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Low Carb White Chicken Enchiladas

A creamy, cheesy casserole packed with flavor, perfect for families looking for a low-carb meal that everyone will enjoy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken Shredded
  • 2.5 cups shredded Monterey Jack cheese Or Pepper Jack cheese
  • 5 ounces cream cheese Softened
  • 2 teaspoons garlic powder
Sauce Ingredients
  • 3 tablespoons butter For the sauce
  • 2 tablespoons almond flour
  • 1 tablespoon taco seasoning
  • 2 cups chicken broth Low-sodium optional
  • 1 cup sour cream
  • 4 ounces canned diced green chilies
Wrap Ingredients
  • 10 pieces low carb flour tortillas

Method
 

Preparation
  1. Shred the cooked chicken if necessary and combine it with 3/4 cup of shredded cheese, garlic powder, and cream cheese in a bowl.
  2. In a saucepan, melt the butter, then stir in the almond flour and taco seasoning; cook for 1 minute.
  3. Add 2 cups of chicken broth and whisk until smooth; heat over medium until thick and bubbly.
  4. Stir in the sour cream and green chilies off the heat and mix gently.
Assembly
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In each tortilla, add a portion of the chicken and cheese mixture, roll up, and place snugly in the baking dish.
  3. Pour the prepared sauce over the enchiladas and top with the remaining shredded cheese.
Cooking
  1. Bake in the preheated oven for 22 minutes.
  2. Broil on high for an additional 3 minutes to brown the cheese.

Notes

Serve with fresh sides such as chopped cilantro, sliced avocado, or pickled red onions. For storage, refrigerate for up to 4 days or freeze portions for up to 3 months.