The Memory Behind This Treat
I remember the first time I dabbled with Low Carb White Chicken Enchiladas—a delightful mishap in my kitchen! It was a cloudy weekend in Asheville, and my daughter and I decided to play culinary explorers. Our goal? To transform our favorite enchiladas into a low-carb masterpiece. We had a few bumps along the way, like the time I forgot to preheat the oven because I was too busy dancing to some old tunes. But you know what? We laughed through every minute, enveloped in the comforting aroma of melting cheese and roasting chilies.
Cooking these enchiladas is more than just a recipe—it’s a cherished ritual that brings back memories of family gatherings and the warmth of my grandmother’s kitchen. Her enchiladas were legendary, and while mine might not have her exact touch, this low-carb version certainly holds its own. I love how the creamy sauce melds seamlessly with the tender chicken, wrapping each bite in a blanket of pure comfort without the carb overload.
For anyone managing a low-carb lifestyle, these enchiladas offer a bridge between tradition and health. They’re proof that you don’t have to sacrifice flavor for wellness. So, embrace the spills, the giggles, and the delicious chaos of cooking—because the memories you create in the kitchen are as essential as the meals themselves. And don’t forget to have an extra napkin handy; things might get delightfully messy!
How To Make It (Mix & Ingredients)
Creating these Low Carb White Chicken Enchiladas is as satisfying as it is delicious, with every step building toward that creamy, comforting finish. Start by preparing your cooked chicken any way you enjoy—boiling, baking, or even grabbing a rotisserie chicken for a quick fix. Once you have 2 cups of tender chicken, shred it with a fork and toss it into a bowl. Mix in 3/4 cup of shredded Monterey Jack or Pepper Jack cheese, 5 ounces of creamy cream cheese, and a sprinkle of garlic powder for that aromatic kick. This mix becomes the heart of your enchiladas, offering a rich and savory bite in every tortilla.
Now, let’s dive into the sauce that makes these enchiladas truly creamy. Melt 3 tablespoons of butter in a saucepan over medium heat, and stir in 2 tablespoons of almond flour with a tablespoon of taco seasoning for a flavorful base. Gradually whisk in 2 cups of chicken broth until the sauce is velvety and smooth. Add another 1/2 cup of cheese and let it melt into a luscious, thick sauce. Stir in 1 cup of sour cream and 4 ounces of diced green chiles, but remember—don’t let it boil! This step keeps the sauce creamy without separating.
Once your filling and sauce are ready, it’s time to assemble. Spoon the chicken mixture evenly across 10 low-carb tortillas, roll them up snugly, and nestle them side by side in a greased 9×13 pan. Pour the white sauce generously over the enchiladas, topping them with the remaining cheese. A quick 22-minute bake at 350 degrees, followed by a broil for those golden, bubbly tops, and your enchiladas are ready to serve. Enjoy every creamy, cheesy bite!
Make-Ahead & Storage
Planning ahead with these Low Carb White Chicken Enchiladas is a breeze and saves you time during busy weeks. To prepare in advance, simply assemble the enchiladas as instructed, but hold off on the baking. Cover the dish tightly with foil or a lid and store it in the refrigerator for up to 2 days. When you’re ready to enjoy them, preheat your oven to 350 degrees, and bake as directed, adding a few extra minutes if needed to ensure they’re heated through.
For longer storage, you can freeze the assembled, unbaked enchiladas. Wrap them securely to prevent freezer burn, and they’ll keep well for up to 3 months. To serve, thaw them overnight in the fridge before baking. You might need to bake them a bit longer after freezing, but the creamy sauce and tender chicken will still deliver that comforting flavor.
Leftovers? No problem! These enchiladas reheat beautifully. Store any cooked leftovers in an airtight container in the fridge for up to 3 days. A quick zap in the microwave or a warm-up in the oven will bring them back to life, maintaining their delicious taste. Remember, keeping them covered while reheating will help retain that creamy texture you love. Planning ahead might just become your new favorite kitchen trick with meals like these!
Best Ingredients & Party Variations
When crafting the perfect Low Carb White Chicken Enchiladas, quality ingredients are your best friends. Start with cooked chicken—using rotisserie chicken is a speedy option that adds a savory depth, while boiling or baking allows you to control flavors. The cheese choice is crucial: Monterey Jack provides a creamy melt, while Pepper Jack adds a spicy kick. For a velvety touch, cream cheese and sour cream create a rich, indulgent sauce that keeps the carbs low without sacrificing flavor.
