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1 pound chicken breast

14 ounce can of Red enchilada sauce (split)

4.5 ounce can of green chilies

6 ounces 1/3 less fat cream cheese

1 tsp chili powder

1 tsp garlic salt

1/2 cup slivered almonds (optional)

1/2 cup shredded cheddar cheese

10 corn or flour tortillas


  1. Place chicken, 3/4 can of enchilada sauce, green chilies, chili powder, and garlic salt in crockpot on high for 6 hours.
  2. Reserve 1/4 can of enchilada sauce in separate container and place in fridge.
  3. Add cream cheese and stir until incorporated.
  4. Turn heat to low.
  5. Add slivered almonds right before serving. Stir well.
  6. Preheat oven to 350 degrees.
  7. Spoon chicken mixture onto tortillas and fold and place in greased baking dish.
  8. Top enchiladas with remaining enchilada sauce and shredded cheddar.
  9. Bake at 350 degrees for 10 minutes until cheese is melted.
  10. Serve immediately and enjoy!


  1. Chicken mixture is versatile and can be served over tortilla chips for nachos or over rice!
  2. Almonds are optional and add texture. Omit if making these on a regular macro day to lower to the fat grams.
  3. You can make the chicken mixture in one pan if you don’t have a crockpot. Cook chicken through and then add in enchilada sauce, green chilies, chili powder, and garlic salt. Let simmer for 20 minutes. Stir in cream cheese and let simmer for 5 more minutes. Add almonds (if using them) right before serving.

This is my hubby’s recipe and just like he is, it’s a keeper!

Tag me on Instagram @jessssssleigh if you make these!

Macros per enchilada: (with almonds) 

Calories: 267

Fat: 13.5 g

Carbs: 13.3g (10.8g net carbs)

Protein: 18.8g

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