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Enchiladas are a huge hit at my house. My family would probably eat them three times a week if we could! These enchiladas are perfect for those days when you don’t feel like cooking, or have a ton of things on your to-do list. I think the filling tastes best with chicken as your meat source, although I have been known to substitute 1 lb of ground beef or turkey. I generally prepare the meat in my crockpot to make this dish even easier. This dinner works great for a pot-luck or a crowd gathering, as it makes one 9×13 inch pan full of creamy, cheesy goodness. Find printable graphic here.
I was having a hard time finding an enchilada sauce with no sugar, so obviously a homemade one was a must! I wanted a sauce that was as simple as possible, so instead of chopping onions and garlic like I normally would, I substituted the powdered spice versions of a few things. Feel free to adjust the spices according to your families preference. I’d say my measurements make a mildly spicy sauce. In other words, a sauce my toddler can handle. 🙂 If you can find a sugar-free enchilada sauce, feel free to use that instead of my homemade version!
To make the enchilada sauce:
In a medium saucepan combine 1 28oz can of tomato sauce with 1 t. Cumin, 1 t. Garlic Powder, 1 t. Cayenne Pepper, 1 t. Onion Powder and 1 t. Chili Powder. Let simmer over low heat for 15 minutes or so, just enough time to let the flavors mesh.
To make the enchiladas:
Drizzle about 1/2 C. enchilada sauce in the bottom of a 9×13-inch pan. Shred 3 chicken breasts or brown 1lb ground beef/turkey.
In a mixing bowl (I use my Kitchen-Aid stand mixer), combine 1 block of cream cheese with about 3/4 of the remaining enchilada sauce and meat. If you’re using chicken, don’t mix for too long or your chicken will end up with a tuna consistency! Take a tortilla and spoon some of your mixture on the shell, creating a vertical line down the center. Roll the tortilla to create the enchilada and lay in the pan. Repeat this step until all your filling is gone. Top with the remaining enchilada sauce and Mexican cheese. Bake at 350 degrees for 30 minutes.
These enchiladas are fantastic topped with a little salsa and sour cream!
You can check out the Trim Healthy Mama website for more yummy recipes and products that will help you stay on plan!
Oh yum! I love to find easy low carb meals like this, thanks for sharing!
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This recipe looks delicious so u want to make sure I get it right. In the first part, it says 1 tsp of each of the seasonings, but in the recipe itself, it says 1 T (tablespoon). Which one is correct? Thank you!
Serving size? This looks great.
If you’re using the 6g low carb tortillas, serving size is one enchilada. If you’re using the 3 g low carb tortillas, you can have two! 🙂 I stuff mine extremely full, so it seems like more.
Does this freeze well? Precook or cook then freeze? Looking for THM recipes that I can double and freeze half for future meals. Thanks!
Hey, April! I haven’t frozen them before. I would say precook them, though! 🙂 The texture would probably be better than if you heated after freezing. <3
I’m sure it is just my phone but I don’t see the actual recipe anywhere in this post! And when I click on the printable version I get an error message. Would love to make this, I suppose the only thing I can’t figure out from the write up is how much cheese to use on top. Can you help? Thanks!!
Hey, Jessica!
No, it’s not your phone! This was one of my first recipes and when I transferred to my current site, the formatting got messed up! I will put it on my list of things to do. You use about 1 C. of Cheese! 🙂