Description
Comforting low-carb enchiladas filled with creamy chicken and cheese, topped with a rich white sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack), divided
- 5 ounces cream cheese, softened
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 2 tablespoons almond flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 low carb flour tortillas
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Shred the cooked chicken and mix it with 3/4 cup of shredded Monterey Jack, garlic powder, and cream cheese until uniform.
- Melt butter in a saucepan, stir in almond flour and taco seasoning, and cook for 1 minute.
- Whisk in chicken broth and cook until sauce thickens (about 3-5 minutes).
- Remove from heat and stir in sour cream and diced green chilies.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the baking dish.
- Pour the white sauce over the enchiladas and top with remaining cheese.
- Bake for 22 minutes, then broil for 2-3 minutes until cheese is golden.
- Let rest for 5 minutes before serving.
Notes
For a smoother filling, pulse chicken and cream cheese in a food processor. For lower sodium, opt for low-sodium chicken broth and taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 603
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3.6g
- Protein: 36g
- Cholesterol: 150mg