Description
Indulge in the creamy and cheesy delight of Low Carb White Chicken Enchiladas—an ideal meal for any occasion. These enchiladas are packed with flavor, featuring tender shredded chicken enveloped in low-carb tortillas and smothered with a luscious sauce. Perfect for family dinners or meal prep, this dish makes it easy to enjoy a hearty Mexican-inspired meal without the carbs. Quick to prepare and bake, your loved ones will be asking for seconds!
Ingredients
Scale
- 2 cups cooked chicken
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack)
- 5 ounces cream cheese
- 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
- Cook the chicken by boiling, baking, or using rotisserie until fully cooked.
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, shred the chicken and combine with cream cheese, garlic powder, and ¾ cup of cheese.
- In a saucepan over medium heat, melt butter, stir in almond flour and taco seasoning for one minute.
- Gradually whisk in chicken broth until smooth; then add ½ cup shredded cheese and heat until bubbly.
- Remove from heat; mix in sour cream and diced green chilies.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the pan.
- Pour sauce over enchiladas and sprinkle remaining cheese on top.
- Bake for about 22 minutes; broil for an additional 3 minutes until golden.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg