low carb : green chicken chili enchiladas

Makes: 10 servings


  • 1 28 oz can green enchilada sauce

  • 1 carton sour cream

  • 16 oz shredded rotisserie chicken

  • 1/2 cup chopped cilantro

  • 1 4 oz can chopped green chilis

  • 2 cups shredded cheese (we recommend pepper jack for a little kick!)

  • 10 low carb tortillas


  1. Mix the enchilada sauce with the sour cream in a medium saucepan over medium heat.

  2. Add 1/4 cup cilantro, the can of green chilis, and 3/4 cup of enchilada mixture into the shredded chicken. Mix well.

  3. Divide chicken mixture between 10 tortillas, top with shredded cheese, and roll each one up.

  4. Grease a 9x13 pan and spread a thin layer of enchilada sauce mix over bottom of pan.

  5. Place rolled enchiladas in pan and top with rest of enchilada sauce and cheese.

  6. Bake in a 350 degree preheated oven for 25-30 minutes or until bubbly. Garnish with remaining cilantro.

  7. Tip: Top with a little sour cream and a squeeze of lemon for a fresh twist!

Serving size: 1 enchilada

Net carbs: 4.7 g

Fat: 15 g

Protein: 20.1 g