Keto White Chicken Enchiladas
Delicious and satisfying Keto White Chicken Enchiladas made with creamy white sauce and tender chicken wrapped in low-carb tortillas, perfect for a weeknight dinner.
Ingredients
For the Enchiladas
- 4 cups cooked, shredded chicken (1 rotisserie chicken) Use a store-bought rotisserie chicken to save time.
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup shredded Mexican blend cheese Divided in use.
- 1/2 cup green (verde) medium salsa
- 6 (8-inch) or 14 keto tortillas
For the White Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon arrowroot powder
- 1½ cups chicken broth
- 1 cup plain Greek yogurt Adds creaminess.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Topping
- 1/3 cup sliced pickled jalapeños Optional for added heat.
Instructions
Preparation
- Preheat your oven to 375°F and prepare an 8x10 casserole dish with cooking spray.
- In a large bowl, combine shredded chicken, tomato paste, lime juice, garlic powder, onion powder, salt, and cayenne pepper. Mix well.
- Fold in 1 cup of shredded cheese and the green salsa until combined.
- Take a tortilla, scoop a portion of the chicken filling, and place it in the center. Roll it up and place it seam-side down in your casserole dish. Repeat with the remaining tortillas and filling.
Making the Sauce
- In a medium skillet, melt butter over medium heat. Once melted, add the arrowroot powder and stir until thickened.
- Gradually mix in the chicken broth. Continue heating until it thickens.
- Reduce the heat to low and mix in Greek yogurt, garlic powder, onion powder, and salt until smooth. Remove from heat.
Baking
- Pour the white sauce over the enchiladas. Top with the remaining cheese and jalapeños.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
These enchiladas are best served hot from the oven. Consider garnishing with chopped cilantro, avocado slices, or a dollop of sour cream. Store leftovers in an airtight container in the refrigerator for up to three days.