CREAMY CHICKEN ENCHILADAS Same Great Flavor, Low Carb

CREAMY CHICKEN ENCHILADAS Same Great Taco Flavor, Low Carb

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Welcome back everyone to Katherine’s Plates. Today I am going to show you how to make creamy white chicken and chiladas. These are low carb and they’re going to be very delicious. Y’all asked for more low carb recipes. So did we. So as we find these, we are bringing them to you. Now, we always find some recipes, maybe ones I’ve done a long time ago, change them up, give them a new flare, new flavor, and keeping them low carb. All right, I’m going to be shredding up some cheese for this recipe. Now, we are using seriously sharp cheddar cheese. It’s a cabb cheese. This is a cabb or kbo. It’s cabb. Cabbat. All right. Yes, we’ve got Thomas behind the camera. Everyone say hi. Hey. There he is. He’s excited about this one here today. I’m going to bring y’all up here and let’s get started. Now, you’re going to need 8 oz of cheese for this recipe. And we’re doing a cheddar cheese. Is that going right? There we go. We’re going to divide this between the three sections of the recipe. All right, let’s get that on there. Binders be y’all. There we go. I should have listened to somebody. One of you said to spray to spray the inside of here and the cheese would come out easier. And you know, did I do that? No. No. But I’m going to give that to y’all as a hint as to how to get your cheese out of your shredder if you’re using it. Let’s talk about the chicken. You’re going to want about two cups of cooked chicken. Now, any preferred method that you like. You can boil your chicken. You can cook it in the crock pot. You can bake your chicken. You can even use a rotisserie chicken. Now, I have the best ovenbaked chicken recipe on my blog, katherine’splates.com. Go check it out. I’m going to show you this chicken right here that I’ve got shredded up and how I made it really quickly right now. All right, we’re going to use my recipe that’s on my recipe blog, catherine’splates.com. It’s called the oven baked chicken. We’re going to change up the seasonings to give it more of a Mexican flare. I’ve got three thin chicken breasts. Now, if you’re using larger chicken breasts, you can put them into a Ziploc bag and pound them out. You want about a half inch thickness. This is about a pound of chicken right here. Perfect for our recipe. So, I’m going to place them into my baking dish here just to kind of get it started. There we go. We’re going to spritz the chicken with some cooking spray. I’ve got avocado oil or you can even do olive oil. We’re just going to spritz the top there. It’ll hold the seasonings on that we’re going to place on here. Just like that. Now, what’s great about this recipe is that you’re going to season it the way you want to. You can control your salt and other seasonings on here. Plus, if you use a rotisserie chicken, you’re really not sure what’s going on inside that chicken, right? How they cooked it, you know, anything like that. All right, so the first thing we’re going to do, since this is going to be kind of a Mexican flare dish, I got some cumin right across the top. We’re going to give this some flavor. When you do low carb dishes, you need to add lots of flavor where you can chick um chili powder. We know it’s chicken. And then I’m going to add some smoked paprika. Give it a little smokiness. Garlic powder. I’m just going right across the top with it. And let’s see. We got some onion powder. Now, there’s a trick to cooking this chicken. We’re going to be doing it on a like a high heat, and then I’m going to show you what we’re going to do to get it nice and moist and very tender. All right. I got some cracked black pepper. I like the little bits of pepper. If you don’t, you can use the fine black pepper. That’s totally fine. Now, this is where you can control your salt. I’m just going to go across. We’ve got some good salt here. There we go. Just that’s it. And I’m only going to salt one side. All right. We’re going to flip it over. Y’all, you can change your flavors for anything you want, any kind of style you want for your chicken. That’s what’s great about this. Make sure you give it a little spritz of your oil. That’s it. And then we’re going to go back over with the same seasonings, the cumin, chili powder, paprika. Woo! Get it on there. Some onion powder. Oh, it smells good already. garlic powder. That’s it. Well, I’m going to put a little cracked black pepper on top. No more salt, though, because this is going inside of a dish. And we want to season it then, not overseason right now. All right. This is going to go into the oven that’s been preheating at 425° for about 20 to 25 minutes. When it comes out, we’re going to cover it with foil very tightly. Let it sit for 15 