keto lasagna cooked without noodles and using zucchini slices. This low-carb, gluten-free beef lasagna is flavorful and filling. Everyone loves it!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon butter
- ½ cup chopped green onions
- ½ teaspoon garlic powder
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (4 ounce) can diced green chiles
- ½ cup sour cream
- 1 ½ cups cubed cooked chicken breast meat
- 1 cup shredded Cheddar cheese, divided
- 6 (12 inch) flour tortillas
- ¼ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.
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- Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside.
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- Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.
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- Fill each flour tortilla with chicken mixture and roll up. Place seam-side down in the prepared baking dish.
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- Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.
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- Dotdash Meredith Food Studios
- Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes.
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- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 619 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 1459 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
one of the few recipes perfect as-is.
I try to find something good about a recipe, so I want to say that I can see why kids would like it. The flavor isn’t bad, although bland, and it’s very mushy. I could make recommendations for how to salvage it, but it would be a new recipe. However, I appreciate other’s attempts to do so. Id rather start over.
One of my absolute favorite dishes. My kids LOVE LOVE LOVE when I make this for dinner. I NEVER have leftovers. ♥️
Love this recipe. I double it and freeze some for individual meals later. These freeze really well. My grandchildren LOVE these. So do I.
I LOVED the filling!! The flour enchiladas did not work for me-they were too ‘soggy’ and were not pleasant to eat. Maybe if they were cooked slightly in a skillet and then used with the filling and baked? I will use this filling placed over chips and baked with crushed chips on top covered with the cheese in the future. Thank you for the recipe!! 🙂
I was looking for a recipe for chicken enchiladas on a cold winter’s day for what I had in the house so I wouldn’t have to go out to the store. I had exactly what this called for, I made it thinking it wouldn’t exactly be what my husband was thinking of—no red sauce. He flipped out over how good it was. It had all stuff I like so I knew I would like it. It’s a keeper.
This recipe is really bland. The corn tortillas made it even worse and they didn’t even hold up all that well as reviewers said. I see a lot reviews modifying the recipe but I’m here for a recipe I can cook not to read comments. People are rating this 5 stars after modifying the recipe. It’s not a 5 star recipe if you have to heavily modify it.
Prepared as the recipe stated. It was delicious!
I doubled the sauce. Delicious recipe! I will definitely be making this again! So easy!
Delicious but this only yielded 3 for me and I see that-someone else said the same thing recently. I guess if you stuff them less you could get 6 but they’d be sad and empty. I precooked the chicken using some taco spices. I did make two changes to the original recipe: first, I used cream of chicken instead of cream of mushroom, as per previous review suggestions. And then I used almond milk instead of regular milk – doesn’t make a difference to the taste of the sauce at all. Overall they’re very very good, but I wonder what they would taste like using corn tortillas instead – the flour tortillas get a bit mushy and just taste a bit floury. So for that I give it 4*! Everything else is top notch.
I’ve been making this for years and it’s a family favorite. I end up making 2 pans, doubling the chicken and quadrupling the sauce.
Only made three but turned out great.
Very good enchiladas. I heated tortillas in oil for 3 sec each side. Then coated each side in sauce then wrapped.
Good recipe, but do yourself a favor and use corn tortillas. The flour ones get soggy and do not hold up like corn.
A family favorite. I’ve been making this for many years. My little girl is now an adult. So that’s how long. The only difference is that I use fresh onions, garlic, and hatch green chilies.
My family loved this. I also added tomatoes to it and it was great!
I made this for my family last night and everyone loved it. I made two dishes, 1 with GF tortillas and the other 1 with regular flour. I doubled the sauce (1 can GF cream of mushroom and 1 can GF cream of chicken) and added some diced red peppers. I added some chili powder and cumin but will add more next time because my daughter was saying it tasted sweet, which could’ve been the GF tortillas. I served with mexican rice and salad. Delicious!
It was good, but cubed chicken didn’t go well. Will shred next time.
I followed the recipe and made no deviations. The enchiladas are good. However, I do see why some people double the chicken and sauce. The flavors came together really well, but there just wasn’t enough filling for such large tortillas.
I love it. Was very easy and family loved it too. Tsk for the recipe.
I’m making this by request for the second time in 3 weeks. My picky, 12 year olds daughter loves it!