Low Carb White Chicken Enchiladas
A delicious twist on classic enchiladas featuring tender chicken, creamy cheese, and a flavorful sauce, all wrapped in low carb tortillas.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free, Low Carb
Ingredients
- 2 cups cooked chicken (shredded)
- 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
- Cook the chicken until tender and shred it.
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the filling by mixing the shredded chicken, 3/4 cup cheese, garlic powder, and cream cheese.
- Make the sauce by melting butter, stirring in almond flour and taco seasoning, adding chicken broth and simmering until thickened, then mix in sour cream and green chilies.
- Assemble the enchiladas by filling tortillas with the chicken mixture, rolling them up, and placing in the baking dish.
- Add the sauce over the enchiladas and top with remaining cheese.
- Bake for 22 minutes, broiling for 3 minutes for a golden top.
Notes
Ensure not to overfill the tortillas and avoid boiling the sauce to prevent curdling the sour cream. Warm tortillas before rolling if stiff.