In the heart of the Midwest, where the fields stretch as far as the eye can see, we often find comfort in the warmth of a home-cooked meal. These low carb baked chicken enchiladas are a delightful twist on a classic Mexican dish, perfect for those looking to enjoy the rich flavors without the extra carbs. This recipe brings together the tender, seasoned chicken with the creamy embrace of melted cheese, all wrapped in a low-carb tortilla. It's a dish that speaks to the soul, reminiscent of family gatherings and the joy of sharing a meal with loved ones.

These enchiladas pair beautifully with a fresh garden salad, perhaps with a tangy vinaigrette to cut through the richness of the cheese. A side of sautéed green beans or roasted Brussels sprouts would add a lovely touch of green to your plate. For a true Midwestern touch, consider serving with a dollop of sour cream and a sprinkle of fresh cilantro on top.

Servings: 4

2 cups cooked chicken breast, shredded
1 cup enchilada sauce
1 cup shredded cheese (cheddar or Monterey Jack)
8 low-carb tortillas
1 cup shredded lettuce or cabbage
1/2 cup diced tomatoes
1/4 cup chopped onions
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste

Preheat your oven to 375°F (190°C).

In a skillet, heat the olive oil over medium heat. Add the onions and sauté until translucent.

Add the shredded chicken to the skillet, season with salt and pepper, and stir in half of the enchilada sauce. Cook until heated through.

Lay out the tortillas and fill each with a portion of the chicken mixture, a sprinkle of cheese, and a bit of lettuce or cabbage.

Roll up each tortilla and place them seam-side down in a baking dish.

Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish with diced tomatoes, fresh cilantro, and any additional lettuce or cabbage before serving.

For a spicier kick, add some diced jalapeños to the chicken mixture. You can also experiment with different cheeses, such as pepper jack for an extra layer of flavor. If you prefer a vegetarian option, substitute the chicken with sautéed mushrooms and bell peppers. For a creamier sauce, mix in a bit of sour cream with the enchilada sauce before pouring it over the tortillas.

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