Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas are incredibly easy to make with the aid of rotisserie chicken or boneless skinless chicken breasts. No need to make a bechamel sauce or roux, either! If you’re eating low carb or ketogenic, this recipe is for you! I love the Fit & Active tortillas from Aldi, and the Carb Balance shells made by Mission.

I forgot to add the diced green chiles. 😭 Don’t forget to add the diced green chiles!

This episode still tasted great, but the green chiles really pack a ton of great flavor without setting fire to your tongue. 🔥😛

Cheesy Chicken Enchiladas

6-8 Fit & Active or Carb Balance tortillas
1 rotisserie chicken, white & dark meat, or 4 cooked boneless skinless chicken breasts, shredded
2 tbsp enchilada seasoning (or 1 packaged seasoning mix)
16 oz shredded fiesta blend cheese
4 oz cream cheese
4 tbsp butter
1/2 cup heavy cream or evaporated milk
2 cans mild diced green chiles
1/2 tsp salt and 1/2 tsp pepper
1/2 tsp Accent (MSG) for umami flavor, optional
1/2 tsp cayenne pepper, optional

Mix together the chicken, 1 can green chiles with liquid, and enchilada seasoning.

Pile shredded chicken down the center of each tortilla in a line. Fold over ends of tortilla and roll up. Place seam side down in a 9×13 baking dish.

In a microwave safe medium-sized bowl, add all the rest of the ingredients and microwave on high for 3 minutes. Whisk to combine and incorporate the butter and cream cheese. If not whiskable, microwave 1-2 more minutes. It’ll be lumpy due to the green chiles anyway.

Pour evenly over the rolled up enchiladas. Top with a little more shredded cheese if desired.

Bake at 375°F for 25-30 minutes, or until nicely browned on top.

Serve with shredded lettuce, diced tomatoes mixed with avocado, and sour cream.