Michael's Chicken Enchiladas

Michael’s Chicken Enchiladas with Creamy Green Chile Sauce Low-Carb | Flavor-Packed | Comfort Food Reimagined These low-carb chicken enchiladas are a bold fusion of flavor and comfort, made with juicy rotisserie chicken, sautéed peppers and onions, and wrapped in spinach tortillas. Smothered in a creamy green chile sauce and topped with melty Oaxaca cheese, this dish is the perfect balance of wholesome and indulgent. Whether it's a weeknight dinner or weekend gathering, these enchiladas are guaranteed to impress. Check Out Equipment Used in my VIDEO Dalstrong Phantom Series Knife: https://amzn.to/4eRn1Aj Anova Culinary Sous Vide Precision Cooker: https://amzn.to/3GIZa9d EVERIE Sous Vide Container: https://amzn.to/4lTs2ut Spring Chef Swivel Vegetable Peeler: https://amzn.to/44HH8w6 HexClad Hybrid Nonstick 8-Inch Frying Pan: https://amzn.to/3GL4Z67 HexClad Hybrid Nonstick 10-Inch Frying Pan: https://amzn.to/3GFQyAj 🛒 Ingredients For the Chicken Filling: 1 medium onion, diced ½ red bell pepper, diced ½ green bell pepper, diced 3 garlic cloves, finely diced 1 rotisserie chicken, shredded 1 tbsp avocado oil 1 tbsp butter Salt, pepper, cumin, smoked paprika, garlic powder, onion powder (to taste) For the Creamy Green Chile Sauce: 3 knobs of butter 1 tbsp flour 1 can mild green enchilada sauce ¼ cup chicken stock ¼ cup Mexican crème (or sour cream) 2 tbsp mild green chilies Salt, pepper, cumin, smoked paprika, garlic powder, onion powder (to taste) For Assembly: Low carb spinach tortillas Oaxaca cheese, shredded Fresh parsley, chopped (for garnish) 👨‍🍳 Instructions 1. Prepare the Chicken & Veggies Heat a skillet over medium heat. Add avocado oil and 1 tbsp of butter. Sauté the onions, bell peppers, and garlic until softened (about 5 minutes). Season with salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Add in the shredded rotisserie chicken and stir to combine. Remove from heat and set aside. 2. Make the Sauce In another pan, melt 3 knobs of butter over medium heat. Whisk in flour to form a roux and cook for 2-3 minutes until golden. Slowly whisk in the enchilada sauce and chicken stock. Let simmer for 5 minutes until slightly thickened. Stir in Mexican crème and green chilies. Season to taste with spices. Mix until smooth and remove from heat. 3. Assemble the Enchiladas Preheat oven to 350°F (170°C). Spoon chicken filling onto each spinach tortilla, add a sprinkle of Oaxaca cheese, roll tightly, and place seam-side down in a greased baking dish. Pour the creamy green chile sauce over the enchiladas, making sure they are fully coated. Top with remaining shredded Oaxaca cheese. 4. Bake & Finish Bake for 15–20 minutes until the cheese is melted. Broil on high for 2–3 minutes to get a golden, bubbly top. Remove from oven and garnish with fresh parsley. https://www.awin1.com/cread.php?awinmid=21679&awinaffid=1538673&ued= https://ui.awin.com/affiliate/1538673/merchant-profile/58127/overview https://www.facebook.com/themarmstrongjr/ https://amzn.to/48BKbX8