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Low Carb White Chicken Enchiladas

Low Carb White Chicken Enchiladas
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Low Carb White Chicken Enchiladas are a delicious twist on a classic Mexican favorite, perfect for busy weeknights or family gatherings. These enchiladas combine tender shredded chicken with a creamy cheese filling, all enveloped in low-carb tortillas and topped with a savory sauce. Not only are they easy to prepare, but they also deliver a burst of flavor that will satisfy even the pickiest eaters. With high protein and low carbohydrate content, these enchiladas fit seamlessly into health-conscious diets while still feeling indulgent.

Ingredients

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  • 2 cups cooked chicken
  • 2.5 cups shredded Monterey Jack cheese
  • 5 ounces cream cheese
  • 3 tablespoons butter
  • 2 tablespoons almond flour
  • 2 cups chicken broth
  • 10 low carb flour tortillas
  • 2 teaspoon garlic powder
  • 1 tablespoon taco seasoning
  • 1 cup sour cream
  • 4 ounces canned diced green chillies

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Shred the cooked chicken and mix with 3/4 cup of shredded cheese and cream cheese in a mixing bowl until well combined.
  3. In a saucepan, melt butter over medium heat; stir in almond flour and taco seasoning for one minute.
  4. Gradually whisk in chicken broth until smooth, then add remaining cheese until thickened.
  5. Stir in sour cream and diced green chilies, then remove from heat.
  6. Fill each tortilla with the chicken mixture, roll them up seam-side down in the baking dish, and cover with sauce and remaining cheese.
  7. Bake for about 22 minutes; broil for an additional 3 minutes for a golden finish.

Nutrition

Find it online: https://thelowfatkitchen.com/low-carb-white-chicken-enchiladas/