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Time to Shrink's Low Carb Green Chicken Enchiladas

Low Carb Chicken Enchiladas

(1 recipe using low carb tortillas / 1 recipe using zucchini noodles as tortillas)
--See video for much more detailed directions--

INGREDIENTS:

  • 2 lbs shredded chicken ( I tend to shred in big batches in my Instant pot- See my crack chicken recipe for directions)
  • 1 can Rotel
  • 1 block Philadelphia Cream cheese
  • 1 Tbsp spices of choice (optional- I tend to do taco seasoning type combination, but will be super tasty even if you totally omit this step)
  • 2 Tbsp crushed chipotle peppers ( purely optional- if you enjoy heat)
  • 1 bag Mexican shredded cheese, or equivalent amount cheese of choice (divided)
  • 1 can Green Enchilada Sauce ( I use Aldi brand)
  • 8 low carb tortillas of choice
1. 1-2 zucchini, sliced length wise thinly on a mandolin1.Combine chicken through half bag shredded cheese together in bowl and mix till well incorporated.
2. Place half can enchilada sauce in bowl and wet a tortilla on both sides. Next lay out tortilla and place about 1.2 cup or so of chicken mixture into tortilla and then roll it up and place in casserole dish. Continue this process until pan is full.
3. Distribute some more enchilada sauce over top and spread to cover.
4. Lastly cover with shredded cheese and place in oven at 350 for 25 min or so.

For zucchini-
1. Slice on thin setting on madolin, length wise. Then lay out on layer of paper towel, salt lightly and over with another paper towel. Set aside while you prep everything else.

2. Next lay out 4 strips zucchini side by side, overlapping slightly to form "tortilla"/ Scoop small amount chicken mixture ( around 1/4 to 1/2 cup) down center and roll it up to form burrito type roll. 
Continue as above till pan lined fully with "tortillas". Place small amount of green enchilada sauce over top and then top with cheese.
( Alternatly, you could make the zucchini like a layered casserole and forget the rolling each into tortillas. If you do the tortilla method, its best to let it cool a good while before serving, otherwise it comes out looking like a layered type casserole anyways)

Cook in oven at 350 for around 25 min, till browned and bubbly!

****THIS RECIPE ALSO FREEZES QUITE WELL****--Just make up to point of placing in oven and then cover well with foil and freeze
To cook from frozen - thaw overnight in fridge and then bake covered for 30 minutes, then bake uncovered until bubbly and cheese melted.***


 Nutrition
(won't be exact, depends on exact ingredients you use- but here is with my exact ingredients)

CHICKEN ENCHILADAS WITH LOW CARB TORTILLAS- 8 servings
489 Calories
16g Carbs
33g Fat
34.1g Protein
6.2g Fiber

CHICKEN ENCHILADAS WITH ZUCCHINI "TORTILLAS"
344 Calories
5.5g Carbs
22.9g Fat
32.3g Protien
0.4g Fiber


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