Description
A quick and easy guide to making delicious low-carb white chicken enchiladas, perfect for busy nights or family dinners.
Ingredients
Scale
- 3 cups shredded chicken
- 3/4 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese
- 1 tbsp garlic powder
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp taco seasoning
- 2 cups chicken broth
- 1/2 cup sour cream
- Low carb tortillas (coconut or almond flour)
Instructions
- Cook the chicken by your preferred method, shred it in a bowl.
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Mix shredded chicken, Monterey Jack cheese, garlic powder, and cream cheese.
- Melt butter in a saucepan, add flour and taco seasoning. Stir in chicken broth, whisk until smooth, then mix in cheese and sour cream.
- Assemble enchiladas by adding chicken mixture to tortillas, rolling them, and placing them seam side down in the dish. Pour sauce over enchiladas and top with remaining cheese.
- Bake for 22 minutes, then switch to broil for 3 minutes to brown the top.
Notes
For added flavor, consider customizing your filling with jalapeños or other spices to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg