Low Carb White Chicken Enchiladas Recipe

Ingredients:

• 2 cups cooked chicken (shredded)
• 1 ½ cups sour cream
• 1 cup cream cheese, softened
• 1 cup shredded Monterey Jack cheese (or any preferred cheese)
• 1 cup shredded cheddar cheese
• ½ cup chicken broth (low sodium)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• 1 tsp chili powder (optional)
• Salt and pepper to taste
• 6-8 low-carb tortillas (almond flour or cauliflower tortillas work well)
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Chicken:
   • Shred the cooked chicken and set aside.
2. Make the Sauce:
   • In a medium saucepan, heat olive oil over medium heat.
   • Add the garlic powder, onion powder, cumin, and chili powder. Stir for 1-2 minutes to toast the spices.
   • Add the chicken broth, sour cream, and cream cheese to the saucepan. Stir until the cream cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
3. Assemble the Enchiladas:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a baking dish.
   • Spread a small amount of the white sauce on the bottom of the dish.
   • Lay the tortillas flat and fill them with the shredded chicken (about ¼ cup per tortilla).
   • Drizzle some of the sauce over the chicken and top with a sprinkle of shredded Monterey Jack and cheddar cheese.
   • Roll up each tortilla tightly and place it seam-side down in the baking dish.
4. Bake:
   • Once all the enchiladas are rolled and placed in the dish, pour the remaining sauce over the top.
   • Sprinkle the remaining cheese over the sauce.
   • Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • Garnish with fresh cilantro if desired.
   • Serve hot and enjoy your creamy, low-carb chicken enchiladas!