Description
Warm and cheesy low carb white chicken enchiladas, perfect for busy weeknights and family-friendly meals.
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 the cooked chicken using your preferred method.
- Preheat the oven to 350 degrees and grease a 9×13 pan.
- Shred the cooked chicken into bite-sized pieces in a bowl.
- Mix 3/4 cup of shredded cheese, garlic powder, and cream cheese with the chicken until combined.
- In a saucepan, melt butter over medium heat, stir in almond flour and taco seasoning for 1 minute. Add chicken broth and whisk until smooth. Stir in 1/2 cup cheese until thick and bubbly.
- Stir in sour cream and green chilies. Remove from heat.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the pan.
- Pour sauce over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 22 minutes, then broil for an additional 3 minutes until golden. Enjoy!
Notes
You can customize these enchiladas with your favorite ingredients and store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 340
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg