Low Carb White Chicken Enchiladas
These creamy, cheesy enchiladas are low in carbs, making them perfect for a cozy weeknight dinner. Packed with shredded chicken and a silky white cheese sauce, they deliver all the comfort without the calorie load.
Ingredients
Chicken Filling
- 2 cups cooked chicken (shredded) Use rotisserie or leftover chicken.
- 5 ounces cream cheese, softened
- 2.5 cups shredded Monterey Jack cheese Use Pepper Jack for extra heat.
- 2 teaspoons garlic powder
White Sauce
- 3 tablespoons butter
- 2 tablespoons almond flour Low-carb thickener.
- 1 tablespoon taco seasoning Use low-sodium if preferred.
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
Tortillas
- 10 pieces low carb flour tortillas
Instructions
Preparation
- Cook or shred the chicken by your preferred method: poach, bake, or use rotisserie. Let cool and shred with two forks.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, combine the shredded chicken, 3/4 cup shredded cheese, garlic powder, and cream cheese. Stir until evenly mixed.
Making the Sauce
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the almond flour and taco seasoning and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth until smooth. Add 1/2 cup shredded cheese and cook, stirring, until the sauce thickens and becomes bubbly.
- Remove the pan from heat and stir in the sour cream and diced green chilies. Do not boil after adding sour cream—heat gently until combined.
Assembling
- Place about 1/3 to 1/2 cup of the chicken mixture in each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
- Pour the white sauce evenly over the enchiladas. Sprinkle with the remaining shredded cheese.
Baking
- Bake for 22 minutes. Finish under a high broil for 2–3 minutes to brown the cheese—watch closely to avoid burning.
- Let rest 5 minutes before serving so the sauce sets slightly.
Notes
Garnish with chopped cilantro, sliced green onions, and a squeeze of lime. Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.