Follow these steps for perfect results
olive oil
ground chicken breast
chili powder
ground cumin
dried onion flakes
enchilada sauce
low-carb flour tortillas
cut into wedges
cream cheese
shredded Mexican blend cheese
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium-high heat.
Add 1 tablespoon of olive oil to the skillet.
Add the ground chicken to the skillet and season with chili powder, cumin, and dried onion flakes.
Brown the chicken for about 5 minutes.
Add the enchilada sauce to the skillet and heat the mixture through for 2-3 minutes.
Cut the 6 low-carb tortillas into wedges.
Spread each tortilla wedge with cream cheese.
Place a layer of cream cheese covered tortillas in an oiled 9x9 inch pan.
Top the tortillas with 1/3 of the meat mixture, followed by 1/3 of the shredded cheese.
Repeat the layering process, starting with the tortillas, then the meat mixture, and then the shredded cheese, until you have 3 or 4 layers.
Top the final layer with the remaining shredded cheese.
Bake in the preheated oven for 10-15 minutes, or until the cheese is bubbling and brown.
Expert advice for the best results
For a spicier dish, add a pinch of cayenne pepper to the meat mixture.
You can also use shredded beef or pork instead of chicken.
Everything you need to know before you start
15 minutes
The meat mixture can be made ahead of time.
Serve warm, garnished with sour cream and chopped cilantro.
Serve with a side of guacamole and sour cream.
Pairs well with the spices.
Discover the story behind this recipe
A variation on traditional lasagna with Mexican flavors.
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