Jalapeno Cream Cheese Enchiladas

These have about 9 net carbs per serving (assuming my math checks out!)

You will need:

• 4 tortilla (Carb Balance, Whole Wheat)
• 4 tsp Olive Oil
• 4 chicken Breasts
• ½ tsp salt
• ½ tsp black pepper
• ¾ tsp chili powder
• ¾ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• 3 jalapeno peppers diced
• ½ cup of chicken broth
• 2 tsp of butter
• 6 oz cream cheese
• 1 cup shredded cheese (I use a “mexican blend”) (divided)

For the chicken:

I usually cook my chicken before the sauce in my slow cooker, because I have two children and like my slow cooker and/or pressure cooker. I also forget to thaw meat because I am skilled like that. After I find the frozen chicken, I mix the oil and spices, throw it on the chicken and cook it until I can easily shred it with a fork. If I am cooking it from frozen I also splash some broth in to the cooker so it doesn't dry out.

For the sauce:

Heat the butter in a skillet, throw your jalapenos in and when they are good enough looking, mix in the chicken broth, cream cheese, and ½ cup of your choice of shredded cheese. I recommend doing this on medium heat, it’s slower but it won’t burn. Let it melt into creamy goodness AND if you like it even richer substitute some broth with heavy cream. When it’s nice and smooth (think cheese dip!) throw in your shredded chicken breasts and mix it up.

Take all that, shovel it into 4 tortillas (I just fold them in half), put them in a baking dish and top with the remainder of your shredded cheese and cheese sauce if you have any left. Bake until the shredded cheese melts and then serve nice and hot.

submitted by /u/ApocaNips
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from Keto Recipes - Low Carb Recipes for Ketogenic Diets https://ift.tt/35Zmwzl