Description
Creamy, cheesy, and low in carbs, these white chicken enchiladas are perfect for a comforting weeknight dinner.
Ingredients
Scale
- 2 cups cooked chicken (boiled, baked, or rotisserie)
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 2 tablespoons almond flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 low carb flour tortillas
Instructions
- Prepare 2 cups of cooked chicken using your preferred method (boiling, baking, or rotisserie).
- Preheat the oven to 350 degrees and grease a 9×13 pan.
- Shred the cooked chicken into bite-sized pieces in a large bowl.
- Add 3/4 cup of shredded cheese, garlic powder, and cream cheese to the shredded chicken and mix until combined.
- In a saucepan, melt butter over medium heat, then stir in almond flour and taco seasoning, cooking for 1 minute.
- Add chicken broth and whisk until smooth and slightly thickened. Stir in 1/2 cup of cheese until melted.
- Add sour cream and green chilies to the sauce, then remove from heat.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in the prepared pan.
- Pour the creamy sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 22 minutes, then broil on high for 3 minutes until bubbly and golden.
Notes
Customize with toppings like fresh avocado, cilantro, or jalapeños; and try different types of cheese for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg