Tag Archives: enchiladas

Cream Cheese Chicken Enchiladas ~ Low Carb

enchiladas This recipe came about when I was thinking about my fridge and pantry ingredients.   They were quick and easy to throw together and the left-overs make a handy lunch.  Tasty and filling, just one enchilada seems to satisfy.  Serve with a green salad and you have a full meal.

Cream Cheese Chicken Enchiladas

3 skinless, boneless chicken breasts
1 tablespoon chicken bouillon
1 (8 oz) package cream cheese, softened
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 cup of salsa, red or green (I used homemade)
1/4 cup diced jalapeno peppers (added to the homemade salsa)
7 flour tortillas (I used Mama Lupe’s low carb tortillas)
4 oz shredded sharp cheddar
4 oz shredded taco blend cheeses

In a dutch oven, add the chicken and bouillon in about a quart of
water. Bring to a boil, lower the heat and allow to stew until done.

Remove the chicken and allow to cool.  Shred the chicken.  I
shredded mine in my mixer bowl with the bread hook and it really
works well.  (Since I had that in my mixer bowl already, I went ahead
and added the softened cream cheese and spices.)  Mix well.

Spread half of the salsa on the bottom of a 9 x 13 glass baking dish.
Lay out each tortilla and put a line of the chicken mixture down the
middle of each, about 2 spoonfuls or so.

Roll up and place seam side down on top of the salsa.  Spread the
remaining salsa over the enchiladas and top with cheese.

Bake at 350º for 30 minutes.

*I used homemade mild salsa and added the jalapenos to add more
flavor.

enchiladas2

 

Serve with a side of homemade salsa or your favorite brand in this cute little salsa dish.

 

Disclaimer: When ordering from the links in this post, you help support HoACH without any added expense to yourself.  Thank you.

 

 

Advertisements

Menu Plan Monday

It’s beginning to have that Autumn feel in the air and it makes planning my weekly menu a little easier.

.

I get to use my crock pot more often, too.

Soup, Chili, and Stew are more welcome on cool nights and how I adore a one pot meal that can cook all day while I’m at work.  I love to come home to the smell of supper being cooked.  I know my evening will be a little less hectic.

.

MondayVegetable Beef Soup (Will be made in crock pot this time.  Veggies may vary. No cornbread for me.)

Tuesday Enchiladas

Wednesday – Cheddar Onion Burgers

ThursdaySauteed Cabbage with Bacon

FridaySteak and Onion Salad

.

Need more inspiration?  Check out Laura’s Menu Plan Monday over at Organizing Junkie for more great menu plans.

.

.

.

… … … …oOo… … … …

I am also joining a Fall related link party over at



Menu Plan Monday

We try to go by these menu plans, but sometimes the best laid plans fall through.  Here’s my tentative plans…

Breakfast for me is usually a Low Carb Burrito (with eggs, chilies, cheese) & coffee

Kids – eggs or cereal

Dinner Plans:

MondayBBQ Chicken Legs, Green Beans, Coleslaw, Mac & Cheese
Tuesday – Reubens (mine on lavash bread)

Wednesday – Sloppy Joes, chips, fruit

Thursday – Chicken and Pasta, green beans

FridayEnchiladas

For more great menu plan ideas, go to Menu Plan Monday.

Super Bowl Party Time!

If you’re planning a Super Bowl Party, here’s some great recipes to get you started.

Whether it’s burgers, wings, chips and dip, cake, brownies…lots of great recipes can be found online.

No matter what you make, enjoy the game, family and friends and may the best team win!!!



Enchiladas for everyone!

These are made using low carb tortillas.  No non-low carbers complained.  This is a very tasty dish and higher carb low carb treat.  🙂

mexi2

I followed no particular recipe, just tried to use lower carb ingredients. 

Enchiladas

Ground Beef

Enchilada seasoning

Enchilada sauce or crushed tomatoes

diced onion

Low Carb tortillas

Mexican blend cheese, shredded

Brown the ground beef and onion.  Drain; add the enchilada seasonings and sauce (follow package instructions if using a prepackaged seasoning blend).  Simmer beef mixture.  Spoon 2-3 tablespoons of beef into tortillas, roll up, place into 9 x 13 dish, sprinkle with shredded cheese and bake at 375 º until the cheese is melted and bubbly.

For the Enchiladas with a side of Caesar Salad, Lime, Avocado, Rotel Cheese dip and LC baked tortilla chips, see my low carb page here.