Sharon Hughes
Staff columnist
Hello! I’m changing it up a bit on In the Kitchen with Sharon this week. Some of my readers were asking for low carb and since I’m on a low-carb diet myself, I will share some of my recipes. Making low carb recipes are easy, but it takes a while to get used to learning a new way of cooking. I think this recipe is one that everyone will love. Serve it with a salad and there you go. Please send me your favorite recipe, along with a story and/or a picture of it if you have one, and I will put you in the kitchen with Sharon. Send them to [email protected] or call me at 937-393-3456.
Remember to do something nice for someone this week. Have a great week!
Ingredients
8 law-carb tortillas
3 cups of shredded chicken (I used a rotisserie chicken)
2 cups of shredded Monterey jack cheese
4 oz. of softened cream cheese
2 tsp of garlic powder
3 tbsp of butter
3 tbsp of flour
1 tbsp of taco seasoning
1 (14.5 oz.) can of chicken broth
3/4 cup of sour cream
1 (4 oz.) can of diced green chiles
Directions
Preheat oven to 350 degrees and grease your 9×13 baking dish.
In a medium size bowl, mix the chicken, cream cheese, garlic powder and HALF the shredded cheese (about 1 cup).
Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
In a saucepan over medium heat, melt the butter and then stir in the flour and taco seasoning in the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add a 1/2 cup of the shredded cheese and whisk until well incorporated.
Stir in the sour cream and can of chiles; whisk until the sour cream is completely dissolved, but not to boil.
Pour the sauce over the mixture over the enchiladas and top with remaining cheese.
Bake for 22 to 25 minutes.
