Elements of Fitness – A Mother's Memoir

Low Carb Green Chile Chicken Enchiladas


1 large rotisserie chicken (white meat shredded with a fork)

1 jar of Verde salsa (or red enchilada sauce but watch the carb count on red)

2 cans diced hatch green chiles (or 1 can chile’s, 1 can diced jalapenos)

1/2 tsp sea salt

2 cups heavy whipping cream

6-8 low carb tortillas

1 1/2 cups Monterey/cheddar blend shredded cheese

Fresh cilantro (1-2 TBSP no stems)

Preheat oven to 350 degrees.  In skillet, saute butter and/or EVOO, place each tortilla in pan until ends curl. Then drain on paper towel.

In a large bowl, combine chicken, your choice of enchilada sauce, chiles/jalapenos, 3/4 cup of cream.  Fill tortillas with chicken mixture, roll and place in greased glass casserole dish.

Pour remaining cream over the top, cover with cheese and cilantro and bake for 35 minutes. Let cool for 5 minutes.


January 22, 2017 Posted by | Uncategorized | Leave a comment


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