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5 from 2 votes

Green Chile Chicken Enchiladas {Low Carb, THM-S}

Ingredients

Chicken Mixture

  • 3 Cups Cooked Shredded Chicken
  • 1 Cup Salsa Verde
  • 1 1/2 Teaspoons Cumin Divided
  • 1/2 Cup Chopped Cilantro Divided

Sauce

  • 8 Ounces Cream Cheese Softened
  • 1/2 Cup Plain Greek Yogurt
  • 1/2 Cup Cottage Cheese
  • 1/2 Cup Half & Half or Unsweetened Almond Milk
  • 1/2 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Salt
  • 1 Jalapeno Seeded
  • 7 Ounce Can Green Chiles

Other Ingredients

  • 8-10 Low Carb Tortillas
  • 2 Cups Shredded Cheese flavor of your choice

Instructions

  • Preheat oven to 350.
  • Mix shredded chicken with salsa verde, 1/2 teaspoon cumin, and 1/4 cup chopped fresh cilantro.
  • Fill each low carb tortilla with the chicken mixture, and 1-2 Tablespoons of cheese.
  • Roll tortillas and place in a greased 9x13 dish.

Make Sauce

  • Place softened cream cheese, greek yogurt, cottage cheese, half & half (or unsweetened almond milk), garlic salt, 1 teaspoon cumin, chili powder, seeded jalapeno, green chiles, and remaining 1/4 cup chopped cilantro in a blender. Blend until you have a creamy sauce.
  • Pour sauce over the enchiladas and top with remaining cheese.
  • Bake in preheated oven for 25-30 minutes, or until cheese begins to turn golden brown.
  • Serve with your favorite toppings.