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White Chicken Enchiladas recipe card

Low Carb White Chicken Enchiladas

A deliciously satisfying twist on a traditional favorite, these enchiladas feature a creamy, cheesy filling wrapped in low carb tortillas, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 365
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken shredded
  • 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

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking dish.
  2. Combine shredded chicken, 3/4 cup cheese, garlic powder, and cream cheese in a bowl.
  3. Melt butter in a saucepan over medium heat. Stir in almond flour and taco seasoning for 1 minute.
  4. Gradually whisk in chicken broth until smooth. Stir in 1/2 cup cheese until sauce thickens.
  5. Remove from heat and fold in sour cream and green chilies.
  6. Place chicken mixture on each tortilla, roll up, and place seam-side down in dish.
  7. Pour sauce over enchiladas and top with remaining cheese.
  8. Bake for 22 minutes, broil on high for 3 minutes until golden.

Notes

- Substitute Pepper Jack cheese for a spicier version.
- Use Greek yogurt instead of cream cheese for a lighter option.