Creamiest Chicken Enchiladas (Diabetic-Friendly)
✅ Why this version works
- Uses low-carb tortillas instead of regular flour ones
- Creaminess without heavy, sugary sauces
- Balanced with protein + healthy fats → steadier blood sugar
🧾 Ingredients
For filling:
- 2 cups cooked shredded chicken
- 1/2 cup cream cheese (softened)
- 1/4 cup sour cream
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt & pepper
For sauce:
- 1 cup unsweetened cream
- 1/2 cup chicken broth
- 1/2 cup shredded cheese
- 1 tbsp olive oil
- 1 tbsp almond flour (for thickening)
- 1 tsp paprika
Wraps:
- 6–8 low-carb tortillas (or lettuce wraps for ultra low-carb)
👩🍳 Instructions
- Prepare filling
- Mix chicken, cream cheese, sour cream, shredded cheese, and spices
- Assemble enchiladas
- Fill tortillas with mixture and roll them
- Place seam-side down in baking dish
- Make creamy sauce
- Heat olive oil, add almond flour (lightly cook)
- Add cream + broth, stir until smooth
- Add cheese and paprika → melt into creamy sauce
- Bake
- Pour sauce over enchiladas
- Bake at 180°C (350°F) for 20–25 minutes
🥗 Serve with
- Fresh salad
- Avocado slices
- Steamed vegetables
⚖️ Nutrition benefits
- Low in refined carbs
- High protein (chicken)
- Healthy fats help reduce glucose spikes
⚠️ Tips for diabetics
- Choose tortillas with net carbs under 5g
- Watch portion size (1–2 enchiladas per serving)
- Avoid store-bought enchilada sauces (often contain hidden sugars)
