These Low Carb White Chicken Enchiladas are a perfect solution for those craving a flavorful, comforting dish without the extra carbs. Made with tender shredded chicken, creamy white sauce, and low-carb tortillas, these enchiladas are just as delicious as the traditional version. Whether you’re on a keto diet or simply looking for a healthier alternative, this recipe brings all the flavor with none of the guilt. Ready in under an hour, these enchiladas are sure to become a family favorite!
Ingredients:
- 2 cups cooked and shredded chicken breast
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup chicken broth (low-sodium)
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded white cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 8-10 low-carb tortillas (e.g., almond flour or cauliflower-based)
- Fresh cilantro for garnish (optional)
- 1 tablespoon lime juice (optional for extra tang)
Instructions:
- Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Cook the chicken mixture:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute. Stir in the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Mix well and remove from heat. - Make the white sauce:
In a separate saucepan, bring the heavy cream and chicken broth to a simmer over medium heat. Let it cook for 2-3 minutes until slightly thickened. Stir in 1 cup of the Monterey Jack and 1 cup of the white cheddar cheese until melted and smooth. Adjust the seasoning with salt and pepper, then remove from heat. - Assemble the enchiladas:
Place the low-carb tortillas on a flat surface. Spoon a generous amount of the chicken mixture down the center of each tortilla. Roll the tortilla tightly to encase the filling, then place seam-side down in the prepared baking dish. - Top with sauce and cheese:
Pour the white sauce over the top of the rolled enchiladas, making sure they are evenly covered. Sprinkle the remaining ½ cup of Monterey Jack and ½ cup of white cheddar cheese over the top. - Bake the enchiladas:
Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden. - Garnish and serve:
Remove from the oven and allow the enchiladas to cool for 5 minutes before serving. Garnish with fresh cilantro and a squeeze of lime juice, if desired. - Enjoy:
Serve these Low Carb White Chicken Enchiladas with a side of avocado, sour cream, or a simple green salad for a complete meal.