minutes. Once your chicken is completely cooked through, you’re going to shred it. All right, we’ve let the chicken rest. Looks good. I’ve already checked the temperature of the chicken. I just use my thermometer here. Make sure it’s over 165. We’re going to take a piece of chicken. I’m going to place it into my shredder. You can shred it any way you want, but you do want shredded chicken for this recipe. All right, push it on there. Move my bowl. There we go. If y’all are interested in any of the items that I use on my videos, you can go to my recipe blog, catherine’splates.com, and you can go to the store link. It’s through Amazon. We’re affiliated. We make just a little bit of money off of anything that we sell there. Look at that. All right, I’m going to add it to my bowl. I’ll do the other two and then we’ll be done. There we go, y’all. It smells delicious, y’all. I’m going to give that a try. Oh, yes. That’s wonderful. All right, our chicken is ready for our recipe, y’all. It is so tender and juicy. Don’t forget that flavor we locked in there. Now, what’s great about making your own chicken at home is that you can limit how much oil and butter goes into it and the salt content and you can flavor it as much as you want. And you can change the seasonings up. I did the Mexican style, but you know, if you want an Italian version, I got that on my website also. Okay, so you can change that up. Now, our rotisserie chicken, we don’t know what’s in there, so we stopped getting them and we just make our own cuz it’s so good. All right, we’ve got our two cups in a bowl, nice and shredded, of our chicken. We’re going to add 5 oz. Now, we’re using a Greek yogurt. There it is right there. It’s the original. No flavor. Now, if you want, you can do a cream cheese in here if you want. That’s what this has taken the place of. We would have put cream cheese in here, but we’re changing our ways. And y’all like that because y’all are joining us on this mission of ours, right? All right. We’re gonna put that in. There we go. Let me tell you, you’re not going to miss the cream cheese in this recipe at all. Okay, the cheese that I shredded, we’re going to take one/3 of it. It’s going to be about 3/4 cup and we’re going to add that. I got a one4 cup measuring tool here. So, we’re going to go in three times. And we’ve still got the rest of that cheese. And it’s going to go in at different intervals of our recipe here. This is a very easy recipe, you guys. So, now we’re going to give it a pop of flavor. I’m just going to put a little bit of garlic powder on top. You can put like a quarter of a teaspoon. I’m going to grab a fork. We’re going to whisk that all together. This is what’s going to go on the inside. of our enchiladas. We’re loving this new way of cooking. We’re taking old recipes, we’re changing them up, and it’s like really helping us eat healthier, eat better, and feel better, right? Yep. I’ll show y’all my six-pack in about six months. All right, that looks really good. Taste that for flavor. If you need to add additional flavor, like some salt or pepper, whatever, give that a try. Don’t forget your pork. All right. That’s delicious. All right. Thomas already tried the chicken and he said it was delicious. I like it better than with the yogurt than the cream cheese. Yeah. I mean, it’s really good. Okay, we’re gonna make that sauce now, and I’m going to show you how delicious that’s going to be and make it very yummy for you. Good for you, but you’re not going to lose a lot of flavor at all. So, we got a medium saucepan. We’re going to put it over a medium heat. Get that going cuz all we’re going to do is really just kind of heat things through. We don’t want to bring anything to a boil and cook it for long periods of time. It’s going to go really quick. Hey, babe. It’s okay. I’m okay. All right. Three tablespoons of butter we’re going to put into our skillet or saucepan. One, two, and three. We’re going to let that melt and go from there. What’s great about eating from home is you can control the amount of salt you put in a dish also. So you can use non-salted butter if you want or just a regular salted butter. Now we’re going to add 2 tablebspoon of flour to that. You can use allpurpose flour. Now Thomas and I are going to be using almond flour. And we’re going to put two tablespoons in. And then we’re going to put in one tablespoon of taco seasoning. Now, I tend to like to use my blend because I know what’s in it. And there’s no additives, no preservatives, no cakey mixture, nothing like that. I always make a big batch, which is just about this much right here. It usually fills the canister though. Yeah, it’s a little low. Yeah, it’s a little low, but we use it for a lot of stuff. All right. What happened to my one tablespoon? Put it in the bag. There we go. And