Description
Low Carb White Chicken Enchiladas are a delectable twist on a beloved Mexican classic, perfect for those seeking satisfying meals without the extra carbs. These creamy, cheesy enchiladas boast rich flavors and can cater to both keto enthusiasts and health-conscious diners alike. Made with tender chicken, melty Monterey Jack cheese, and a hint of spice, they’re ideal for any occasion—from cozy family dinners to lively gatherings. Easy to prepare and customizable, these enchiladas never compromise on taste or enjoyment.
Ingredients
Scale
- 2 cups cooked chicken
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 3 tablespoons butter
- 10 low carb flour tortillas
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chiles
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- Shred cooked chicken in a mixing bowl; add cream cheese, garlic powder, and half the shredded cheese. Mix until combined.
- In a saucepan over medium heat, melt butter, stir in almond flour and taco seasoning. Gradually whisk in chicken broth until smooth.
- Remove from heat; stir in sour cream and green chiles.
- Spoon chicken mixture into tortillas, roll tightly, and place in the baking dish.
- Pour sauce over enchiladas; top with remaining cheese.
- Bake for about 22 minutes and broil for an additional 3 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 150g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg