Low-Carb White Chicken Enchiladas: A Cheesy, Guilt-Free Delight

The Memory Behind This Treat

I remember the first time I decided to tackle Low-Carb White Chicken Enchiladas. It was a brisk autumn evening in Asheville, and the leaves were doing their annual dance, painting the town in shades of gold and crimson. My granddaughter had just started following a low-carb lifestyle, and I wanted to make something special that we could both enjoy. I thought back to my grandmother’s kitchen, where she always had a knack for turning everyday meals into something magical.

As I pulled out the ingredients, I reminisced about how she used to make enchiladas, with layers of cheese and succulent chicken. Grandma’s version, however, was a carb-heavy affair, wrapped in traditional corn tortillas. Determined to keep the flavor and comfort intact, I swapped those out for low-carb flour tortillas. The kitchen was soon filled with the aroma of melting cheese and roasting chilies, a scent that seemed to wrap around us like a warm hug.

We gathered around the table, and with every cheesy, creamy bite, I saw the same expression of delight on my granddaughter’s face that I once had. It was as if we were bridging generations, one delicious meal at a time. These Low-Carb White Chicken Enchiladas had become our very own family tradition, a dish that was not only guilt-free but filled with memories and love.

How To Make It (Mix & Ingredients)

Making these Low-Carb White Chicken Enchiladas is as comforting as slipping into your favorite cozy sweater. The key here is prepping your ingredients and setting up a smooth flow in the kitchen. Start with cooked chicken—whether you choose to boil, bake, or grab a rotisserie from the store, ensure it’s perfectly tender. Once your chicken is cooked, shred it with a fork and mix it with ¾ cup of shredded Monterey Jack or Pepper Jack cheese, garlic powder, and cream cheese. This creamy mixture becomes the soul of your enchiladas, bringing comfort with every bite.

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Next, let’s talk sauce. In your saucepan, melt butter and stir in almond flour and taco seasoning, cooking just until you get that lovely aroma. Slowly whisk in chicken broth until your sauce is smooth and add some shredded cheese to thicken it up, letting it bubble into a creamy masterpiece. Stir in sour cream and diced green chilies for that tangy kick—just remember, resist the urge to boil; gentle heat keeps it luscious.

Assembly is straightforward: fill each low-carb tortilla with the chicken mixture, roll them up snugly, and nestle them into a greased baking dish. Pour your glorious sauce over the top, making sure every corner is covered, and sprinkle the remaining cheese for that melty finish. Bake until bubbly and golden, then broil for an extra touch of crispiness. These enchiladas are a comforting, guilt-free delight that fit right into your low-carb lifestyle. Remember, you’re not just cooking dinner—you’re crafting joy.

Make-Ahead & Storage

Making Low-Carb White Chicken Enchiladas ahead of time is a fantastic way to ensure a quick, delicious meal on busy days. Prepare the enchiladas up to the baking step. Once assembled in your baking dish, cover tightly with plastic wrap or foil and store in the fridge for up to 2 days. This method lets the flavors meld beautifully, giving you an even tastier dish when baked.

If you’re planning for a longer period, these enchiladas freeze like a charm. Wrap the assembled enchiladas in an airtight container or heavy-duty foil before freezing. They’ll keep well for up to 3 months. When you’re ready to enjoy them, thaw overnight in the refrigerator, then bake as directed. You might need to add a few extra minutes to the baking time to ensure they’re heated through.

Leftovers? No problem! Store any remaining enchiladas in an airtight container in the fridge for up to 4 days. Reheat them in the oven at 350°F until warmed through. This keeps the cheese melty and delicious, unlike the microwave, which can make tortillas soggy. Whether you’re freezing, refrigerating, or reheating, these Low-Carb White Chicken Enchiladas offer a comforting meal with minimal fuss. For more make-ahead ideas, check out other low-carb favorites on the blog.

Best Ingredients & Party Variations

Creating these Low-Carb White Chicken Enchiladas is like a delightful dance in the kitchen where each ingredient plays its part to perfection. First, use cooked chicken—a rotisserie chicken works wonders, saving time and adding flavor. Monterey Jack cheese brings a mellow creaminess, though if you’re feeling adventurous, Pepper Jack cheese adds a subtle kick. Don’t skimp on the cream cheese; it’s the secret to that rich, velvety filling. Opt for low-carb flour tortillas to keep those carbs in check while still enjoying that classic enchilada texture.

The sauce is a velvety dream, starting with a butter and almond flour roux that’s thickened with chicken broth. Stir in sour cream and canned diced green chilies for a punch of tangy heat. The taco seasoning ties everything together with a burst of savory spices. Remember, the sauce should be stirred gently and never brought to a boil to avoid curdling.

For a party-ready twist, consider making mini enchiladas using small tortillas. They’re perfect for finger food! You can also try adding sautéed onions or bell peppers to the filling for extra flavor and crunch. If you’re catering to a crowd with diverse tastes, serve a salsa bar on the side so guests can customize their enchiladas. These versatile Low-Carb White Chicken Enchiladas are sure to be a hit, no matter the occasion!

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FAQ’s About Low-Carb White Chicken Enchiladas

Conclusion

Cooking these Low-Carb White Chicken Enchiladas is like wrapping a warm hug in a tortilla—guilt-free and absolutely delightful. Whether it’s a cozy family dinner or a gathering with friends, this dish brings everyone together, sharing smiles and stories over each cheesy, comforting bite. Just imagine the joy on their faces as they discover that something so creamy and flavorful can also be healthy!

I encourage you to dive into your kitchen and give this recipe a try. Not only will you enjoy crafting a meal that’s both delicious and supportive of your health goals, but you’ll also create special moments with the ones you love. Remember, the heart of cooking is about connection and joy.

For more delicious recipes like this, follow us on social media! You’ll find endless inspiration and tips for more guilt-free culinary adventures.

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Low-Carb White Chicken Enchiladas: A Cheesy, Guilt-Free Delight

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• Author: Judy Newton
• Total Time: 35
• Yield: 10 enchiladas 1x

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Description

Comforting and creamy enchiladas without the carbs.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat oven to 350 degrees and grease a 9×13 pan.

2. Shred cooked chicken and mix with 3/4 cup cheese, garlic powder, and cream cheese.

3. In a saucepan, melt butter, add almond flour and taco seasoning, cook for 1 minute.

4. Whisk in chicken broth, add 1/2 cup cheese, heat until thick.

5. Stir in sour cream and chilies, do not boil.

6. Fill tortillas with chicken mixture, roll, and place in the pan.

7. Pour sauce over enchiladas, top with remaining cheese.

8. Bake 22 minutes, broil 3 minutes to brown.

Notes

Use Monterey Jack or Pepper Jack cheese for variation.

Rotisserie chicken saves time.

• Prep Time: 10
• Cook Time: 25
• 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