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Low Carb White Chicken Enchiladas Recipe by Renato Lopes

Low Carb White Chicken Enchiladas Recipe by Renato Lopes

Ingredients

For the Chicken Filling:

  • 2 cups cooked chicken breast (shredded; about 2 medium breasts; provides lean protein and a hearty base)
  • 1 tablespoon olive oil (for sautéing; adds a touch of richness)
  • 1/2 cup yellow onion (finely chopped; adds sweetness and depth)
  • 2 cloves garlic (minced; for a robust flavor)
  • 1/2 cup diced green chilies (canned; adds a mild heat and flavor)
  • 1/2 teaspoon ground cumin (for a warm, earthy flavor)
  • 1/2 teaspoon paprika (adds a subtle smokiness)
  • Salt and pepper (to taste; enhances the overall flavor)

For the White Sauce:

  • 2 tablespoons butter (for a rich and creamy base)
  • 2 tablespoons almond flour (as a thickening agent; low-carb and gluten-free)
  • 1 1/2 cups chicken broth (low-sodium; provides the liquid for the sauce)
  • 1 cup heavy cream (for a rich, creamy texture)
  • 1 cup shredded mozzarella cheese (for creaminess and flavor)
  • 1/2 cup grated Parmesan cheese (adds a sharp, tangy flavor)
  • 1/2 teaspoon garlic powder (for additional flavor)
  • 1/2 teaspoon onion powder (enhances the savory notes)
  • 1/2 teaspoon dried oregano (adds a touch of herbal flavor)
  • Salt and pepper (to taste)

For Assembling:

  • 8 large low-carb tortillas (store-bought or homemade; ensure they are low in carbs for this recipe)
  • 1 cup shredded mozzarella cheese (for topping; provides a gooey, melted layer)
  • Fresh cilantro (chopped; for garnish, optional)
  • Sour cream (for serving; optional)

Instructions

Preparing the Chicken Filling:

  1. Cook the Chicken: If using raw chicken breasts, season them with salt and pepper, and cook them by baking, grilling, or poaching until fully cooked. Allow the chicken to cool slightly before shredding it into bite-sized pieces.
  2. Sauté the Onions and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for 4-5 minutes, or until they become translucent and soft. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
  3. Combine the Filling Ingredients: Stir in the shredded chicken, diced green chilies, ground cumin, paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices. Cook for an additional 2-3 minutes to let the flavors meld together. Remove from heat and set aside.

Preparing the White Sauce:

  1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Once melted, add the almond flour and whisk continuously for 1-2 minutes to create a roux. This will help thicken the sauce.
  2. Add the Broth and Cream: Gradually whisk in the chicken broth, ensuring there are no lumps. Once fully incorporated, add the heavy cream and continue to whisk until the mixture is smooth.
  3. Add the Cheeses and Seasonings: Stir in the shredded mozzarella cheese and grated Parmesan cheese. Continue to cook and stir until the cheeses are fully melted and the sauce is  creamy. Add garlic powder, onion powder, dried oregano, salt, and pepper. Adjust the  seasoning to taste.
  4. Simmer the Sauce: Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it reaches your desired thickness. Stir occasionally to prevent sticking.

Assembling the Enchiladas:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized dish to prevent sticking.
  2. Prepare the Tortillas: If using store-bought low-carb tortillas, ensure they are soft and pliable. If they are too stiff, warm them slightly in a dry skillet or microwave to make them easier to roll.
  3. Fill the Tortillas: Place a spoonful of the chicken mixture down the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish.
  4. Top with Sauce and Cheese: Pour the prepared white sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
  5. Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown. The enchiladas should be hot and the sauce should be fully heated through.
  6. Cool and Garnish: Once baked, allow the enchiladas to cool for a few minutes before serving. Garnish with freshly chopped cilantro, if desired. Serve with a dollop of sour cream on the side for extra creaminess.

Nutrition Information

Serving Size: 1 enchilada (based on making 8 servings)
Calories per Serving: 280
Total Carbohydrates: 10 grams
Net Carbohydrates: 6 grams
Protein: 20 grams
Fat: 20 grams
Sodium: 550 mg