Low Carb White Chicken Enchiladas

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!

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.

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.