Creamy Low Carb White Chicken Enchiladas
Creamy Low Carb White Chicken Enchiladas combine shredded chicken, cream cheese, and Monterey Jack inside soft tortillas covered with a tangy sour cream and green chile sauce. With 10 mins of prep and a 22 mins bake, plus a brief broil, this cheesy dinner pairs well with cauliflower rice or a crisp salad.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Total Time: 32 mins, plus sauce preparation and 3 mins broiling
- Yield: 5 servings, 2 enchiladas each 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican inspired
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2½ cups shredded Monterey Jack or Pepper Jack cheese, divided
- 5 ounces cream cheese, softened
- 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 chiles
- 10 low carb flour tortillas
Instructions
- Prepare the filling: Preheat the oven to 350°F and lightly grease a 9 × 13 inch broiler safe baking dish. Combine the chicken, ¾ cup shredded cheese, cream cheese, and garlic powder.
- Start the sauce: Melt the butter in a saucepan over medium heat. Stir in the almond flour and taco seasoning and cook for 1 min.
- Add broth and cheese: Gradually whisk in the chicken broth. Stir in ½ cup shredded cheese and heat over medium heat, stirring frequently, until melted and bubbly.
- Finish the sauce: Reduce the heat and stir in the sour cream and green chiles. Remove from the heat without allowing the sauce to boil.
- Assemble the enchiladas: Divide the filling evenly among the tortillas, roll, and arrange seam side down in the dish. Pour over the sauce and sprinkle with the remaining 1¼ cups shredded cheese.
- Bake and brown: Bake for 22 mins, until bubbling and hot throughout. Broil on high for about 3 mins, watching closely, until the cheese is lightly browned; the center should reach 165°F.
Notes
- Soften the cream cheese before mixing for an evenly combined filling.
- Almond flour gives the sauce less thickening than wheat flour; expect a pourable consistency.
- The listed cook time covers baking. Allow an additional 3 mins for broiling and time to prepare the stovetop sauce.
- Refrigerate leftovers within 2 hours and use within 3 to 4 days, counting any prior storage time for the cooked chicken.
- Freeze tightly wrapped portions for up to 3 months. Thaw in the refrigerator and reheat to 165°F.
- Carbohydrate content depends on the tortillas and seasoning used.
Nutrition
- Serving Size: 2 enchiladas
- Calories: Approximately 587
Keywords: White Chicken Enchiladas