Contents

  1. Introduction
  2. Why You’ll Love This Recipe
  3. Tips for Success
  4. Serving Suggestions
  5. Storage Instructions
  6. VIDEO (title)
  7. Frequently Asked Questions (FAQs)
  8. Ingredients
  9. Step-by-Step Instructions
  10. Nutritional Information

Introduction

Creamy, cheesy, and bursting with Tex-Mex flavors, these Low Carb White Chicken Enchiladas are a keto-friendly twist on a classic comfort dish. Tender shredded chicken is wrapped in low-carb tortillas, smothered in a rich white sauce, and baked to perfection. It’s the ultimate weeknight dinner or meal prep idea for anyone following a low-carb or ketogenic diet.

Why You’ll Love This Recipe

  • Family-Friendly: A dish everyone at the table will love, regardless of their diet.
  • Rich and Creamy: A luscious white sauce takes these enchiladas to the next level.
  • Keto-Friendly: Uses low-carb tortillas and a sauce that keeps the carbs in check.
  • Customizable: Easy to adapt with different fillings or spices.
Keto White Chicken Enchiladas

Tips for Success

  • Use rotisserie chicken or leftover shredded chicken to save time.
  • If you don’t have low-carb tortillas, try using thinly sliced deli chicken as a wrap.
  • For extra flavor, stir in diced green chilies or jalapeños to the white sauce.

Serving Suggestions

Pair these enchiladas with a crisp green salad, cauliflower rice, or sautéed vegetables for a complete low-carb meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

VIDEO

Here’s an alternative take on my recipe…. have fun!

Frequently Asked Questions (FAQs)

  1. Can I make this dairy-free?
    Substitute coconut cream for the sauce and use dairy-free cheese alternatives.
  2. What can I use instead of low-carb tortillas?
    Try thinly sliced deli chicken, zucchini slices, or egg wraps for keto-friendly alternatives.
  3. Can I make this spicy?
    Absolutely! Add diced jalapeños or extra chili powder to the sauce or filling.
  4. Can I prepare these enchiladas ahead of time?
    Yes, assemble them up to 24 hours in advance and bake just before serving.

Ingredients

  • 8 low-carb tortillas
  • 3 cups (450g) cooked, shredded chicken
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1 cup (100g) shredded mozzarella cheese

White Sauce:

  • 2 tbsp (30g) butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1/4 cup (60ml) sour cream
  • 1/4 tsp cumin
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Prepare the sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Add minced garlic and sauté for 1 minute until fragrant.
    • Stir in heavy cream and chicken broth, whisking until smooth.
    • Add shredded Monterey Jack cheese and stir until melted.
    • Mix in sour cream, cumin, salt, and pepper. Remove from heat.
  3. Assemble the enchiladas:
    • Lay a low-carb tortilla flat. Add shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
  4. Top with sauce and cheese:
    • Pour the white sauce evenly over the enchiladas. Sprinkle the shredded mozzarella and remaining Monterey Jack cheese on top.
  5. Bake:
    • Bake for 20-25 minutes, or until the cheese is bubbly and golden.
  6. Serve:
    • Let rest for 5 minutes before serving. Garnish with cilantro if desired.

Nutritional Information (Per Serving – Serves 6)

  • Calories: 400
  • Fat: 30g
  • Protein: 28g
  • Net Carbs: 4g
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