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Low Carb White Chicken Enchiladas Recipe

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4.4 from 556 reviews

This low carb white chicken enchiladas recipe is a delicious, cheesy, and creamy Mexican-inspired dish that’s perfect for those following a low carbohydrate diet. Featuring tender shredded chicken, a rich cheese blend, and a flavorful white sauce made with cream cheese, sour cream, and green chilies, these enchiladas deliver comforting flavors without the carbs of traditional tortillas. Baked until bubbly and topped with melted cheese, this meal is a satisfying family favorite ready in just over half an hour.

Ingredients

Scale

Chicken Mixture

  • 2 cups cooked chicken, shredded
  • 3/4 cup shredded Monterey Jack cheese or Pepper Jack cheese
  • 5 ounces cream cheese
  • 2 teaspoons garlic powder

Sauce

  • 3 tablespoons butter
  • 2 tablespoons almond flour
  • 1 tablespoon taco seasoning
  • 2 cups chicken broth
  • 1/2 cup shredded Monterey Jack cheese
  • 1 cup sour cream
  • 4 ounces canned diced green chilies

Assembly

  • 10 low carb flour tortillas
  • Remaining shredded Monterey Jack cheese for topping (approximately 1 cup)

Instructions

  1. Cook the chicken: Prepare the chicken by your preferred method such as boiling, baking, or using a rotisserie chicken until fully cooked.
  2. Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
  3. Prepare the chicken mixture: In a bowl, shred the cooked chicken with a fork if needed. Add 3/4 cup shredded Monterey Jack or Pepper Jack cheese, garlic powder, and cream cheese to the bowl. Mix well until all ingredients are combined evenly.
  4. Make the sauce: In a saucepan over medium heat, melt the butter. Stir in the almond flour and taco seasoning, cooking for about 1 minute to form a roux. Gradually whisk in the chicken broth until the mixture is smooth. Add 1/2 cup shredded cheese and continue heating until the sauce thickens and becomes bubbly.
  5. Finish the sauce: Remove the saucepan from heat and stir in the sour cream and diced green chilies gently. Avoid boiling the sauce after adding sour cream to maintain its texture.
  6. Assemble enchiladas: Lay out each low carb tortilla and spoon some of the chicken and cheese mixture in the center. Roll the tortillas up tightly and place them seam side down in the prepared baking dish.
  7. Add sauce and cheese topping: Pour the prepared white sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese evenly on top to create a cheesy crust.
  8. Bake and broil: Bake the enchiladas in the preheated oven for 22 minutes until the cheese is melted and sauce is bubbly. Then switch to high broil for about 3 minutes to brown the cheese topping beautifully. Watch closely to avoid burning.

Notes

  • For convenience, rotisserie chicken works great and saves time.
  • If you want a bit of spice, use Pepper Jack cheese instead of Monterey Jack.
  • Make sure not to boil the sauce after adding sour cream to prevent curdling.
  • Use low carb tortillas to keep this recipe keto and diabetic-friendly.
  • Almond flour acts as a low carb thickener in the sauce, replacing traditional flour.
  • Enjoy with a side of fresh salsa or guacamole for extra flavor.

Keywords: low carb chicken enchiladas, white chicken enchiladas, keto enchiladas, low carb Mexican food, creamy chicken enchiladas, almond flour sauce, diabetic-friendly enchiladas

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