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Creamy Chicken Spinach Enchiladas with Green Chile Cilantro Sauce

These low-carb enchiladas are creamy and full of bold Mexican flavor. Foods low in carbohydrates can help manage type 2 diabetes and some hormonal imbalances. Some insulin users often find their blood glucose is more easily managed when they limit the amount of carbs in their daily diet. It’s very easy to revamp old favorite dishes like chicken enchiladas by swapping out traditional tortillas for low-carb versions and skipping canned cream soups, which often utilize flour or starch as a thickening agent. A creamy green chili and cilantro sauce is quickly whipped up in the blender and finishes this tasty dinner perfectly.

Ingredients:

  • 10 low carb tortillas
  • 4 cups shredded part-skim mozzarella cheese
  • 3 cups shredded cooked chicken breast
  • 2 cups fresh spinach leaves
  • 4 ounces cream cheese, softened
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1/4 cup diced onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground black pepper

For the sauce:

  • 4 ounces cream cheese
  • 1 cup sour cream or Greek yogurt
  • 1 (4-ounce) can chopped green chilies
  • 2 tablespoons lime juice
  • a large pinch of cilantro leaves
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • optional: a few slices of pickled jalapeño

Prepare a 9×13 inch baking pan with nonstick cooking spray. Heat oven to 400 degrees.

In a large bowl combine shredded chicken, 4 ounces of cream cheese, diced onion, one 10-ounce can diced tomatoes with green chilies with liquid included, chopped cilantro, and salt, cumin, paprika, chili powder, and pepper to make enchilada filling.

Mix well to combine ingredients.

Spoon a small amount of filling onto low carb tortilla, about two or three large tablespoons per tortilla. Top with spinach leaves and add a large pinch of shredded mozzarella. Roll tightly and place in baking pan seam side down. Repeat until all 10 tortillas have been filled and placed into pan.

In a blender combine cream cheese, one cup sour cream, one 4-ounce can green chilies with liquid included, lime juice and cilantro, salt, cumin, and chili powder and jalapeño slices if you like your enchiladas on the spicy side.

Blend all ingredients until smooth, about one minute. Spoon sauce over enchiladas and top with remaining mozzarella cheese.

Cover dish with foil and bake at 350 for 20 minutes. Remove foil covering and return enchiladas to oven. Increase temperature to 400 and bake for 15 minutes to brown the top.

To keep this dish low-carb, skip the traditional rice and beans for side dishes and serve with a colorful salad or steamed and buttered veggies.

Recipe by Amanda Coers with BrownwoodNews.com and TheCoersFamily.com. Amanda is the mother of seven children. She and her husband live and work in Brownwood.