If you’re planning a party or gathering, consider mixing things up! Add a sprinkle of finely chopped jalapeños or a handful of fresh cilantro to the sauce for extra zing. Want to impress your guests? Swap in smoked chicken for a hint of barbecue flair. For a colorful twist, top with sliced avocados or cherry tomatoes just before serving. These little adjustments can transform the dish into a crowd-pleaser that fits any occasion.
Hosting a diverse group? Offer a taco bar setup with low-carb tortillas and various toppings like diced green onions or crumbled queso fresco. This way, everyone can customize their enchiladas to their liking. Remember, flexibility in the kitchen means you can cater to different tastes while keeping it low-carb and delicious.
FAQ’s About Low Carb White Chicken Enchiladas
How do I make low carb white chicken enchiladas with white sauce?
To make these enchiladas with a creamy white sauce, start by creating a velvety mix of butter, almond flour, taco seasoning, and chicken broth. This forms a flavorful base. Stir in sour cream and green chilies for a zesty touch without bringing it to a boil. Pour this creamy goodness over your filled tortillas before baking for a golden, cheesy finish. The result is a comforting dish that’s low in carbs but high in satisfaction.
Can I make low carb white chicken enchiladas without using flour?
Absolutely! Traditional flour can be replaced with almond flour, which reduces carbs while maintaining a thick sauce. Almond flour provides a nutty flavor and keeps the dish gluten-free. You won’t miss the traditional flour here—your sauce will still be creamy and delicious. It’s a smart swap that aligns with keto and low-carb diets.
What can I use for low carb white chicken enchiladas if I want to avoid flour entirely?
If you’d rather skip flour altogether, consider thickening your sauce with cream cheese. It adds richness and a smooth texture without needing any flour. This substitution keeps the carbs low and enhances the savory creaminess of the dish. Plus, it’s a fantastic way to keep your enchiladas satisfying and keto-friendly.
How does cream cheese enhance low carb white chicken enchiladas?
Cream cheese adds a luscious creaminess that elevates the texture and flavor of these enchiladas. It blends beautifully with shredded cheese, offering a smooth, melt-in-your-mouth experience. By integrating cream cheese, you also cut out unnecessary carbs from flour, keeping the dish keto-friendly. This ingredient ensures every bite is rich and fulfilling, making it a standout in your low-carb recipe repertoire.
Conclusion
Making these Low Carb White Chicken Enchiladas is more than just preparing a meal—it’s about creating moments of joy and connection around the dinner table. I remember the first time I served these creamy, cheesy delights. My family gathered around, and the conversations flowed as freely as the laughter. That’s the magic of cooking; it brings us together, turning simple ingredients into cherished memories.
With their rich flavors and comforting textures, these enchiladas prove that you don’t have to sacrifice taste for health. Whether you’re sharing them with family or enjoying a quiet evening alone, each bite is a reminder that healthy eating can be both delicious and satisfying.
I encourage you to try this recipe and experience the joy of a meal that’s both nourishing and heartwarming. Don’t forget to share your creations and follow me for more mouthwatering, health-focused recipes. Let’s keep this culinary journey going together!
Print
Low Carb White Chicken Enchiladas: A Creamy Twist on Tradition
- Total Time: 32
- Yield: 10 enchiladas 1x
Description
Delicious and creamy low carb enchiladas perfect for keto lifestyles.
Ingredients
2 cups cooked chicken
2.5 cups shredded Monterey 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
1. Preheat oven to 350 degrees and grease a 9×13 pan.
2. In a bowl, combine shredded chicken, 3/4 cup cheese, garlic powder, and cream cheese.
3. In a saucepan, melt butter and stir in almond flour and taco seasoning. Cook for 1 minute.
4. Add chicken broth and whisk until smooth. Add 1/2 cup cheese and heat until thick.
5. Stir in sour cream and chilies. Remove from heat without boiling.
6. Fill tortillas with chicken mixture, roll, and place in the pan.
7. Pour sauce over enchiladas and top with remaining cheese.
8. Bake for 22 minutes, then broil for 3 minutes to brown cheese.
Notes
Use rotisserie chicken for convenience.
Do not boil the sauce to keep it creamy.
- Prep Time: 10
- Cook Time: 22
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 587 kcal
- Sugar: 4 g
- Sodium: 1007 mg
- Fat: 48 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 165 mg
I absolutely love your blog and find nearly all of your post’s to be precisely what I’m looking for. Would you offer guest writers to write content to suit your needs? I wouldn’t mind publishing a post or elaborating on some of the subjects you write in relation to here. Again, awesome web log!