🌯 Low-Carb White Chicken Enchiladas
Creamy, cheesy enchiladas without the high carbs. Perfect for keto or low-carb diets and still packed with flavor and protein. 🧀🍗
⏱ Time
Prep: 15 minutes
Bake: 25 minutes
Servings: 4
🧾 Ingredients
Enchiladas
- 2 cups cooked shredded chicken
- 4–6 low-carb tortillas (or cabbage leaves for keto)
- 1 cup shredded mozzarella cheese
- ½ cup shredded Monterey Jack cheese
- 2 tbsp cream cheese, softened
- 2 tbsp chopped green onions
White Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp almond flour (for thickening)
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- ½ tsp cumin
- ½ tsp chili powder
- Salt & pepper to taste
👩🍳 Instructions
1️⃣ Prepare filling
In a bowl mix:
- shredded chicken
- cream cheese
- mozzarella
- green onions
Stir until well combined.
2️⃣ Fill tortillas
Place 2–3 tbsp filling in each tortilla and roll them up.
Place seam-side down in a greased baking dish.
3️⃣ Make white sauce
- Melt butter in a pan over medium heat.
- Add garlic and cook 30 seconds.
- Stir in almond flour and cook 1 minute.
- Slowly whisk in chicken broth and heavy cream.
- Add sour cream, Monterey Jack, cumin, and chili powder.
- Simmer until smooth and slightly thick.
4️⃣ Assemble
Pour the white sauce over the enchiladas and sprinkle extra cheese on top.
5️⃣ Bake
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
🌿 Optional Toppings
- Fresh cilantro
- Sliced avocado
- Jalapeños
- Extra sour cream
📊 Nutrition (Approx per serving)
- Calories: ~420
- Protein: ~35 g
- Fat: ~28 g
- Net Carbs: ~6–7 g
