Description
Discover how to make delicious low carb white chicken enchiladas with this easy recipe. Perfect for a healthy and satisfying dinner option!
Ingredients
- 2 cups (480 ml) cooked chicken
- 2 1/2 cups (600 ml) shredded beef Or vegetable cheese
- 5 ounces (140 g) cream cheese
- 2 teaspoons (10 ml) garlic powder
- 3 tablespoons (45 ml) butter
- 2 tablespoons (30 ml) almond flour
- 1 tablespoon (15 ml) taco seasoning
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) sour cream
- 4 ounces (113 g) canned diced green chillies
- 10 low carb flour tortillas
Instructions
- Prepare the chicken using your preferred method, such as boiling, baking, or using a rotisserie chicken.
- Once the chicken is ready, set the oven to preheat at 350 degrees Fahrenheit. Lightly coat a 9×13 baking dish with grease.
- Place the cooked chicken into a bowl and, if necessary, use a fork to shred it. Add 3/4 cup of the shredded beef or vegetable cheese, garlic powder, and cream cheese, then stir until everything is well-blended.
- In a saucepan, melt the butter. Add almond flour and taco seasoning, cooking for one minute. Pour in the beef broth, whisking until the mixture is smooth. Mix in 1/2 cup of shredded cheese and warm over medium heat until it becomes thick and bubbly.
- Incorporate the sour cream and diced green chilies into the sauce, ensuring it does not reach a boil, and then remove it from the heat.
- Fill each low-carb tortilla with the chicken and cheese blend, roll them up, and arrange them in the prepared baking dish.
- Drizzle the sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 22 minutes, then switch to a high broil for an additional 3 minutes to brown the cheese on top.
Notes
- For a vegetarian twist, swap shredded beef for more veggies or cheese.
- Add heat with spicy taco seasoning or diced jalapeños in the sauce.
- Make it creamier by mixing sour cream into the chicken filling before rolling.