Deconstructed Enchiladas
Deconstructed enchiladas take all the bold, comforting flavors of traditional enchiladas and transform them into an easy, layered dish that’s perfect for busy nights. Instead of rolling tortillas, this recipe lets you enjoy the rich, saucy goodness in a simplified form—tender meat, melty cheese, and zesty enchilada sauce come together in a skillet or casserole for a meal that’s just as satisfying but twice as effortless. Whether you’re craving a cozy dinner or looking for a fun twist on a classic, deconstructed enchiladas deliver all the flavor with none of the fuss.
Ingredients:
Enchilada sauce 2 cup
Shredded chicken
8’ low carb flour tortillas cut into strips
Canned diced green chiles
2 Tablespoons Sour cream
1 Teaspoon Cumin
Taco seasoning
Salt
Fiesta blend cheese
Instructions:
In a slow cooker add chicken and 1 cup enchilada sauce sprinkle with Taco seasoning. Cook on low for 8 hours then shred chicken.
In a skillet spoon ½ cup enchilada sauce and ¼ cup water.
Add shredded chicken green chilis sour cream cumin salt and more taco seasoning.
Cook on medium heat stirring occasionally about 3 minutes.
Add remaining enchilada sauce and stir Mixture together.
Dump mixture into greased baking dish.
Add the shredded tortillas and mix until well combined top with fiesta cheese.
Bake 5 minutes then broil until cheese bubbles about 2-3 Minutes.