Wasa breaded chicken nuggets are a family pleasing Trim Healthy Mama S meal.

The other day I had some chicken breast on the counter for dinner. My daughter walked by and said “Ohh are we having chicken nuggets?!” Sadly for her we were not but it got me thinking.

I wanted a THM and kid friendly chicken nugget recipe that could make us all happy.

These Wasa breaded chicken nuggets are quick and easy to make and everyone in my family enjoyed them.

Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.

More THM S Recipes:

30 Min Cheesy Salsa Verde Chicken

Meal Plan for 1/5/20-1/11/20

THM Pizza Lunchable

Lavash Lasagna Cupcakes

Wasa Breaded Chicken Nuggets – THM S

What is it about chicken nuggets? It seems like no matter what stage of food picky that they are in, they will always accept nuggets.

So homemade chicken nuggets are a great way to get them their favorite food without all of those processed and yucky ingredients that are in the fast food or frozen varieties.

These Wasa breaded chicken nuggets require just 4 ingredients plus spices! So they are easy to whip up and you can rest assured that your kids will eat the dinner you prepared!

Ingredients:

Light Rye Wasa Crackers

Grated Parm (Green Can Kind)

Eggs

Chicken Breast or Thighs

Instructions for THM S Nuggets

To make these nuggets, cut the chicken into bite sized chunks.

Place the Wasa Crackers into your blender and mix until the consistency of bread crumbs.

Mix spices, parm and ground Wasa crackers together in a medium bowl.

Whisk eggs in a bowl.

Breading the Nuggets

To bread the nuggets, dip each chicken piece into the eggs.

Next, dip/roll the chicken piece into the breading mixture.

Place each breaded nugget onto a greased broiler pan. Using the broiler pan will prevent soggy nuggets.

Cook at 400 degrees for 15 minutes. Then broil for 2 minutes to crisp up the breading.

How Many Can I Eat?

If you bread 4 chicken breast with the mixture and have no leftover mixture, you can have 1/2 of a chicken breast in S mode.

If you eat more, you would go into XO mode because only 1 of the Wasa crackers is allowed in an S.

Fill your plate with a big salad or Mac and Cheese Zoodles.

If you prefer more chicken nuggets, use this breading recipe and just use chicken instead of pork.

Wasa Breaded Chicken Nuggets - THM S

Servings

Ingredients

3-4 Chicken Breasts
8 Light Rye Wasa Crackers
1/2 cup Grated Parmesan Cheese
2 eggs
1 TSP garlic powder
1 TSP Paprika
1/2 TSP Pepper

Servings

Ingredients

3-4 Chicken Breasts
8 Light Rye Wasa Crackers
1/2 cup Grated Parmesan Cheese
2 eggs
1 TSP garlic powder
1 TSP Paprika
1/2 TSP Pepper

Instructions

Preheat the oven to 400 degrees.
Cut chicken breasts into bite sized chunks.
Blend Wasa crackers in blender until they are the consistency of traditional bread crumbs.
Mix Wasa crumbs, seasonings and cheese together in a medium bowl.
Crack eggs and whisk gently in a separate bowl.
Dip each piece of chicken into the eggs first and then roll in the "breadcrumb" Wasa mixture.
Place each piece on a greased broiler pan.
Bake at 400 Degrees for 15 minutes.
Broil on high for 2 minutes to get the Wasa breading a little extra crispy.

These low carb salsa verde chicken enchiladas will have you feeling anything but deprived! Rich, cheesy and delicious Mexican food without the carbs!

These low carb salsa verde chicken enchiladas are smothered in a 2 ingredient cheesy queso. This recipe was inspired by my most popular Keto recipe on this blog – salsa verde chicken with cauliflower rice. That recipe has been pinned over 100,000 times so I wanted to stuff that recipe into low carb tortilla and call it an enchilada! And since i have already made it into nachos, enchiladas seemed like the right thing to do.

