Keto Sour Cream Chicken Enchiladas

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

4 cups shredded chicken, cooked

4 ounces cream cheese

1 4 ounce can mild green chiles

1/4 cup chopped green onions

1 cup shredded cheddar cheese

1 15 ounce can Green Chile Enchilada Sauce

8 ounces sour cream

Between 10-12 small low carb Tortillas for rolling (corn, or flour if not low carb)

1 cup shredded cheddar for the topping

Directions

Preheat the oven to 375 degrees F.

In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.Â

To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.

Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.Â

To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll Lay the enchilada seam side down.

Repeat until all the chicken mixture has been used.

Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.Â

Nutrition

• Serving Size: 2 Enchiladas (nutrition
• Calories: 481 kcal
• Total Fat: 32.2 g
• Cholesterol: 132 mg
• Sodium: 815 mg
• Total Carbohydrate: 25.5 g
• Dietary Fiber: 17.7 g
• Total Sugars: 1.1 g
• Protein: 37 g