These Low Carb White Chicken Enchiladas feature soft tortillas filled with succulent chicken and cheese, all smothered in a simple yet delicious white sauce made from almond flour, butter, chicken broth, sour cream, and green chiles. This keto-friendly chicken enchilada recipe is the perfect choice for a satisfying dinner!
INGREDIENTS
- 2 cups cooked chicken
- 2.5 cups shredded Monterey Jack 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 chiles
- 10 low carb flour tortillas
INSTRUCTIONS
- Cook chicken using your preferred method (boil, bake, or rotisserie). Once cooked, preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Shred the chicken with a fork and place it in a bowl. Add 3/4 cup of the shredded cheese, garlic powder, and cream cheese, then mix everything together.
- In a saucepan, melt the butter over medium heat. Stir in the almond flour and taco seasoning, cooking for about 1 minute.
- Add the chicken broth and whisk until smooth. Stir in 1/2 cup of shredded cheese and continue heating until the sauce thickens and bubbles.
- Remove from heat, then stir in the sour cream and green chiles. Be careful not to let the mixture boil.
- For each tortilla, add a portion of the chicken and cheese mixture, then roll up and place in the baking dish.
- Pour the sauce over the rolled enchiladas and top with the remaining shredded cheese.
- Bake for 22 minutes, then broil on high for 3 minutes to brown the cheese.
NUTRITION (PER SERVING)
- Calories: 587
- Carbohydrates: 7g
- Protein: 32g
- Fat: 48g
- Saturated Fat: 27g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 13g
- Trans Fat: 1g
- Cholesterol: 165mg
- Sodium: 1007mg
- Potassium: 370mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 1383IU
- Vitamin C: 10mg
- Calcium: 524mg
- Iron: 2mg
