Go Back

Low Carb White Chicken Enchiladas

Creamy, cheesy Low Carb White Chicken Enchiladas, made in one pan for an easy cleanup. A family-friendly dish that's both satisfying and guilt-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken Shredded or chopped, use rotisserie for convenience.
  • 2.5 cups shredded Monterey Jack cheese Pepper Jack can be used for a spicier kick.
  • 5 ounces cream cheese
  • 2 teaspoons garlic powder
  • 10 low carb flour tortillas low carb flour tortillas Can substitute with other low carb options.
  • 4 ounces canned diced green chilies
For the Sauce
  • 3 tablespoons butter
  • 2 tablespoons almond flour
  • 1 tablespoon taco seasoning
  • 2 cups chicken broth
  • 1 cup sour cream

Method
 

Preparation
  1. Cook the chicken using your preferred method.
  2. Preheat the oven to 350°F (175°C) and grease a 9x13 pan.
  3. In a bowl, combine cooked chicken, 3/4 cup of shredded cheese, garlic powder, and cream cheese.
Make the Sauce
  1. In a saucepan, melt butter, stir in almond flour and taco seasoning; cook for 1 minute.
  2. Add chicken broth and whisk until smooth.
  3. Sprinkle in 1/2 cup shredded cheese and heat until thick and bubbly.
  4. Stir in sour cream and diced green chilies, being careful not to boil.
Assemble and Bake
  1. Fill each tortilla with the chicken mixture, roll them up, and place them in the baking dish.
  2. Pour sauce over the enchiladas and top with remaining cheese.
  3. Bake for 22 minutes, then broil on high for an additional 3 minutes.

Notes

Serve with fresh guacamole, lettuce, or cilantro. Wrap leftovers tightly and store in the fridge for up to 3-4 days or freeze for up to 2 months.