Grab Free Meal Plan From Here : /https://lowcarbkitchen.us/keto-diet-plan-for-beginners-step-by-step-guide-shanii/
CONTENTS
8-10 almond flour tortillas
1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2] 1-2 (4 oz.) cans green peppers
3 cups cooked chicken, chopped
2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup] 2 cups low sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons almond flour
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper to taste
Fresh coriander, garnish, optional
PREPARATION
Preheat the oven to 350° F and lightly grease a 9×13-inch baking dish with nonstick spray.
In a mixing bowl, combine 1/2 cream cheese, chicken, 1 cup cheese, lemon juice, cumin, and chili powder and season with salt and pepper, if desired.
Take 1 tortilla and fill it with 2-3 tablespoons of the chicken mixture, then place it seam side down in the baking dish. Repeat with remaining tortillas and filling.
Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook for 2-3 minutes or until golden brown.
Season to taste with salt and pepper, then gradually stir in the chicken broth and green peppers. Add remaining 1/2 cream cheese and bake for 5-7 minutes or until thickened.
Remove from heat and pour green chile sauce over enchiladas.
Sprinkle remaining cheese on top.
Place the baking dish in the oven and bake for 22-25 minutes or until the cheese and filling are melted and bubbly.
Optional: fry for 3-5 minutes or until lightly browned.
Remove from the oven and let it rest for 10-12 minutes.
Garnish with fresh coriander if desired.
Grab Free Meal Plan From Here : /https://lowcarbkitchen.us/keto-diet-plan-for-beginners-step-by-step-guide-shanii/