This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
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Low Carb Baked Chicken Enchiladas

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This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.

This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.

This recipe always makes me smile because it was the very first meal I ever made for Zach. 

We had been dating for a couple of weeks,  and they say the best way to a man’s heart is through his stomach.  Well, here we are a decade later still enjoying each other and these baked chicken enchiladas, so if that doesn’t say something about this recipe then I don’t know what will. 

It is no surprise, of course, that I added Greek yogurt (one of my favorite nutrient-dense ingredient replacements), and when topped with your favorite sharp cheddar cheese this is a dish that will quickly become a family favorite. 

Use gluten-free, low-carb, or regular tortillas of choice.

Bon appetit!

For more yummy chicken recipes, be sure to check out:

    Low Carb Baked Chicken Enchiladas

    MY COOKING PHILOSOPHY IS TO KEEP IT HEALTHY AND EASY. RECIPES INCLUDE ALL-NATURAL INGREDIENTS THAT CAN OFTEN BE FROZEN AND HAVE BEEN TESTED AND APPROVED BY FRIENDS AND FAMILY!

    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
    This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.

    For more yummy chicken recipes, be sure to check out:

      Ahna Fulmer Signature


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      This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
      This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
      This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.

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      Low Carb Baked Chicken Enchiladas

      Ahna Fulmer
      This low carb baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
      Print Leave a Review
      Prep Time 20 minutes
      Cook Time 20 minutes
      Total Time 40 minutes
      Course Main Course
      Servings 10 Enchiladas
      Calories 263 kcal

      Ingredients
        

      • 2 chicken breasts, cooked and diced
      • 1 1/2 tbsp butter
      • 1 onion, diced
      • 1 pepper, diced
      • 2 garlic cloves, minced
      • 1/2 c salsa or diced tomatoes
      • 1 tbsp taco seasoning
      • 2 c sharp cheddar cheese, shredded
      • 10 8" tortillas (low carb or gluten free)
      • 1 can condensed cream of mushroom soup
      • 1/2 c plain nonfat Greek yogurt
      • 1/4 c 1% milk

      Instructions
       

      • Cook diced chicken and set aside.
      • Melt butter in large saucepan and saute onion, pepper and garlic until soft.
      • Remove from the heat and add the salsa, chicken, taco seasoning and ½ c cheese.
      • In a separate bowl, mix the cream of mushroom, yogurt and milk. Add ½c of the sauce to the chicken mixture.
      • Add a full ¼ c chicken filling to each tortilla and roll.
      • Place seam down in a greased 9x13 baking dish. Continue until finished. Pour the remaining sauce over the tortillas.
      • Sprinkle the remaining cheese over the top.
      • Bake at 400F for 20 mins or until cheese is browned and bubbling. Garnish with cilantro as desired and serve with salsa.

      Freezing Instructions

      • Prepare as directed and place in freezer safe 9x13 baking dish. Seal tightly and freeze. Prior to baking allow to thaw overnight in fridge. Bake as instructed above. Leftovers can also be frozen as desired

      Notes

      Macros Per Enchilada: 10g Net Carbs, 14g Fat, 24g Protein

      Nutrition

      Calories: 263kcal
      Keyword Enchiladas, Tortilla
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