Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheese (Mexican blend or Monterey Jack)
- 8 low-carb tortillas
- 1 cup sour cream
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 can (4 oz) diced green chiles (or fresh jalapeños, if you like it spicy)
- 1/2 cup chicken broth
- 1/2 cup cream cheese (softened)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
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Instructions
- Prepare the filling: In a large bowl, mix the shredded chicken, half of the shredded cheese, and the green chiles. Season with a pinch of salt and pepper if desired.
- Assemble enchiladas: Place about 1/4 cup of the chicken mixture in each tortilla and roll tightly. Arrange the rolled tortillas seam-side down in a greased 9×13-inch baking dish.
- Make the sauce:
- In a medium saucepan over medium heat, whisk together the chicken broth, heavy cream, sour cream, and softened cream cheese until smooth.
- Add the garlic powder and onion powder, then season with salt and pepper to taste.
- Cook until the sauce thickens slightly, about 5-7 minutes.
- Pour and Bake: Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining shredded cheese on top.
- Bake: Preheat oven to 375°F (190°C) and bake for 20-25 minutes, or until the cheese is bubbly and lightly golden on top.
- Garnish and Serve: Top with fresh cilantro if desired. Serve hot, and enjoy!
Tips
- For extra flavor, add a dash of cumin or chili powder to the sauce.
- You can substitute the chicken with turkey or ground beef for variety.
- Pair with a fresh side salad for a complete low-carb meal.
Enjoy your creamy, cheesy, and low-carb white chicken enchiladas!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
