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Low Carb White Chicken Enchiladas

Low Carb White Chicken Enchiladas Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 6 low carb flour tortillas (8-inch)
  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 (4 oz) can diced green chiles, divided
  • ½ cup sour cream
  • 2 cups shredded Mexican blend cheese, divided
  • 2 tbsp butter
  • 1 tbsp almond flour
  • ¾ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup finely diced onion
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh cilantro leaves for serving

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 baking dish. In a large bowl, mix the chicken, cream cheese, half the green chiles, cumin, salt, and pepper until combined.
  2. Melt butter in a saucepan over medium heat. Cook onion 3-4 minutes, add garlic 30 seconds, then stir in almond flour for 1 minute. Whisk in chicken broth and heavy cream; simmer 2-3 minutes until slightly thickened.
  3. Reduce heat to low, stir in sour cream, 1 cup cheese, and remaining green chiles. Whisk until smooth, about 2 minutes. Taste and adjust salt.
  4. Spread a thin layer of sauce in the dish. Fill each tortilla with about ¼ cup chicken mixture, roll tightly, and place seam-side down. Pour remaining sauce over the top, then sprinkle with the last 1 cup of cheese.
  5. Bake 20-25 minutes until bubbly and golden. Broil 2-3 minutes for extra color if desired. Let rest 5 minutes, garnish with cilantro, and serve.

Notes

Let the enchiladas sit for 5 minutes after baking so they hold their shape when you scoop them out. Freshly shredded cheese melts smoother and tastes better than pre-shredded bags.