Low Carb White Chicken Enchiladas
These Low Carb White Chicken Enchiladas are a delicious and healthy twist on a classic dish. Made with a creamy cheese sauce and tender shredded chicken, they are perfect for a satisfying meal without the carbs.
Equipment
- 1 large mixing bowl
- 1 skillet
- 1 baking dish (9x13 inches)
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 whisk
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream cheese softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese divided
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 8 low carb tortillas
- 1 tablespoon chopped fresh cilantro for garnish
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, cream cheese, sour cream, half of the cheddar cheese, half of the mozzarella cheese, garlic powder, onion powder, cumin, and salt and pepper to taste. Mix until well combined.
- Warm the low carb tortillas in a skillet for a few seconds on each side to make them pliable.
- Spoon an equal amount of the chicken mixture onto each tortilla, roll them tightly, and place them seam-side down in a greased baking dish.
- In a separate bowl, whisk together the chicken broth with the remaining cheddar and mozzarella cheese until smooth. Pour this sauce over the rolled enchiladas in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, garnish with chopped fresh cilantro, and let cool for a few minutes before serving.
Notes
Feel free to add other vegetables like spinach or bell peppers to the chicken mixture for added nutrition.
You can prepare the enchiladas ahead of time and refrigerate until ready to bake for a quick weeknight dinner.
Adjust the level of spices according to your preference for heat.