Chicken Enchiladas

After finding the low carb tortillas, I had to make some enchiladas. The great thing about enchiladas is that the filling is already low carb. Here's my mom's recipe that she's been making for years:

Chicken Enchiladas

1 medium onion, chopped finely (I use my ninja)
2 bell peppers, diced
1 lb cooked chicken breast, cut into ~1 cm size cubes
1 4 oz. can chopped green chilies, drained
1 c. heavy whipping cream
1/2 c. chicken broth
12 oz (by weight) shredded cheese (colby jack, cheddar, or an authentic soft mexican cheese)
8 Mission Carb Balance Tortillas (You can use another brand if you'd like)
1 can or package prepared red or green enchilada sauce
butter for sauteing
dash of cumin and oregano

In a medium skillet, saute onion, peppers, and green chilies in butter until onion is translucent. Sprinkle in a little oregano and cumin. If you like it hot, add a bit of cayenne pepper. Combine veggie mixture with 8 oz of the cheese and the chicken and mix until evenly combined. Lay out a tortilla and place about a cup of filling on 1/3 of the tortilla on one side like this:

Roll up and place seam side down in a greased casserole dish wide enough to accommodate the tortillas. Repeat with all 8 tortillas. Cover with enchilada sauce. Sprinkle remaining 4 oz of cheese on top. Mix chicken broth and cream together and pour evenly over top of enchiladas. Grease one side of a sheet of foil and place foil grease side down over casserole dish. If you don't grease it the cheese will stick to the foil. Bake at 350 F for 30 minutes. Remove foil and bake another 7ish minutes.

They were super delicious and pretty filling. I always look forward to these. They look labor intensive, but trust me, they're easy peasy compared to that garlic soup last night- phew. Also, a one dish meal is always nice.

Here is the enchilada sauce I used. I used red but you can use green if you want.