Keto Chicken Enchiladas with Green Chile Sauce
The enchiladas are stuffed with shredded chicken, onions, and shredded cheese. They're dolloped with a sauce made from chicken broth, sour cream, and green chilis. The result is flavorful, creamy, and delicious!
Ingredients
- 3 cups shredded chicken
- 4 green onions chopped
- 1 cup shredded cheese
- ⅓ cup chopped cilantro
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup sour cream
- 14 ounce canned green chiles
- 1 head cabbage
Instructions
- Bring a pot of salted water to a boil. Preheat your oven to 350F.
- Mix the shredded chicken with green onion, ¾ of the shredded cheese, cilantro, cumin, salt, and pepper.
- Pour the chicken broth into a saucepan then bring to a boil. Turn the heat down then stir in the sour cream and green chiles. Let the sauce simmer, stirring often, until the sauce thickens.
- Peel the leaves off the cabbage, being careful not to tear them. Plunge the cabbage leaves into the boiling water for a few minutes, before drying them on paper towels.
- Spoon some of the chicken mixture into each of the cabbage leaves, placing a spoonful of green chile sauce on top. Roll the leaves up then place seam side down inside a baking dish.
- Spread the rest of the green chile sauce on top of the cabbage rolls, then top with the remaining cheese. Bake for 25-30 minutes.
Notes
This makes a total of 8 servings of Keto Chicken Enchiladas with Green Chile Sauce. Each serving comes out to be 240.5 Calories, 13.96g Fats, 7.82g Net Carbs, and 18.4g Protein.
Nutrition
Serving: 1Calories: 240.5kcalFat: 13.96g