My friend brought her chicken enchiladas to work the other day. She had been talking up the recipe so, of course, I had to try them. Delish! However, they included a few ingredients that I have not used in quite a while, or in the case of the chicken condensed soup, years. However, the taste was in my mouth and I just knew it was what I was making for dinner.
I've been working hard to get back into my low carb (LC) way of eating. I feel better when I make this my habit and it has tons of health benefits. With this in mind, I knew I had to find a way to make this LC friendly. I also believe when you have something good, you should share it and that brings me to today's recipe!
LC Salsa Verde Chicken Enchilada Pie
3 boneless, skinless chicken breast, boiled or baked and shredded
2 high fiber tortilla shells (I use Ole)
3/4c lite sour cream
2oz lite cream cheese
1/2c salsa Verde (I used Taco Bell)
1/2 tsp cumin
1/2tsp garlic powder
1/4c + 3/4c pepper jack cheese
Preheat your oven to 375.
In a deep dish pie pan, smooth about 1/8c of salsa verde. Lay one tortilla on top.
In a mixing bowl, combine chicken, sour cream, cream cheese, cumin, garlic, and 1/4c pepper jack cheese. (I did not pre-shred my chicken. Instead I put the chicken and all ingredients into the mixing bowl of my Kitchen-Aid and let it rip.) Mix all ingredients until well combined.
Smooth the chicken mixture over the tortilla. Lay the remaining tortilla on top.
Evenly spread the remaining salsa verde over the tortilla and then top with the remaining cheese.
Bake for 35-40 minutes or until the cheese is melted and slightly browned and bubbly.
Let it cook for about 5 minutes and serve!
Makes 8 servings
5.8 net carbs per serving
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