Ingredients

1 tbsp butter

1 lb chicken breasts, skinless and boneless, cut into cubes

1/2 onion, finely chopped

1/2 bell pepper, chopped

2 garlic cloves, minced

1/2 tsp chili powder

1/4 tsp salt

1/4 tsp black pepper

1/4 cup cream cheese

1/4 cup chicken broth

1 cup cheddar cheese, shredded

1/2 tsp dried parsley

1/2 tsp dried oregano

1/4 cup heavy cream

1 cup red enchilada sauce, sugar-free

1/2 lb deli sliced chicken breast (larger slices work better)

Garnish: chopped cilantro, sour cream

Instructions

Step 1: Preheat the oven to 350°F and prepare a baking dish.

Step 2: Heat a skillet over medium-high heat and melt the butter. Add the cubed chicken and cook until no longer pink, about 7 minutes.

Step 3: Add the chopped onion and bell pepper to the skillet and cook for another 2-3 minutes until softened.

Step 4: Stir in the minced garlic, chili powder, salt, and black pepper to coat the chicken evenly. Then add the cream cheese, chicken broth, half of the shredded cheddar cheese, parsley, and oregano. Stir well and simmer for 3-5 minutes.

Step 5: Pour in the heavy cream, mix thoroughly, and remove the skillet from heat.

Step 6: Spoon some enchilada sauce onto the bottom of the baking dish to prevent sticking.

Step 7: Place one portion of the chicken mixture onto a slice of deli chicken breast and roll it up like a tortilla. Repeat this with all the deli meat slices (about 8 will fit in the dish).

Step 8: Arrange the rolled enchiladas side by side in the baking dish. Cover with the remaining enchilada sauce and sprinkle the rest of the cheddar cheese on top.

Step 9: Bake in the oven for 20 minutes until heated through and cheese is melted and bubbly.

Step 10: Garnish with chopped cilantro and a dollop of sour cream before serving.

Tips & Variations

For extra spice, add a pinch of cayenne pepper or chopped jalapeños to the filling mixture.

Use sharp cheddar cheese for a bolder flavor, or substitute with Monterey Jack for a milder taste.

For a dairy-free option, try coconut cream instead of heavy cream and a vegan cream cheese alternative.

To save time, use pre-cooked shredded chicken instead of cubed chicken breasts.

FAQs

Can I use a different type of meat for this recipe?

Yes, shredded cooked turkey or ground beef can be substituted if you prefer. Adjust cooking times accordingly to ensure the meat is fully cooked and seasoned.

Is this recipe suitable for a strict keto diet?

Absolutely. This recipe uses low-carb ingredients like cream cheese, heavy cream, and sugar-free enchilada sauce, keeping the carbohydrate count low while providing healthy fats and protein.