Recipes

Easy Low Carb Air Fryer Green Enchilada Pie Recipe

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Atkins Easy Low Carb Air Fryer Green Enchilada Pie
5.4g
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Mexican
Cook Time: 25 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
34g

Protein

22g

Fat

10.5g

Fiber

365.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 3 sec spray canola oil cooking spray ACH Store Brands
  • 2 1/4 cup fresh cilantro FNDDS
  • 1 cup green tomatillo salsa FNDDS
  • 0 1/2 cup sour cream FNDDS
  • 0 1/2 cup canned green chile peppers, diced Rosarita
  • 0 1/2 tsp table salt USDA
  • 0 1/4 tsp black pepper, ground USDA
  • 12 oz rotisserie chicken, skin removed FNDDS
  • 0 1/2 cup fresh scallions, tops & bulb, chopped USDA
  • 4 oz monterey jack cheese FNDDS
  • 5 tortilla zero net carb tortillas, original Mission

DIRECTIONS

  1. Prepare 4, 8-ounce ramekins with a spray of cooking oil.
  2. In a blender, pulse together 2 cups cilantro, salsa verde (green tomatillo salsa), sour cream, drained green chilies, salt and pepper until mixed. Then puree on high until fully combined. Layer 1 tablespoon green sauce in the bottom of each ramekin.
  3. In a medium bowl, fold together remaining green sauce, shredded chicken, 2-ounces shredded cheese, and 6 tablespoons chopped scallions until evenly coated and combined.
  4. Cut tortillas into quarters. Place one quarter tortilla over the green sauce in the bottom of each ramekin. Layer ¼ cup chicken mixture, then another quarter of a tortilla, and repeat for three layers of chicken in each ramekin. Top each ramekin with two tortilla quarters, then each with 1/2-ounce shredded Monterey jack cheese. Cover each ramekin with lightly oiled foil (oiled side down).
  5. Heat air fryer to 375°F.
  6. Cook enchilada pies for 20 minutes covered, then remove foil and cook until top is browned and internal temperature registers 165°F, another 5 minutes. Garnish each enchilada pie with ½ tablespoon sliced scallions and 1 tablespoon chopped cilantro and serve while warm. One enchilada pie as described is one serving.

Cooking Tip

These individual enchilada pies cook up beautifully in an air fryer if you have just one or two to cook at a time. If you want to cook all four at once, a convection oven at 375°F works wonderfully. Or you can increase the oven temperature to 400°F for a conventional oven to cook all at once.