Ingredients
- 2 cups cooked, diced boneless skinless chicken breasts
- 1 cup Greek yogurt
- 1/2 cup cream cheese
- 4 low-carb tortillas
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- Fresh lime juice, to taste
- 1/2 cup chopped onions
- Olive oil, for sautéing
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 350°F (175°C). In a skillet, add a splash of olive oil and sauté chopped onions until translucent.
- Add in diced chicken and spices, cooking until the chicken is no longer pink.
- In a separate saucepan, combine Greek yogurt, cream cheese, and chicken broth. Whisk over medium heat, seasoning with garlic powder, and salt and pepper until smooth.
- Spread a thin layer of the white sauce in a greased baking dish. Assemble the enchiladas by placing the chicken mixture in each tortilla and rolling it up tightly.
- Pour the remaining white sauce over the top of the rolled tortillas and sprinkle with cheese.
- Bake for about 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
Feel free to substitute ingredients based on dietary preferences. Can use shredded rotisserie chicken for convenience or cauliflower rice for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free, Low-Carb