Low Carb Enchiladas Cheesy Chicken Filling

Comforting low-carb enchiladas with a creamy, cheesy chicken filling baked until bubbly.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

8 low carb crepes
2 cups shredded chicken
4 ounce cream cheese room temperature
2 teaspoons taco seasoning
1 3/4 cups Mexican blend shredded cheese divided (3/4 cup for filling, 1 cup for topping)
1 1/2 cups healthy red enchilada sauce
sour cream or plain yogurt optional topping
avocado slices optional topping
salsa optional topping

Preheat the oven to 350°F (175°C).
In a medium mixing bowl, beat the cream cheese until smooth, then stir in the taco seasoning until evenly combined.
Fold the shredded chicken and 3/4 cup of the Mexican blend cheese into the seasoned cream cheese until well mixed.
Spoon 1/2 cup of enchilada sauce into the bottom of an 8x8 (or similar) baking pan and spread it into an even layer.
Place about 2 tablespoons of the chicken filling onto each crepe, roll tightly, and arrange seam-side down in the prepared pan.
Pour the remaining enchilada sauce over the rolled crepes, then sprinkle the remaining 1 cup (approximately) of Mexican blend cheese evenly on top.
Bake for about 20 minutes, until the cheese is melted and the sauce is bubbly.
Serve hot with optional toppings such as sour cream or plain yogurt, avocado slices, and salsa.