then we’re just going to whisk that together till it gets nice and combined. All right, we’re going to add in two cups of chicken broth. Now, we’ve got the 33% less sodium chicken broth because we can adjust the seasonings as we go. All right, we want this nice and smooth. Now that we got that heated through, we’re going to add in half a cup of our shredded cheese. So, I’m just going to use my 1/4 cup here. Make sure you measure. You want enough for the ending. There we go. There we go. Look at that. We still got cheese. All right. We’re going to stir this together until the cheese melts. We’re going to turn down the heat to a medium. It is a medium. All right. And then we’re going to add in one cup of sour cream. I’m just going to use the same tool that I used for the yogurt. There we go. Get that in. And then we’re going to add in one can of green chilies. They’re diced and it’s 4 oz. And we’ll just whisk it all together. You don’t want to bring that to a boil. That’s why we’re lowering the heat. And if you don’t want the green chilies in there, you don’t have to add them. Up to you. All right. I’m just going to scrape off here to get all that sour cream off. All right. We’re going to whisk this together till it’s nice and smooth. Then we’ll turn off the heat again. Grab a spoon and give it a taste for flavor. If you need to add any other seasonings to it, this is the time. I’m going to do that right now that I’ve got everything kind of incorporated. Wow. Oh, that’s delicious. Nice and creamy. I love the green chilies in there. It gives it a pop of flavor. Let’s build some anchiladas. Now, I added some corn starch, which adds a little bit of carb to it. So, just be careful when you do that because we’re trying to thicken that up because almond flour doesn’t thicken as well as we thought it would. Or you can add some flour to it. But flour is going to give you more carbs than the corn starch. You can also thicken up with a mashed potato. Add that to it if you want. I’m going to put some of the sauce here. You can see how thin that is. And that’s totally fine because we’re going to have those corn tortillas going in. Put like that right there. Going to move it around. Coat the bottom of our dish with it. Oh, look at all those green chilies. Mhm. All right, talking of corn tortillas, here they are right here. I’m going set that right there. Now, these are very pliable, so I don’t need to really heat them up in the microwave. Now, if you have them and they’re kind of dried out a little bit, you want to put them in the microwave with a wet paper towel over them, kind of steam them a little bit. Just about 10 or 15 seconds. You don’t want to do too much to them. This is what I’m using right here. They’re the tortilla corn yellow 5 in or so. Not very big. So, what we’re going to do is take some of our chicken mixture here. Oh, two tablespoons. And then we’re just going to roll up the tortilla. Put it in our pan. There’s 20 in the package there. So, we’re going to see how many we’re going to make of this. That looks good like that. Like little street tacos. Yep. You’re just going to keep rolling till you get to the last of the chicken. Somebody might be cleaning out that bowl. Mhm. All right. What do we got here? 2 4 6 8 10 12 13 H. Baker’s dozen. baker’s dozen. All right, let’s finish these up. All right, we’re going to pour the remainder of the sauce over our enchiladas just to cover. I may have some sauce left over. I don’t want it too soupy in there. All right, that looks good. We’re going to take the remaining of the cheese that we had. Put that all on top. Oh my goodness. I cannot wait. It’s all you need. Or if you want more cheese, you can put it on there. There we go. All right. I got my oven preheated at 350°. We’re going to pop this in there for about 22 minutes until the cheese is nice and melted and everything is kind of pulled together. We’re going to put it on broil for just a few minutes to give it a nice golden color across that cheese. I’ll be back, y’all. Look at these. Those are beautiful. Let’s go in. Look at that. They absorbed all that sauce. A white creamy chicken anchilada low carb meal. Let’s give that a try. Oh my gosh, it absorbed all that liquid. Cheesy goodness. Here’s my bite. You know why go anywhere when you can make it at home? Those corn tortillas are good. Love them. You don’t need white flour tortillas. Do the corn. It absorbs all those flavors. Make your chicken at home, too. Make sure you give me a thumbs up on this one. If you’re new to the channel, hit that subscribe button down below and that bell notification. That way, you’ll always know when shows like this one here are posted. Y’all share this with family and friends who are looking for low carb or any recipe like this here. I’ll see y’all on the next episode. Bye.