Creamy Enchilada Chicken Breast Recipe

This low carb, creamy enchilada chicken breast is a quick, 30 minute, family friendly meal. Tender chicken breast is seasoned, then covered with a mixture of cream cheese and Ro-Tel brand tomatoes, and finally sprinkled with cheddar cheese. It bakes in 30 minutes. You’re mouth will be watering as the aroma wafts through the house.

For this recipe you’ll need: chicken breast, taco seasoning, cream cheese, heavy cream, cilantro, olive oil, onion, jalapeno, salt. Topping: cauliflower, cheese, and heavy cream.

You know how sometimes my images are not magazine worthy? And, by sometimes I mean always?

Seriously.

This creamy enchilada chicken breast recipe is much better in real life than it looks in the images. I would have done retakes on the pictures but I ate it. I ate it all. The kids had already demolished all the rest and were eyeing this like starving coyotes circling a hanger steak. I promise you I had to utter phrases that made them scream and run. You know, phrases like, “Who’s doing the dishes?”

Maybe it’s because I am from Texas but my favorite low-carb foods are all Tex-Mex to the core. I love the warm flavors of cumin, cilantro, chiles, and other ingredients found in this cuisine. The big flavors help me to stay on track with my eating plan… most of the time.

And that’s one of the benefits of low carb is that you can have those cheesy Mexican dishes with creamy sauces — as long as you forgo the corn and the rice and the tortillas and…

I have a tendency to eat just one thing at a time, thus the plate bereft of anything but chicken breast. A salad is perfect with this – and a glass of diet tonic water and lime juice. I really love vodka tonics but… you know… stalls. So I do it this way and it’s great.

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Creamy Enchilada Chicken Breast

This low carb, creamy enchilada chicken breast is quick and easy. You can even put it together in the morning and keep it in the fridge until it’s time to cook dinner — or make it in the crockpot (6 hours on low). Tender chicken breast is seasoned, then covered with a mixture of cream cheese and Ro*Tel tomatoes, and finally sprinkled with cheddar cheese.

Course Low Carb Main, Main, Main Course

Cuisine Mexican, Tex-Mex

Keyword chicken, enchilada

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 3103kcal

Author Katherine Peters

Ingredients

• 6 boneless skinless chicken breasts
• Salt Pepper, Smoked Paprika
• 8 ounces cream cheese
• 1 tomatoes can Ro*Tel
• 1 teaspoon cumin
• 1 cup Cheddar cheese medium – grated

Instructions

• Preheat the oven to 375F.
• Season the chicken with salt, pepper, and smoked paprika.
• Place in a baking dish in a single layer.
• Put the cream cheese and tomatoes in a microwave safe bowl and microwave for 2 minutes, stirring until smooth.
• Stir in the cumin.
• Pour the cream cheese mixture over the chicken.
• Cover with the shredded cheese.
• Bake for 30 minutes, or until the chicken registers 160F on an instead read thermometer.
• Let stand for 5 minutes before serving.

Nutrition

Calories: 3103kcal | Carbohydrates: 1g | Protein: 498g | Fat: 108g | Saturated Fat: 38g | Cholesterol: 1444mg | Sodium: 1314mg | Potassium: 8285mg | Sugar: 1g | Vitamin A: 695IU | Calcium: 286mg | Iron: 12.3mg

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