There’s something truly special about biting into a warm, cheesy enchilada that feels both comforting and indulgent. Imagine the tender chicken, perfectly intertwined with silky cream cheese, all wrapped in a low-carb tortilla, smothered in a creamy green chili sauce. It’s a symphony of textures and flavors that never fails to bring a smile to my face. I often whip these up when I want a cozy night in or when friends drop by for an impromptu gathering.
What’s fantastic about these low carb white chicken enchiladas is that they come together surprisingly fast without skimping on flavor. Perfect for busy weeknights or a laid-back weekend dinner, they’re a versatile dish that can easily be doubled for gatherings or meal prep. A delicious bonus? The leftovers hold up wonderfully and make for an enticing lunch the next day!
Why I Love Low Carb White Chicken Enchiladas
These low carb white chicken enchiladas truly hit that sweet spot between ease and flavor. They are incredibly easy and undeniably delicious, a true winner at my table! The combination of creamy cheese, tender chicken, and a hint of spice creates a restaurant-quality dish that you can serve right at home. Plus, it feels a little bit fancy, making any meal feel special!
Low Carb White Chicken Enchiladas Ingredients
The magic of this dish truly lies in its harmonious blend of ingredients, where each element plays a vital role in delivering that dreamy enchilada experience. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Core Ingredients and Their Roles
- 2 CUPS COOKED CHICKEN: Shredded or diced, this protein is the heart of the enchiladas.
- 2.5 CUPS SHREDDED MONTEREY JACK CHEESE (OR PEPPER JACK): These little gems pack a mighty punch, contributing to the ooey-gooey perfection.
- 5 OUNCES CREAM CHEESE: Adds a luscious creamy texture that binds everything together beautifully.
- 2 TEASPOONS GARLIC POWDER: This gives a lovely depth of flavor and aromatic magic.
- 3 TABLESPOONS BUTTER: Helps create a rich and savory base for the sauce.
- 2 TABLESPOONS ALMOND FLOUR: A low-carb alternative that contributes to the sauce thickness.
- 1 TABLESPOON TACO SEASONING: Adds a vibrant kick and authentic taco flavor.
- 2 CUPS CHICKEN BROTH: This is the liquid gold! It builds the sauce’s flavor and richness.
- 1 CUP SOUR CREAM: Brings an extra creaminess and tang that balances the spices beautifully.
- 4 OUNCES CANNED DICED GREEN CHILIES: These give just the right amount of heat and flavor to elevate the dish.
- 10 LOW CARB FLOUR TORTILLAS: The perfect vehicle for all that delicious filling!
Substitutions and Tips
Need a swap? If you want to switch things up, consider using rotisserie chicken for even quicker prep or swapping the Monterey Jack cheese for cheddar cheese for a sharper taste. If you’d prefer to make it a bit spicier, try adding some diced jalapeños for an extra kick! Remember to keep an eye on the thickness of your sauce; if it’s too thick, add a little more chicken broth, stirring gently until it’s just right!
Kitchen Tools You’ll Need
- 9×13-inch baking dish: For baking your enchiladas to perfection.
- Medium-sized mixing bowl: To mix together the chicken and cheesy goodness.
- Sau saucepan: Ideal for creating that creamy sauce without burning.
- Whisk: For stirring the sauce until smooth and bubbly.
- Fork (or shredder): To easily shred your cooked chicken.
How to Make Low Carb White Chicken Enchiladas
Let’s dive into creating this comforting low carb white chicken enchiladas. I’ve broken down the process into simple steps, so you can follow along and have a delicious meal in no time. We’re aiming for tender, cheesy enchiladas that are bursting with flavor and smothered in a creamy sauce!
Cook the Chicken
First, cook your chicken by your preferred method: boil, bake, or even use a rotisserie chicken for speed. If you’re boiling, just make sure you’re using well-seasoned water to build a flavor base. Once the chicken is cooked, preheat your oven to 350 degrees and grease a 9×13 pan to prevent sticking.
Shred and Mix
Next, add the cooked chicken to a bowl and shred with a fork if it needs to shred. Toss in 3/4 cup of shredded Monterey Jack cheese or Pepper Jack cheese, along with the garlic powder and cream cheese. Mix well so everything is combined into a delightful, cheesy filling.
Whisk Together the Sauce
Now, in a saucepan, melt 3 tablespoons of butter, and stir in the almond flour and taco seasoning. Cook for about a minute, stirring consistently. You want to create a lovely roux as the base before adding the liquids.
Add the Broth and Cheese
Once the roux is ready, add 2 cups of chicken broth and whisk until smooth. This step is key! Heat over medium until the sauce thickens and bubbles appear, then stir in 1/2 cup of the shredded cheese, melting that creamy goodness into your sauce.
Stir in the Goodness
Next, gently stir in the sour cream and canned diced green chilies. This is where the magic happens! Keep the heat low and do not bring to a boil; we want that creamy richness without any curdling.
Fill Those Tortillas
Once your filling and sauce are ready, it’s time to assemble! In each low carb tortilla, add a generous scoop of the chicken and cheese mixture. Roll them up and place them seam-side down in the greased baking dish.
Pour the Sauce and Cheese
Now, pour your creamy sauce generously over the rolled enchiladas, ensuring each one gets a good dose of that luscious goodness. Top with the remaining cheese for that gooey finish that we all crave!
Bake to Perfection
Finally, bake the enchiladas in the oven for 22 minutes, then finish with a high broil for 3 minutes to get that golden-brown cheese layer. You want that crispy, cheesy top to be visually inviting and utterly delicious!
How to Store Low Carb White Chicken Enchiladas
These enchiladas keep their flavor wonderfully as leftovers! If you have any, let them cool before refrigerating in an airtight container. They’ll last about 3-4 days. You can also freeze them for up to 2-3 months. When you’re ready to enjoy, thaw in the fridge overnight and reheat in the oven until warmed through.
Tips for Success
- Use freshly cooked chicken for the best texture.
- Don’t overfill the tortillas; they’re delicate and need room to roll.
- Make sure your sauce isn’t too thick; it should pour easily over the enchiladas.
- Experiment with different cheeses for varied flavor.
Serving Suggestions
- Pair with a fresh green salad dressed in lime vinaigrette.
- Serve with avocado slices or a sour cream drizzle on top.
- Enjoy alongside spicy black beans for a heartier meal.
- A cold margarita makes for a delightful accompaniment!
- Garnish with freshly chopped cilantro for a pop of color!
I can’t wait for you to try these low carb white chicken enchiladas! They’re such a treat to enjoy, and I hope they bring you as much joy as they have brought to my kitchen. Happy cooking!
