Low Carb White Chicken Enchiladas
These hearty Low Carb White Chicken Enchiladas feature soft tortillas filled with shredded chicken and cheese, all smothered in a creamy white sauce, making them perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 8 pieces Soft tortillas Use low-carb or grain-free alternatives if needed.
- 2 cups Cooked and shredded chicken Rotisserie chicken works well.
- 2 cups Cheese (Monterey Jack or Cheddar) Use dairy-free options if desired.
- 1/4 cup Almond flour
- 2 tablespoons Butter
- 1 cup Chicken broth
- 1/2 cup Sour cream Use cashew cream or almond milk yogurt for a dairy-free option.
- 1 can Green chiles For an extra kick, consider adding diced jalapeños.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Stir in the almond flour until fully combined.
- Gradually add the chicken broth, stirring until smooth and thickened. Once removed from heat, mix in the sour cream and green chiles.
- Lay out each tortilla and place a portion of shredded chicken and cheese at the center. Roll them up tightly.
- Arrange the rolled tortillas in a baking dish.
- Pour the creamy white sauce over the enchiladas, ensuring each one is well coated.
- Sprinkle additional cheese on top if desired.
- Bake for 20 to 25 minutes, until the enchiladas are heated through and the cheese is bubbly and golden.
- Serve hot and enjoy your enchiladas fresh out of the oven!
Notes
Store any uneaten portions covered with plastic wrap or aluminum foil in the refrigerator. For longer preservation, freeze before baking and thaw in the fridge overnight before baking as directed.