Ingredients for Creamy Chicken Enchiladas Low Carb
- Chicken Breasts
- Green Chilies
- 1 medium onion, chopped
- 4 ounces cream cheese, softened
- Cheddar Cheese
- Heavy Whipping Cream
- 2 tablespoons butter
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How to Make Creamy Chicken Enchiladas Low Carb
- Melt butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add shredded chicken and diced green chilies to the skillet. Stir to combine and cook for 2-3 minutes.
- Reduce heat to low. Stir in softened cream cheese until melted and smooth.
- Preheat oven to 350°F (175°C).
- Pour the chicken mixture into the prepared 13x9 inch baking pan.
- Sprinkle 1 cup of shredded cheese evenly over the chicken mixture.
- Pour the heavy whipping cream evenly over the cheese.
- Top with the remaining 1 cup of shredded cheese.
- Bake for 30-35 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
145g
Carbs
1g