Description
A comforting and healthy low carb version of classic chicken enchiladas, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken (boiled, baked, or rotisserie)
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 2 tablespoons almond flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 low carb flour tortillas
Instructions
- Cook the Chicken: Prepare 2 cups of cooked chicken using your preferred method—boiling, baking, or rotisserie.
- Preheat & Prepare: Preheat the oven to 350°F and grease a 9×13 pan.
- Shred the Chicken: Use a fork to shred the cooked chicken into bite-sized pieces in a large bowl.
- Mix the Filling: Add 3/4 cup of shredded cheese, garlic powder, and cream cheese to the chicken. Mix until combined and creamy.
- Make the Sauce: Melt butter in a saucepan over medium heat. Stir in almond flour and taco seasoning, cooking for 1 minute, then add chicken broth. Whisk until smooth, stir in 1/2 cup of shredded cheese, and heat until thick and bubbly.
- Add Final Touches: Stir in sour cream and diced green chilies, then remove from heat.
- Fill the Tortillas: Take each tortilla and fill it with the chicken mixture, rolling them up seam-side down in the baking dish.
- Top with Sauce: Pour the sauce over the enchiladas and sprinkle remaining cheese on top.
- Bake to Perfection: Bake for 22 minutes, then broil on high for an additional 3 minutes until golden brown.
Notes
Feel free to customize the recipe with your favorite ingredients or make it vegetarian by swapping chicken for veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg