Servings: 5 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients
- 454 g Boneless & skinless chicken breasts
- 1/2 tsp Chili powder
- 1/2 tsp Cumin ground
- 3 Poblanos or 3 green bell peppers + 2 jalapeños
- 4 large White Swiss chard leaves
- 112 g Low-fat mozzarella cheese divided
- Avocado and cilantro for garnish optional
Enchilada Sauce:
- 2 x 14-ounce cans of Tomato sauce
- 1 tsp Cumin ground
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1/4 tsp Salt
- 1/2 tsp Black pepper ground
Instructions
- To begin, preheat your oven to 425 degrees F and cover a rimmed baking sheet with foil or parchment paper. Combine chili powder and cumin in a small bowl, and use the mixture to rub the chicken breasts.
- Place the chicken and a mix of poblanos, green bell peppers, and jalapeños on the baking sheet in a single layer. Bake for 35 minutes without a cover.
- Transfer the chicken to a medium bowl and the peppers to another bowl that can be tightly covered with a lid. Let them rest for 15 minutes to cool down. While waiting, rinse Swiss chard and shake off the excess water.
- Place each leaf flat on a cutting board and use a sharp knife to remove the membrane. Cut each leaf into two pieces, repeating the process with the remaining leaves until you have eight “tortillas.” Set them aside.
- Combine the Enchilada Sauce Ingredients in a medium-sized bowl. Pour 1 cup of the sauce on the bottom of a baking dish measuring 8″ x 11″, and set it aside.
- Remove the stem, seeds, and skin from the poblanos. Keep some skin on, and cut or tear them into wide strips with your hands. Set the strips aside in a bowl. Shred the chicken that has been allowed to cool using two forks and mix it with 1 1/2 cups of the Enchilada Sauce.
- To make the enchiladas, lay one Swiss chard tortilla at a time on a flat surface and fold it in half lengthwise.
- Fill it with 1/4 cup of chicken mixture and top it with 1-2 strips of poblano and 1 tablespoon of cheese.
- Roll it up and place it in the prepared baking dish. Repeat this step with the remaining Swiss chard “tortillas” until the chicken mixtures have been used. Top the enchiladas evenly with the remaining Enchilada Sauce and 1/2 cup of cheese.
- Bake for 10 minutes, then remove from the oven, cover with foil, and let it stand for 10 minutes. If desired, serve hot with avocado and cilantro.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 155 kcal
Fat: 4g
Protein: 18g
Carbohydrates: 11g
Fiber: 3g
Sugar: 5g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken Enchiladas
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.