Description
Quick and delicious low carb white chicken enchiladas that are perfect for family dinners and meal prep.
Ingredients
Scale
- 2 cups shredded chicken
- ¾ cup shredded Monterey Jack cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- ½ cup sour cream
- 1 teaspoon garlic powder
- Taco seasoning to taste
- 6 low-carb tortillas (almond or coconut flour)
- Diced green chilies (optional)
Instructions
- Cook your chicken using your preferred method.
- Preheat your oven to 350°F (175°C) and grease your baking dish.
- Shred the cooked chicken.
- Combine shredded chicken, ¾ cup cheese, and garlic powder. Mix in softened cream cheese.
- In a saucepan, melt butter, stir in flour and taco seasoning. Gradually add chicken broth and stir until thickened. Remove from heat and mix in sour cream and chilies.
- Assemble the enchiladas with filling and roll tightly into tortillas.
- Place rolled enchiladas in baking dish, top with sauce and remaining cheese, and bake for 22 minutes.
Notes
For added customization, consider adding vegetables like spinach or bell peppers to the filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg