Description
Delicious low-carb white chicken enchiladas filled with shredded chicken, creamy cheese, and flavorful spices, making for a comforting and guilt-free meal.
Ingredients
- 2 cups cooked chicken
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese for extra heat)
- 5 ounces cream cheese
- 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
- Shred the cooked chicken and place it in a bowl. Add 3/4 cup of shredded cheese, garlic powder, and cream cheese. Mix until well combined.
- In a saucepan, melt the butter, then stir in the almond flour and taco seasoning. Cook for 1 minute.
- Slowly whisk in 2 cups of chicken broth and heat until the sauce thickens and bubbles.
- Remove from heat and stir in sour cream and diced green chilies without boiling.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a greased 9×13 baking dish.
- Pour the sauce over the enchiladas and sprinkle with remaining cheese.
- Bake at 350°F for 22 minutes, then broil for an additional 3 minutes until golden brown.
Notes
Shred chicken while warm for easier processing. Feel free to use different types of cheese or low-carb tortillas.
