Description
A quick and easy recipe for delicious Low Carb White Chicken Enchiladas, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3/4 cup shredded Monterey Jack cheese (or Pepper Jack for a kick)
- 1 teaspoon garlic powder
- 4 oz cream cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1/2 cup sour cream
- Diced green chilies (optional)
- Low-carb tortillas or lettuce wraps for serving
Instructions
- Cook the chicken using your preferred method. For rotisserie chicken, skip this step.
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a mixing bowl, combine shredded chicken, Monterey Jack cheese, garlic powder, and cream cheese; mix until fully combined.
- In a saucepan, melt butter over medium heat, add flour and taco seasoning; cook for 1 minute stirring continuously.
- Whisk in chicken broth gradually until the sauce thickens.
- Remove from heat and stir in shredded cheese, sour cream, and chilies.
- Assemble the enchiladas by adding chicken mixture to tortillas, rolling them tightly, and placing seam-side down in the baking dish.
- Pour the sauce over the enchiladas, top with remaining shredded cheese, and bake for 22 minutes. Broil for an additional 3 minutes for a golden finish.
- Let cool for a few minutes before serving.
Notes
Garnish with fresh cilantro or avocado slices for an irresistible presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg