Megan’s take on Bre’s red enchiladas (which are equally amazing!)
On this one I used blended cheeses of cheddar and Monterey, but original recipe ask for Monterey only. I also topped it with a tbsp of Greek yogurt mixed with lime juice for a healthier version of sour cream.
INGREDIENTS:
Yellow Onion chopped
2 Jalapenos (seeded and minced)
2 lb chicken breast cooked and shredded(I had to stuff the tortillas full)
1/2 tsp cayenne, paprika, chili powder, ground cumin
1 Tbsp garlic powder
1 oz shredded monterey jack cheese
2 Tbsp I can’t believe it not butter(to saute the onions and jalapenos)
Great Value Fat free cream cheese(pink package)
1 28 oz can of green chili enchilada sauce(I used Las Palmas just because it was cheaper)
Mama Lupe Low carb tortillas
DIRECTIONS:
Preheat oven to 350. Cook chicken (you can use rotisserie, but I just threw mine in the instapot for 20 minutes and then shredded it.) Once the onion and jalapeno are soft, mix cream cheese and seasonings in and add the chicken. Pour some enchilada sauce on the bottom of 9×13 pan. Spoon mixture onto tortillas and place in pan. I put two in another dish because they didn’t fit. Pour remainder of enchilada sauce on top. Sprinkle 1 oz cheese on top. Bake till sauce is bubbly (approx 25-30 min.) A trick I learned from Caroline on how to easily shred chicken is to use a hand mixer! It shreds it super fast and you don’t get your hands dirty.
Macros for 1 enchilada: 15.9c/9.2f/26.7p