Low Carb Sour Cream Enchiladas
This delicious and easy family recipe is great for weekends and perfect for those days you are craving Mexican food. You'll effortlessly find that sometimes, the best enchiladas are homemade.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Yield: serves 3-4
2 boneless skinless chicken breasts
4 garlic cloves
1 cup (8.5 oz) Sour cream
1 cup (8.5 oz) Green enchilada sauce
Salt and pepper
3 ½ cups (10.5 oz) Shredded fiesta blend cheese
Low carb tortillas
Fresh coriander (to garnish)
For the filling, in a pot, combine 6 cups of water, the garlic cloves, 2 teaspoons of salt, and the chicken breasts, and bring to a boil for 30 minutes. Once the chicken is cooked, strain and shred it.
Add just enough sour cream to the mix to get a tuna consistency. Then add a little of the green sauce to the chicken mixture and salt and pepper to taste.
To assemble, take a tortilla, put a scoop of the chicken mixture in it.
Add a pinch of each type of cheese, and roll it. Repeat the process with the rest of the tortillas and place them in a baking tray.
Top enchiladas with remaining green sauce.
Finally, top with remaining cheese and bake for 25 min at 350°F (177°C), or until the cheese is melted and golden brown.
Use fresh coriander to garnish and plate the enchiladas with diced avocado, jalapeños, and cherry tomatoes.