Low-carb white chicken enchiladas are a creamy, cheesy, and flavorful alternative to the classic enchiladas. By using low-carb tortillas and a rich white sauce, you can enjoy this dish without the carbs. Here’s a delicious recipe for you:
Ingredients:
For the enchiladas:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 low-carb tortillas (like almond flour or coconut flour tortillas)
- 1/2 cup green chiles, diced (optional)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
For the white sauce:
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup cream cheese, softened
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 tbsp olive oil or butter (for sautéing)
Toppings (optional):
- Fresh cilantro, chopped
- Sliced avocado
- Jalapeño slices
- Sour cream
- Lime wedges
Instructions:
- Preheat the oven: Set the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the white sauce: In a saucepan, heat the olive oil or butter over medium heat. Add the garlic powder, onion powder, and cumin, and sauté for 1 minute until fragrant. Add the chicken broth, heavy cream, sour cream, and cream cheese. Stir until the cream cheese has fully melted and the sauce is smooth. Season with salt and pepper to taste. Let it simmer for 3-4 minutes until it thickens slightly.
- Assemble the enchiladas: In a large bowl, mix the shredded chicken with half of the shredded Monterey Jack cheese. If you’re using green chiles, add them to the chicken mixture. Lay the low-carb tortillas flat on a clean surface. Place a few spoonfuls of the chicken mixture in the center of each tortilla and roll them up tightly.
- Place in the baking dish: Arrange the rolled enchiladas seam-side down in the greased baking dish.
- Pour the sauce: Pour the prepared white sauce evenly over the top of the enchiladas, making sure to coat each one. Sprinkle the remaining shredded Monterey Jack and cheddar cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Garnish with fresh cilantro, avocado, jalapeño slices, and a dollop of sour cream if desired. Serve with lime wedges on the side for a burst of fresh flavor.
Tips:
- You can make this recipe ahead of time and store it in the fridge for up to 2 days before baking.
- For an extra touch, top with more shredded cheese in the last 5 minutes of baking for a golden, crispy cheese layer.
Enjoy your creamy, cheesy, low-carb white chicken enchiladas! They’re perfect for a satisfying dinner without the carbs. 😋