Delight your taste buds with the Low Carb White Chicken Enchiladas, a scrumptious twist on the classic Mexican dish. This recipe brings together the zesty flavors of tender chicken, creamy white sauce, and gooey melted cheese, all wrapped in low-carb tortillas. Embrace the richness without the excess carbs, making it a perfect choice for those who are mindful of their carbohydrate intake. Get ready to savor the essence of Mexican cuisine in a low-carb, high-flavor package!
Recipe: Low Carb White Chicken Enchiladas
Ingredients:
For the Filling:
- 2 cups shredded cooked chicken breast
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 can (4 ounces) diced green chilies, drained
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons almond flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- Salt and pepper to taste
Other Ingredients:
- 8 low-carb tortillas (look for almond flour or coconut flour-based tortillas)
- 1 cup shredded Monterey Jack cheese (for topping)
- Chopped green onions and cilantro for garnish (optional)
Nutrition Facts (Per Serving – Makes approximately 4 servings):
- Calories: 480
- Total Fat: 36g
- Saturated Fat: 19g
- Cholesterol: 150mg
- Sodium: 820mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 29g
Servings:
This recipe makes approximately 4 servings.
Instructions:
1. Preheat Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare Filling:
- In a mixing bowl, combine shredded chicken, sour cream, shredded Monterey Jack cheese, diced green chilies, chopped cilantro, salt, and pepper. Mix well.
3. Make White Sauce:
- In a saucepan, melt butter over medium heat. Stir in almond flour and cook for 1-2 minutes until it’s lightly browned.
- Gradually whisk in chicken broth and heavy cream. Add ground cumin, salt, and pepper. Simmer until the sauce thickens, stirring occasionally.
4. Assemble Enchiladas:
- Warm the low-carb tortillas according to package instructions.
- Spoon a generous amount of the chicken filling onto each tortilla and roll it up. Place the enchiladas seam side down in a baking dish.
5. Pour Sauce and Add Cheese:
- Pour the white sauce evenly over the enchiladas. Top with shredded Monterey Jack cheese.
6. Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve:
- Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and cilantro if desired. Serve warm.
8. Enjoy:
- Dive into the creamy goodness of Low Carb White Chicken Enchiladas. Enjoy the rich flavors without compromising your low-carb lifestyle!
9. Store:
- Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
