Low Carb White Chicken Enchiladas

Delight your taste buds with the Low Carb White Chicken Enchiladas, a scrumptious twist on the classic Mexican dish. This recipe brings together the zesty flavors of tender chicken, creamy white sauce, and gooey melted cheese, all wrapped in low-carb tortillas. Embrace the richness without the excess carbs, making it a perfect choice for those who are mindful of their carbohydrate intake. Get ready to savor the essence of Mexican cuisine in a low-carb, high-flavor package!

Ingredients:

For the Filling:

• 2 cups shredded cooked chicken breast
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 can (4 ounces) diced green chilies, drained
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons almond flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• Salt and pepper to taste

Other Ingredients:

• 8 low-carb tortillas (look for almond flour or coconut flour-based tortillas)
• 1 cup shredded Monterey Jack cheese (for topping)
• Chopped green onions and cilantro for garnish (optional)

Nutrition Facts (Per Serving – Makes approximately 4 servings):

• Calories: 480
• Total Fat: 36g
• Saturated Fat: 19g
• Cholesterol: 150mg
• Sodium: 820mg
• Total Carbohydrates: 12g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 29g

Servings:

This recipe makes approximately 4 servings.

Instructions:

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).

2. Prepare Filling:

• In a mixing bowl, combine shredded chicken, sour cream, shredded Monterey Jack cheese, diced green chilies, chopped cilantro, salt, and pepper. Mix well.

3. Make White Sauce:

• In a saucepan, melt butter over medium heat. Stir in almond flour and cook for 1-2 minutes until it’s lightly browned.
• Gradually whisk in chicken broth and heavy cream. Add ground cumin, salt, and pepper. Simmer until the sauce thickens, stirring occasionally.

4. Assemble Enchiladas:

• Warm the low-carb tortillas according to package instructions.
• Spoon a generous amount of the chicken filling onto each tortilla and roll it up. Place the enchiladas seam side down in a baking dish.

5. Pour Sauce and Add Cheese:

• Pour the white sauce evenly over the enchiladas. Top with shredded Monterey Jack cheese.

6. Bake:

• Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve:

• Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and cilantro if desired. Serve warm.

8. Enjoy:

• Dive into the creamy goodness of Low Carb White Chicken Enchiladas. Enjoy the rich flavors without compromising your low-carb lifestyle!

9. Store:

• Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.