Creamy Low Carb White Chicken Enchiladas Recipe

Creamy Low Carb White Chicken Enchiladas Recipe

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These Low Carb White Chicken Enchiladas are a perfect blend of creamy, cheesy goodness with a healthy twist. Packed with tender shredded chicken, flavorful spices, and a rich white sauce, this dish is keto-friendly, gluten-free, and satisfying. Whether you’re watching your carbs or just looking for a delicious meal, these enchiladas are sure to impress.

Ingredients:

  • 2 cups cooked and shredded chicken breast
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 low-carb tortillas or almond flour tortillas
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 1/2 teaspoon xanthan gum (optional for thickening)
  • 1/4 cup chopped green chilies
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat the Oven – Set your oven to 375°F (190°C) and grease a baking dish with butter or non-stick spray.
  2. Prepare the Chicken Mixture – In a bowl, mix the shredded chicken with 1/2 cup of mozzarella cheese, 1/2 cup of cheddar cheese, green chilies, garlic powder, onion powder, cumin, paprika, salt, and black pepper.
  3. Fill the Tortillas – Evenly distribute the chicken mixture among the low-carb tortillas, rolling them up tightly and placing them seam-side down in the greased baking dish.
  4. Prepare the White Sauce – In a saucepan over medium heat, melt butter and add cream cheese, stirring until smooth. Slowly whisk in heavy cream and chicken broth until well combined.
  5. Thicken the Sauce – If using xanthan gum, sprinkle it in while whisking continuously until the sauce slightly thickens. Stir in sour cream and mix well.
  6. Assemble the Enchiladas – Pour the prepared white sauce over the rolled tortillas, ensuring they are fully covered.
  7. Add Cheese – Sprinkle the remaining mozzarella and cheddar cheese over the top.
  8. Bake – Place the dish in the preheated oven and bake for 20–25 minutes or until the cheese is melted and bubbly.
  9. Garnish and Serve – Remove from the oven, sprinkle fresh cilantro over the enchiladas, and let them cool for a few minutes before serving.

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