Here’s your Low-Carb White Chicken Enchiladas recipe—creamy, cheesy, and packed with flavor, but without the carbs! Perfect for a keto-friendly or gluten-free dinner.
Low-Carb White Chicken Enchiladas 🍗🧀
(Serves 4-6)
Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie or grilled)
- 1½ cups shredded Monterey Jack or mozzarella cheese
- 4 oz cream cheese, softened
- ½ cup diced green chiles (canned or roasted)
- ¼ cup chopped cilantro
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
For the Sauce:
- 2 tbsp butter
- 2 tbsp almond flour (or coconut flour)
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup sour cream
- ½ tsp chili powder
- ¼ tsp paprika
For Assembly:
- 8 low-carb tortillas (almond flour or coconut flour-based)
- 1 cup shredded cheese (for topping)
- Optional toppings: avocado, jalapeños, lime crema
Instructions:
1. Prep the Filling
- In a bowl, mix shredded chicken, 1½ cups cheese, cream cheese, green chiles, cilantro, cumin, garlic powder, onion powder, salt, and pepper.
2. Make the Sauce
- In a saucepan, melt butter over medium heat. Whisk in almond flour to form a roux (1 min).
- Slowly add chicken broth, whisking until smooth. Stir in heavy cream, sour cream, chili powder, and paprika. Simmer 3-5 mins until thickened.
3. Assemble Enchiladas
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Spoon ¼ cup filling onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour sauce over enchiladas, then top with remaining cheese.
4. Bake & Serve
- Bake 20-25 mins until bubbly and golden.
- Broil 1-2 mins for extra crispiness (optional).
- Garnish with cilantro, avocado, or lime crema.
Tips:
- Lower calorie? Swap heavy cream for half-and-half.
- Extra protein? Add sautéed spinach or bacon.
- Meal prep: Assemble ahead and refrigerate (add 5-10 mins baking time).
These enchiladas are creamy, cheesy, and guilt-free—perfect for taco night without the carbs! 😊
Want a spicy kick? Add diced jalapeños to the filling! 🌶️