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.

Delicious Low Carb White Chicken Enchiladas Recipe

Name: Low Carb White Chicken Enchiladas: A Creamy Twist on Tradition
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Mexican
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

Description

Delicious and creamy low carb enchiladas perfect for keto lifestyles.

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. 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