and place in your prepared casserole dish seam side down.
Bake at 350 degrees for about 20 minutes, uncovered. Top the enchiladas with sour cream and cilantro when served. We also ate these with a simple avocado side salad.
My husband is not usually thrilled about leftovers but he asked the next day if we had any more enchiladas! I hope you try these low carb salsa verde chicken enchiladas. They were a great change up for us from all the Turkey and dressing that we at last week during Thanksgiving.
- 2 cup Shredded Chicken (I use rotisserie)
- 1 1/2 cup shredded cheese
- 1 block Cream cheese softened
- 1 15 oz Jar salsa verde
- 8 low carb tortillas
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish by spraying with non-stick spray.
- Place the softened cream cheese and the jar of salsa into a medium saucepan.
- Melt on medium low for about ten minutes or until the cream cheese is completely melted.
- Spread some of the salsa verde/cream cheese queso into the baking dish and spread to lightly cover the bottom.
- Place one tortilla on a plate, add a couple of tablespoons of shredded chicken to the center, add a tablespoon or two of shredded cheese and drizzle some of the salsa verde/cream cheese queso down the middle.
- Roll up the enchilada and place seam side down into the baking dish.
- Continue making the remaining 7 enchiladas.
- Top the enchiladas with the remaining salsa verde/cream cheese mixture. Add any remaining shredded cheese to the top as well.
- Bake uncovered for 20 minutes until heated through.
Hope you enjoy these low carb salsa verde chicken enchiladas as much as we did! Check out my Low Carb secret ingredient breaded pork chops too!