Low Carb White Chicken Enchiladas
Tender chicken wrapped in low-carb tortillas and smothered in a creamy white sauce. Perfect for keto-friendly dinners!
Ingredients
For the Enchiladas:
- 3 cups cooked chicken shredded
- 6 low-carb tortillas
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
For the White Sauce:
- 2 tbsp unsalted butter
- 2 tbsp almond flour or coconut flour for keto
- 1½ cups chicken broth
- ½ cup heavy cream
- 4 oz cream cheese softened
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Prepare the Chicken Filling:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, mozzarella cheese, and cheddar cheese. Mix well.
Assemble the Enchiladas:
- Lay a low-carb tortilla flat and add a generous scoop of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a greased 9x13-inch baking dish. Repeat with remaining tortillas and filling.
Make the White Sauce:
- In a saucepan over medium heat, melt the butter. Whisk in the almond flour and cook for 1 minute to remove the raw taste.
- Slowly add the chicken broth, whisking constantly to prevent lumps. Cook for 2–3 minutes until slightly thickened.
- Stir in the heavy cream and cream cheese, whisking until smooth and creamy.
- Add the Monterey Jack cheese, garlic powder, salt, and black pepper. Cook until the cheese is melted and the sauce is smooth.
Bake the Enchiladas:
- Pour the white sauce evenly over the enchiladas, making sure to cover them completely.
- Bake for 20–25 minutes, or until the cheese is bubbly and golden.
Serve:
- Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream, if desired.