Low Carb White Chicken Enchiladas Recipe
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly
- Creamy & Flavorful
- Quick & Easy
- Customizable
Ingredients
- 2 cups cooked shredded chicken
- 6 low-carb tortillas
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup heavy cream
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup chicken broth
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- 2 tablespoons chopped green chiles
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a bowl, combine the shredded chicken, cream cheese, green chiles, onion powder, cumin, chili powder, salt, and pepper.
- Spoon the chicken mixture onto each low-carb tortilla and roll tightly. Place the enchiladas seam-side down in the prepared baking dish.
- In a saucepan over low heat, combine the sour cream, heavy cream, chicken broth, garlic, and half of the Monterey Jack cheese. Stir until smooth and creamy. Do not let the sauce boil.
- Pour the creamy white sauce evenly over the enchiladas.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake for 20–25 minutes, until hot and bubbly and the cheese is golden.
- Garnish with fresh cilantro and serve warm.
Tip: Add jalapeños, avocado, or extra green chiles for even more flavor!