Low Carb BBQ Chicken Enchiladas
Ingredients
The filling
-
4
cups
shredded chicken
-
¾
teaspoon
ground cumin
-
½
teaspoon
granulated garlic
-
¼
cup
chopped green onions
-
½
teaspoon
pink salt
-
¼
teaspoon
white pepper
-
1 ¼
cups
low carb enchilada sauce
-
⅔
cup
low carb BBQ sauce
-
2
tablespoons
water
-
2
cups
shredded cheddar cheese
-
8
pieces
low carb tortillas
-
to taste
chopped cilantro
The sauce
-
1 ¼
cups
enchilada sauce
-
⅔
cup
BBQ sauce
Instructions
- Prepare the enchilada sauce if not using canned, and preheat the oven to 375°F.
- Mix the enchilada sauce with BBQ sauce and water, and set aside.
- Season the shredded chicken with cumin, garlic, green onions, salt, and pepper.
- Combine 1 cup of cheese and 1 cup of the BBQ enchilada sauce with the chicken.
- Spread ¼ cup of sauce on the bottom of a casserole dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and top with the remaining cheese.
- Cover with foil and bake for 20-30 minutes until bubbly.
- Remove foil and broil to brown the cheese, then garnish with cilantro and let sit before serving.
Nutrition Facts (estimated)
Servings
8
Calories
306
Total fat
13.55g
Total carbohydrates
18g
Total protein
30g
Sodium
1120mg
Cholesterol
75mg
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