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 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 3103kcal
Author Katherine Peters
Ingredients
6bonelessskinless chicken breasts
SaltPepper, Smoked Paprika
8ouncescream cheese
1tomatoescan Ro*Tel
1teaspooncumin
1cupCheddar cheesemedium - 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.