Description
Creamy, cheesy, and satisfying low carb enchiladas, perfect for an easy weeknight dinner or family gathering.
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
- Prepare 2 cups of cooked chicken using your preferred method.
- Preheat the oven to 350 degrees and grease a 9×13 pan.
- Shred the chicken into bite-sized pieces in a large bowl.
- Mix shredded cheese, garlic powder, and cream cheese with the chicken until well combined.
- In a saucepan, melt the butter, stir in almond flour and taco seasoning for 1 minute, then add chicken broth and whisk until smooth. Stir in 1/2 cup of cheese until thick and bubbly.
- Stir in sour cream and green chilies, then remove from heat.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the sauce over the rolled enchiladas and sprinkle remaining cheese on top.
- Bake for 22 minutes, then broil for 3 more minutes to brown the cheese.
Notes
These enchiladas can be made ahead and are easily customizable to fit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg