How can I make low-carb white chicken enchiladas without flour?

You can easily make these enchiladas without traditional flour by using almond flour. It’s a fantastic low-carb alternative that helps thicken the sauce without adding unnecessary carbs. If you’re avoiding all types of flour, you could also try using xanthan gum for thickening—just use it sparingly as a little goes a long way. This swap keeps the dish creamy and satisfying while staying keto-friendly.

Can I make low-carb white chicken enchiladas using cream cheese?

Absolutely! Cream cheese is a key ingredient in this recipe. It adds richness and a lovely tang to the chicken filling. Make sure your cream cheese is softened before mixing it with the shredded chicken and cheese for easy blending. This ensures your enchiladas have a smooth, cheesy texture that feels indulgent without the guilt.

How do I ensure my low-carb white chicken enchiladas are flavorful?

Use good-quality taco seasoning and a mix of Monterey Jack and Pepper Jack cheeses for a kick of flavor. Don’t skip the green chilies; they add a mild heat and depth to the sauce. If you like extra spice, try adding a pinch of cayenne pepper or hot sauce to the chicken mixture. Seasoning each layer generously ensures every bite is packed with flavor.

What’s the best way to make these enchiladas easily?

To keep things simple, use rotisserie chicken to save time on prep. You can also assemble the enchiladas the night before and store them in the fridge, then just bake them when you’re ready to eat. This method makes the recipe perfect for busy weeknights or a quick meal prep option. Remember to keep an eye on the oven during the broiling step to prevent the cheese from burning.

Delicious Low-Carb White Chicken Enchiladas Recipe

Description

Comforting and creamy enchiladas without the carbs.

Ingredients

Scale

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