Low Carb White Chicken Enchiladas
Low Carb White Chicken Enchiladas offer a delightful twist on a classic favorite, combining rich flavors and creamy textures without the carbs. Perfect for weeknight dinners or special gatherings, these enchiladas are made with tender shredded chicken, melted cheese, and a zesty sauce that will leave everyone asking for seconds. With just 30 minutes of prep time, you can enjoy a satisfying meal that fits seamlessly into your low-carb or keto lifestyle.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack)
- 5 ounces cream cheese
- 10 low-carb flour tortillas
- 3 tablespoons butter
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
Instructions
- Preheat your oven to 350°F and grease a baking dish.
- In a bowl, mix the shredded chicken, cream cheese, and 3/4 cup of cheese until well combined.
- In a saucepan, melt butter and stir in almond flour and taco seasoning. Gradually whisk in the chicken broth until smooth. Add sour cream and green chilies; mix well.
- Spoon the chicken mixture into tortillas, roll them up, and place them in the baking dish.
- Pour sauce over enchiladas and top with remaining cheese. Bake for about 22 minutes; broil for an additional 3 minutes to brown.
Nutrition
- Serving Size: 1 enchilada (approximately 180g)
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://lowfatflavor.com/low-carb-white-chicken-enchiladas/