Mexican Chicken Enchiladas Recipe With Green Sauce

Low Carb Keto Chicken Enchiladas Wholesome Yum

WebOct 18, 2022 · Heat keto chicken enchilada filling. Heat oil in a large saute pan over medium high heat. Add garlic and cook until fragrant. Add …

Rating: 4.7/5(32)
1. Make enchilada sauce like this.
2. Make low carb tortillas like this. Make the version including optional gelatin.
3. In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
4. Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.

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LowCarb Green Chile Chicken Enchiladas (Video)

WebFeb 16, 2024 · Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally. …

Rating: 4.7/5(26)
1. Trim the chicken breasts and cut lengthwise into 3 or 4 strips, depending on how big each piece of chicken is.
2. Put the chicken breasts into a small pan with about 2 cups chicken stock (or 1 can chicken broth), the poultry seasoning, and enough water to cover the chicken and simmer on very low heat until chicken is barely cooked through, about 15 minutes. (I use a Wire Mesh Fat Skimmer to remove the scum that accumulates as chicken cooks in water, but you can rinse it off as well.) Remove chicken and let it drain well until it's cool enough to handle.
3. Put the enchilada sauce into a small non-stick saucepan and simmer on low until it’s reduced to 2 cups, stirring occasionally. (This will take 40-45 minutes.)
4. Let sauce cool a few minutes, then whisk in the softened cream cheese and sour cream.

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Low Carb Green Chile Enchiladas Step Away From …

WebAug 3, 2021 · Preheat the oven to 350F. Construct the enchiladas by placing about a quarter cup of the chicken into the center of a tortilla. …

Rating: 4.5/5(2)
1. Prepare the chicken by adding the chicken broth to the base of a slow cooker or Instant Pot. Add the chicken breasts. Close the lid and cook on High for 2 hours or Low for 4 hours (slow cooker setting for Instant Pots).
2. Open the lid and use two forks to shred the chicken into the broth. Add the paprika, cumin, dried oregano, and salt. Stir well, then cook on High for an additional 15 minutes. Transfer the chicken to a bowl using a slotted spoon.
3. Preheat the oven to 350F.
4. Construct the enchiladas by placing about a quarter cup of the chicken into the center of a tortilla. Add two tablespoons of shredded cheese, then roll it up and place seam-side down into a large baking dish.

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