Low Carb Chicken Enchiladas

• servings: 8 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 lb boneless skinless chicken breasts (cut into cubes *see note below)

1-2 Tbsp olive oil (extra virgin)

1 cup yellow onion (diced)

1 4oz can of green chilis, drained (mild or spicy)

1 tsp cumin

1/2 tsp chili powder

1 jar red enchilada sauce

8 Mission Carb Balance tortillas

2 cups Colby jack cheese (shred from a block)

Non-stick cooking spray

Directions

Preheat the oven to 350F. Spray a 9x13" pan with non-stick cooking spray.

In a large skillet over medium-high heat, heat the olive oil in the pan. Cook the onions for 3-4 minutes until the onion starts to soften.

Add the bite-sized chicken pieces, cumin, and chili powder and cook them until the pieces are white on the outside. Feel free to substitute roasted chicken or another type of shredded chicken you might have on hand. The chicken won't be cooked all the way through at this point, but will finish cooking in the oven. Stir in the drained green chilis.

Add a large spoonful of enchilada sauce to each tortilla and spread the sauce down one side.

Add about 1/2 cup of chicken to each tortilla. Sprinkle with a generous amount of shredded cheese.

Roll tup he tortillas and place them in baking dish seam side down.

Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Bake for 15-20 minutes until cooked through and the cheese is melted.

Garnish with cilantro if desired, and serve with sour cream, avocado, salsa, or chives on the side. Makes 8 servings. Enjoy!

Nutrition

• Serving Size: 1 g
• Calories: 500 kcal
• Total Fat: 29 g
• Saturated Fat: 11 g
• Unsaturated Fat: 16 g
• Cholesterol: 135 mg
• Sodium: 475 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 17 g
• Protein: 42 g