Low Carb White Chicken Enchiladas

$- Lean White Chicken I use 2 cups of cooked shredded chicken. This is the star of the dish. You can use leftover chicken or rotisserie chicken for ease. - Low-Carb Tortilla Alternatives Instead of traditional tortillas, I slice 6 large zucchinis into thin strips. These zucchini strips serve as a healthy, low-carb substitute. - Flavor Enhancers I blend in 1 cup of softened cream cheese, 1/2 cup of Greek yogurt, and 1 can of green chilies. These add creaminess and a kick of flavor. I also sprinkle in garlic powder, cumin, and onion powder to elevate the taste. {{ingredient_image_1}} - Preheating the Oven First, set your oven to 350°F (175°C). This step is key for even cooking. - Mixing the Filling In a large bowl, combine the cooked shredded chicken, softened cream cheese, Greek yogurt, and drained green chilies. Add garlic powder, cumin, onion powder, salt, and pepper. Mix well until the filling is smooth and creamy. This blend packs a lot of flavor! - Creating Zucchini Strips Next, slice the zucchini lengthwise into thin strips. You want about 12 strips to wrap the filling. These will act as your low-carb tortillas. Make them as thin as you can for easy rolling. - Layering the Dish In a 9x13 inch baking dish, spread a thin layer of chicken broth. This helps prevent sticking. It also adds moisture to the enchiladas. - Rolling the Enchiladas Take a zucchini strip and place a generous tablespoon of the chicken mixture at one end. Roll it tightly and place it seam-side down in the dish. Repeat this until you use all the filling and zucchini strips. This process makes each bite delicious. - Baking Instructions Pour any leftover chicken broth over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the top to be golden and bubbling. When done, let it cool for a few minutes before serving. Garnish with fresh cilantro for a nice touch. - Suggested Spices and Herbs I love adding spices to my enchiladas. Try using smoked paprika for a warm touch. You can also add dried oregano for a hint of earthiness. Fresh cilantro makes a great garnish too. It adds color and flavor. Don't be shy with salt and pepper; they boost the taste nicely. - Tips for Creaminess To make your filling extra creamy, ensure your cream cheese is softened. This helps it blend well with the chicken and yogurt. If you want more richness, mix in some sour cream. It enhances the texture and flavor. - Baking Alternatives If you don’t want to bake, try cooking these on the stovetop. Use a large pan and cover it. Cook on low heat until the cheese melts. It’s a quick and easy way to enjoy them too. - Temperature and Timing Tips Always preheat your oven to 350°F (175°C). This helps your enchiladas cook evenly. Cover them with foil for the first 20 minutes. This keeps them moist. Then, uncover for the last 10 minutes to get that nice, golden top. Check them to make sure they don’t overcook. Pro Tips Use Fresh Zucchini: Opt for firm, fresh zucchini to ensure they hold their shape while baking and provide a nice texture for your "tortillas". Experiment with Cheese: Feel free to mix different types of cheese like Pepper Jack or Cheddar for a unique flavor profile. Make Ahead: Assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking for a quick dinner solution. Garnish Generously: Add a sprinkle of fresh lime juice or diced avocado on top before serving to enhance the flavors and presentation. {{image_2}} Chicken Alternatives for Different Diets You can switch up the chicken in this dish. For a healthier twist, try turkey. It has less fat and still tastes great. If you want a plant-based option, use shredded jackfruit or tofu. Both are excellent at soaking up flavors. Cheese Choices This recipe uses Monterey Jack cheese, which melts nicely. You can use cheddar for a sharper taste. If you need a dairy-free option, try vegan cheese. Just make sure it melts well for the best texture. Making it Vegan To make these enchiladas vegan, swap chicken with chickpeas or lentils. Use a vegan cream cheese and yogurt. This keeps the creaminess and flavor intact. You can also add more veggies for a hearty filling. Gluten-Free Alternatives Zucchini works well for a low-carb tortilla. If you prefer another option, try using corn tortillas. They are naturally gluten-free. Just check the label to ensure no gluten sneaks in. To keep your low carb white chicken enchiladas fresh, follow these tips: - Refrigeration Guidelines: Store leftovers in an airtight container. They will last up to four days in the fridge. Always let the enchiladas cool down before sealing them. This keeps moisture from building up. - Freezing Instructions: If you want to save some for later, freeze them. Wrap each enchilada in plastic wrap. Then place them in a freezer-safe bag. They can last up to three months. To reheat, let them thaw in the fridge overnight. To enjoy your enchiladas again, reheat them carefully. Here are the best methods: - Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep them from drying out. Heat for about 20 minutes or until warmed through. - Microwave Method: If you're in a hurry, use the microwave. Place a damp paper towel over the enchiladas. Heat them for one to two minutes, checking often. This keeps the texture soft. Using these storage and reheating tips helps you enjoy your low carb white chicken enchiladas even more! Can I use regular tortillas instead of zucchini? Yes, you can use regular tortillas if you prefer. However, that adds more carbs. Zucchini strips keep it low-carb and tasty. They also add great flavor and texture. How can I make the dish spicier? To spice things up, add jalapeños or diced hot peppers to the filling. You can also sprinkle cayenne pepper or chili powder into the mix. Another option is to serve with a spicy salsa or hot sauce. What can I serve as a side dish? For a great side, consider a simple salad or some avocado slices. You can also pair this dish with cauliflower rice for a low-carb option. Fresh veggies are a nice choice, too, adding crunch and color. This article walks you through making low-carb white chicken enchiladas. You learned about key ingredients, from lean chicken to low-carb tortillas. I shared step-by-step instructions, tips for flavor, and variations to suit different diets. Plus, proper storage and reheating methods were covered to keep meals fresh. Remember, feel free to adapt the recipe to your taste. Enjoy experimenting with flavors and making this dish your own!$

Low Carb White Chicken Enchiladas

Delicious low carb enchiladas made with zucchini instead of tortillas, filled with a creamy chicken mixture.

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Prep Time 15

Cook Time 30

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked shredded chicken
1 cup cream cheese, softened
1 cup shredded Monterey Jack cheese
1 2 Greek yogurt
1 can green chilies, drained (4 oz)
0.5 teaspoon garlic powder
0.5 teaspoon cumin
0.25 teaspoon onion powder
to taste Salt and pepper
6 large zucchini, sliced thinly (for tortillas)
0.5 cup chicken broth
for garnish Fresh cilantro

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, softened cream cheese, 3/4 cup of the Monterey Jack cheese, Greek yogurt, green chilies, garlic powder, cumin, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly blended.
Slice the zucchini lengthwise into thin strips to create tortillas. You should aim for about 12 strips.
In a 9x13 inch baking dish, spread a thin layer of chicken broth to prevent sticking to the bottom of the dish.
Take a zucchini strip, place a generous tablespoon of the chicken mixture at one end, and roll tightly. Arrange the rolled enchiladas seam-side down in the baking dish. Repeat the process until all the mixture and zucchini strips are used.
Pour any remaining chicken broth over the rolled enchiladas.
Sprinkle the remaining 1/4 cup of Monterey Jack cheese on top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for another 10 minutes until the top is golden and bubbling.
Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro before serving.

Notes

Use fresh zucchini for best results.

Keyword chicken, enchiladas, low carb, zucchini