For the Chicken Filling
4 cups cooked, shredded chicken
4 ounces cream cheese
1 (4 ounce) can mild green chiles
1/4 cup chopped green onions
1 cup shredded cheddar cheese
Green Chile Enchilada Sauce
1 (15 ounce) can Green Chile Enchilada Sauce
8 ounces sour cream
You will also need:
Between 10-12 small/medium low carb Tortillas for rolling
1 cup shredded cheddar for the topping
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.
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.
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.
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