I love Mexican food. I often joke that I could eat it for breakfast. And the couple of times that we have vacationed to Mexico, I have done just that. So when I started my low carb journey, my first worry aside from dessert was my beloved tacos and enchiladas.

It is so nice to be able to eat creamy chicken enchiladas without any guilt. I ate two tonight and just had to share this simple and delicious recipe with you.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Low Carb Salsa Verde Chicken Enchiladas

I have been doing the Trim Healthy Mama diet on and off for the past 9 months. The hardest thing to me about the lifestyle is convenience foods. Lots of people tend to make eating low carb complicated when it doesn’t have to be.

These 5 ingredient low carb salsa verde chicken enchiladas use the grocery store’s best low carb convenience item as it’s star ingredient. A rotisserie chicken. If you eat low carb or are on THM and you need a quick and easy on plan meal, pick up a rotisserie chicken!

^I forgot to put the cream cheese in the picture. That is what cooking with a 4 year old and an 13 month old will do to you.

With just a few minutes of prep work and then 20 minutes in the oven, you will have a delicious plate of comfort food that I promise you would eat if you were not on a “diet.”

Prepare the Queso

The biggest key to a smooth queso is letting your cream cheese soften before heating it. You can tell from looking at my pictures that I was impatient tonight and did not let the cream cheese soften enough.

If you don’t let it soften up long enough, you may have trouble getting it to melt completely. Don’t worry if this happens, it might not be as pretty but it still tastes great!

After your cream cheese is soft, add it to a small saucepan over medium/low to medium heat with the salsa verde. Allow the cream cheese to melt, stirring occasionally. It usually takes about 10 minutes.

Assemble the Green Salsa Enchiladas

When I make these low carb salsa verde chicken enchiladas, I do not measure the filling. I just toss it in and roll it up. However, I will try and give approximate amounts if you prefer to see a measurement.

Add about 2 tablespoons of shredded chicken, a tablespoon of shredded cheese and a drizzle of the cream cheese and green salsa queso to each low carb tortilla. Roll up and place in your prepared casserole dish seam side down.

Bake at 350 degrees for about 20 minutes, uncovered. Top the enchiladas with sour cream and cilantro when served. We also ate these with a simple avocado side salad.

My husband is not usually thrilled about leftovers but he asked the next day if we had any more enchiladas! I hope you try these low carb salsa verde chicken enchiladas. They were a great change up for us from all the Turkey and dressing that we at last week during Thanksgiving.

Low Carb Salsa Verde Chicken Enchiladas

Prep Time

Cook Time

Servings

Ingredients

2 cup Shredded Chicken (I use rotisserie)
1 1/2 cup shredded cheese
1 block Cream cheese softened
1 15 oz Jar salsa verde
8 low carb tortillas

Prep Time

Cook Time

Servings

Ingredients

2 cup Shredded Chicken (I use rotisserie)
1 1/2 cup shredded cheese
1 block Cream cheese softened
1 15 oz Jar salsa verde
8 low carb tortillas

Instructions

Preheat oven to 350 degrees.
Prepare a 9x13 baking dish by spraying with non-stick spray.
Place the softened cream cheese and the jar of salsa into a medium saucepan.
Melt on medium low for about ten minutes or until the cream cheese is completely melted.
Spread some of the salsa verde/cream cheese queso into the baking dish and spread to lightly cover the bottom.
Place one tortilla on a plate, add a couple of tablespoons of shredded chicken to the center, add a tablespoon or two of shredded cheese and drizzle some of the salsa verde/cream cheese queso down the middle.
Roll up the enchilada and place seam side down into the baking dish.
Continue making the remaining 7 enchiladas.
Top the enchiladas with the remaining salsa verde/cream cheese mixture. Add any remaining shredded cheese to the top as well.
Bake uncovered for 20 minutes until heated through.

Hope you enjoy these low carb salsa verde chicken enchiladas as much as we did! Check out my Low Carb secret ingredient breaded pork chops too!