Easy Low Carb Cream Cheese Enchiladas
There are two things that I really missed when I first switched to eating a low carb diet: pizza and enchiladas. Thankfully, I found that both can be enjoyed while on a low carb diet, just in a slightly different way.
The great thing about these enchiladas is that you won't know the difference between these low carb enchiladas and traditional enchiladas.
Why? Well, they are basically the same thing. The only changes I've made to my favorite enchilada recipe is to use low carb tortillas, and also to find a sauce that is as low carb as possible.
For this recipe, you'll be making your own super simple white enchilada sauce. So, let's get started!
To make 1 pan of Low Carb Cream Cheese Enchiladas, you will need:
- 12 oz package cream cheese (full fat)
- 2 – 8 oz cans of salsa verde
- 1/2 lb ground beef or shredded chicken, cooked
- 1 cup white onion, chopped
- 1 Tbsp homemade taco seasoning
- 8-10 low carb tortillas (I use these)
- 12 oz shredded sharp cheddar cheese
You may also wish to use some chopped green onions as a garnish.
How to Make Low Carb Cream Cheese Enchiladas
Preheat the oven to 375 degrees. While the oven is preheating, prepare the meat.
If you are using chicken, you will have to make sure it's pre-cooked and shredded. Caramelize the onions in a pan with a tsp or so with butter or the oil of your choice. Combine onions, chicken, and homemade taco seasoning.
Alternatively, see below for instructions on making crockpot chicken enchiladas using this recipe.
If you are using beef, brown the beef and onions together in a pan, incorporating the homemade taco seasoning during cooking.
Over medium heat, mix together the cream cheese and salsa verde until the cream cheese is melted and the ingredients are incorporated.
Spread about 1/4 cup of the cream cheese sauce in the bottom of as shallow baking dish. Assemble the enchiladas by placing 1/4 cup of meat mixture and 1/4 cup of shredded cheese on each tortilla. Wrap the tortillas tight and line them close together in the baking dish.
Once the tortillas are assembled, pour the remaining sauce evenly over the enchiladas. Top with remaining cheese.
Cover pan loosely with tin foil and bake enchiladas for 15-20 minutes at 375 degrees. Optionally, remove the tin foil and set the oven to broil for 2-3 minutes to crisp the cheese slightly on top.
Garnish with chopped green onion, cool slightly, and serve warm!
Crockpot Method: Cream Cheese Chicken Enchiladas
Alternatively, you can have enchiladas halfway done in the crockpot before you get home from a busy day.
Cook boneless chicken breasts, cream cheese, salsa verde, onion, and taco seasoning in the crockpot for 4-6 hours on medium heat.
When you're ready, preheat the oven to 375 degrees, shred the chicken with a fork, and assemble the enchiladas as per the recipe above.
Easy Low Carb Cream Cheese Enchiladas
Ingredients
- 12 oz package cream cheese full fat
- 2 8 oz cans of salsa verde
- 1/2 lb ground beef or shredded chicken
- 1 cup white onion chopped
- 1 Tbsp homemade taco seasoning
- 8-10 low carb tortillas I use these
- 12 oz shredded sharp cheddar cheese
- chopped green onions for garnish
Instructions
- Preheat the oven to 375 degrees. While the oven is preheating, prepare the meat.
- If you are using chicken, you will have to make sure it's pre-cooked and shredded. Caramelize the onions in a pan with a tsp or so with butter or the oil of your choice. Combine onions, chicken, and homemade taco seasoning.
- If you are using beef, brown the beef and onions together in a pan, incorporating the homemade taco seasoning during cooking.
- Over medium heat, mix together the cream cheese and salsa verde until the cream cheese is melted and the ingredients are incorporated.
- Spread about 1/4 cup of the cream cheese sauce in the bottom of as shallow baking dish. Assemble the enchiladas by placing 1/4 cup of meat mixture and 1/4 cup of shredded cheese on each tortilla. Wrap the tortillas tight and line them close together in the baking dish.
- Once the tortillas are assembled, pour the remaining sauce evenly over the enchiladas. Top with remaining cheese.
- Cover pan loosely with tin foil and bake enchiladas for 15-20 minutes at 375 degrees. Optionally, remove the tin foil and set the oven to broil for 2-3 minutes to crisp the cheese slightly on top.
- Garnish with chopped green onion, cool slightly, and serve warm!
Notes
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Vanessa Pruitt
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This sounds delicious.