Low-Carb White Chicken Enchiladas (Serves 4–6)

Ingredients

Chicken Filling

• 2½ cups cooked chicken, shredded (rotisserie or baked)

• 1 tablespoon olive oil or butter

• ½ cup onion, finely diced

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• ½ teaspoon garlic powder

• Salt and black pepper, to taste

• ¼ cup chopped green chilies (canned, drained)

White Enchilada Sauce

• 2 tablespoons butter

• 2 tablespoons cream cheese, softened

• 1 cup heavy whipping cream

• ½ cup chicken broth

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon ground cumin

• Salt and white pepper, to taste

Enchiladas

• 6–8 low-carb tortillas (almond flour, coconut flour, or low-carb wheat)

• 1½ cups shredded Monterey Jack cheese

• ½ cup shredded mozzarella or mild white cheddar

• Optional topping: sliced jalapeños or diced green onions

Instructions

1. Prepare the Chicken Filling

1. Preheat oven to 375°F (190°C).

2. Heat olive oil or butter in a skillet over medium heat.

3. Add diced onion and cook until soft and translucent, about 3–4 minutes.

4. Stir in cumin, chili powder, garlic powder, salt, and pepper.

5. Add shredded chicken and green chilies. Mix well and cook for 2–3 minutes.

6. Remove from heat and set aside.

2. Make the White Enchilada Sauce

1. In a saucepan over medium-low heat, melt butter.

2. Whisk in cream cheese until smooth.

3. Slowly pour in heavy cream and chicken broth, whisking constantly.

4. Add garlic powder, onion powder, cumin, salt, and white pepper.

5. Simmer gently for 4–5 minutes until the sauce thickens slightly. Do not boil.

3. Assemble the Enchiladas

1. Spread ¼ cup of the white sauce evenly on the bottom of a 9×13 baking dish.

2. Fill each tortilla with chicken mixture and a small handful of Monterey Jack cheese.

3. Roll tightly and place seam-side down in the baking dish.

4. Pour remaining white sauce evenly over the enchiladas.

5. Sprinkle mozzarella and remaining Monterey Jack cheese over the top.

4. Bake

1. Cover loosely with foil.

2. Bake for 20 minutes.

3. Remove foil and bake an additional 10–15 minutes, until bubbly and lightly golden.

Optional Garnishes (Low-Carb)

• Sour cream

• Fresh cilantro

• Avocado slices

• Sugar-free salsa

Tips and Variations

• For extra richness, add ¼ cup sour cream to the sauce.

• Add sautéed mushrooms or spinach for more vegetables without extra carbs.

• For a spicier version, add diced jalapeños or cayenne pepper.

• To make it keto-strict, use homemade cheese wraps instead of tortillas.

Approximate Nutrition (Per Serving)

• Calories: ~480

• Fat: ~38 g

• Protein: ~32 g

• Net Carbs: ~5–7 g (depends on tortilla choice)