Jalapeño & Green Chile Chicken Enchiladas

These enchiladas are sooo good and by no means healthy but I did sub some of the unhealthier options with lower fat/carb options. My husband said these are the best enchiladas I have ever made and I have made a lot of enchiladas. I make mine pretty spicy so if you or someone in your family is not a fan of spice I would just do another can of green chiles instead of the jalapeños or take out the seeds from them. Here is what you’ll need:

  • 1 can green chiles
  • 3 jalapeños
  • 2 chicken breast
  • 1 small jar of salsa {just use your favorite salsa}
  • 3/4 cup Mexican blend cheese
  • 3/4 cup sour cream
  • 1 white onion
  • 2 tbsp Ghee or butter {I used ghee}
  • 2 tbsp almond flour {or regular white flour}
  • 8 ct. mission carb balance tortillas {or regular fajita size tortillas}
  • 1 1/2 cup chicken broth {I used hot water and bouillon cubes because I didn’t have any on chicken broth on hand}

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You will start by adding the chicken breast with the jar of salsa to the crock pot. I cooked mine on high for 4 hours.

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Once your chicken is done the chicken should shred easily {shown above}. Now you will chop up your onions and jalapenos and add them to a sauté pan. I just spray a little cooking spray before adding. IMG_7597 2.JPG

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Once you have browned those you will set them aside. Now time for the enchilada sauce! Add 2 tbsp butter to a sauce pan along with the 2 tbsp almond flour. This will be your roux and will help your sauce thicken. Stir your roux until it becomes brown but not burnt.

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Once this has thickened you will ad your chicken broth slowly while stirring. Once you have added all of the chicken broth you will add your cup sour cream, green chiles, onions and jalapeños.

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Now you are ready to assemble! Take out a 9×13 cooking pan and spray with cooking spray. Stir in 1/4 cup shredded cheese to your chicken and mix. Then take the tortillas and fill 1/3 cup chicken and roll like a little burrito.

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Once you have assembled your tortillas in the pan you will pour the enchilada sauce over them.

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Then you will top the enchilada sauce with 1/2 cup shredded cheese.

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Bake at 375 degrees for 35 minutes. Plate up and enjoy!





2 Comments Add yours

  1. Nell says:

    Girl, I just can’t wait to try these they look delicious we love enchiladas !

    Liked by 1 person

    1. Yay! Let me know when you make them!! I am going to do one on red enchiladas soon!:)


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