White Chicken Enchiladas (Low Carb)

By: Toya. L

These delicious White Chicken Enchiladas offer a delicious twist on the classic Mexican dish, providing all the comforting flavors of enchiladas without the carb-heavy tortillas. These enchiladas feature tender shredded chicken, creamy cheese, and flavorful spices wrapped in a blanket of soft, low-carb tortillas, all bathed in a rich and creamy white sauce.

The filling consists of succulent chicken seasoned with a blend of aromatic spices, combined with Monterey Jack cheese and spices for a luscious and satisfying texture. Instead of traditional tomato-based enchilada sauce, these enchiladas are smothered in a velvety white sauce made from cream cheese, chicken broth, and roasted jalapenos, adding a tangy and spicy kick.

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Are White Chicken Enchiladas Low-Carb?

Traditional white chicken enchiladas typically use flour tortillas, which are not low carb. We made these White Chicken Enchiladas low carb by replacing the typical flour tortillas with low carb tortillas. We also used low-carb fillings such as shredded chicken, cheese, spices and jalapenos.

❤️What is there to love about White Chicken Enchiladas ❤️

• Creamy and Comforting: White Chicken Enchiladas are known for their creamy texture and comforting flavors. The combination of tender shredded chicken, melted cheese, and creamy white sauce creates a satisfying and indulgent dish.
• Family-Friendly: White Chicken Enchiladas are often a hit with both kids and adults alike. The mild flavors and creamy sauce appeal to a wide range of palates, making them a great option for family dinners or gatherings.
• Great for Entertaining: White Chicken Enchiladas are impressive enough to serve at dinner parties or potlucks. They’re easy to assemble in advance and can be baked to perfection just before serving, allowing you to spend more time with your guests.

White Chicken Enchiladas Ingredients:

White Chicken Enchiladas Instructions:

• Preheat the oven: Preheat your oven to 350°F (175°C).
• Shred the chicken: Cut the rotisserie chicken and remove the skin. Shred the chicken into large pieces.
• Roast the jalapeños: Place a pan or skillet on your stove and turn the heat to medium-high. Let the pan heat up for a few minutes. Once the pan is hot, place the jalapeños directly on the pan. Add the oil directly onto the jalapenos. Let them roast for about 4-5 minutes on each side, or until the skin becomes charred and blistered. You can use tongs to turn them occasionally to ensure even roasting. Once the jalapeños are roasted to your liking, remove them from the skillet and let them cool for a few minutes before handling. If you prefer a milder flavor, you can remove the seeds and membranes after roasting.
• Prepare the filling: To a large bowl, add the shredded chicken, the Queso cheese, the cilantro, the garlic powder, salt and pepper. Add in the lime juice, and the minced roasted jalapeno. Mix everything together until well combined.
• Assemble the enchiladas: Spoon some of the filling ingredients onto the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling, arranging the enchiladas snugly in the baking dish. Place any of the remaining chicken filling around the enchiladas.
• Prepare the Cream sauce: Melt the butter in a skillet, whisk in the almond flour into the butter until it thickens. Add in the minced garlic, and the crushed red pepper. Add in a chopped roasted jalapeno pepper, or a can of green chiles. Whisk in the chicken broth. Add in the cream cheese in batches. Allow the cream cheese to melt. Whisk the cream cheese sauce until it thickens.
• Cover with sauce: pour the enchilada sauce evenly over the top of the enchiladas, ensuring they are all coated.
• Add toppings: Sprinkle the remaining shredded cheese over the top of the enchiladas.
• Bake: Bake in the preheated oven for about 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
• Serve: Remove the enchiladas from the oven and let them cool slightly before serving. Garnish with your favorite toppings such as chopped cilantro, parsley, diced onions, or a dollop of sour cream.

*NUTRITION DISCLAIMER

Tips for White Chicken Enchiladas:

• Use Rotisserie Chicken: To save time and add flavor, use pre-cooked rotisserie chicken. Shred the chicken meat and use it as the filling for your enchiladas. The seasoning from the rotisserie chicken will enhance the flavor of the dish.
• Add Green Chilies: To give your enchiladas a bit of heat and flavor, add diced green chilies to the filling mixture. Canned green chilies work well and are convenient to use. Adjust the amount based on your preference for spiciness.
• Precook the Tortillas: To prevent the tortillas from tearing when rolling, quickly heat them in a dry skillet or wrap them in a damp paper towel and microwave them for a few seconds. This makes them more pliable and easier to work with.

Flavor Variations:

• Buffalo Chicken: Toss shredded chicken with buffalo sauce and diced celery for a spicy and tangy filling. Use a creamy ranch sauce made with ranch seasoning, sour cream, and hot sauce for a classic flavor combination.
• Tomatillo and Avocado: Combine diced tomatillos, mashed avocado, and shredded chicken for a fresh and creamy filling. Use a tangy tomatillo sauce made with pureed tomatillos, lime juice, and cilantro in the enchiladas.
• Jalapeño and Bacon: Mix diced pickled jalapeños and crispy bacon bits with shredded chicken for a spicy and savory filling. Incorporate some sharp cheddar cheese into the sauce for extra boldness.
• Chipotle and Lime: Add chipotle peppers in adobo sauce (finely chopped) and a squeeze of lime juice to the chicken filling for a smoky and tangy flavor. Use a creamy chipotle sauce made with adobo sauce, sour cream, and lime zest.
• Spinach and Artichoke: Add sautéed spinach and chopped artichoke hearts to the chicken filling mixture for a creamy and nutritious twist. You can also incorporate some cream cheese into the sauce for extra richness.
• Mushroom and Onion: Sauté sliced mushrooms and onions until caramelized and add them to the chicken filling mixture. Use a blend of Swiss and Monterey Jack cheese in the sauce for a nutty flavor.

Storing, freezing, thawing, and reheating instructions:

Storing:

• Allow the enchiladas to cool completely after cooking.
• Transfer the enchiladas to an airtight container or wrap them tightly with plastic wrap or aluminum foil.
• Place the container in the refrigerator.
• Stored properly, White Chicken Enchiladas can last in the refrigerator for 3 to 4 days.

Freezing:

• If you want to freeze the enchiladas, it’s best to do so before baking.
• Assemble the enchiladas as usual, but do not add the sauce or cheese topping.
• Wrap the unbaked enchiladas tightly with plastic wrap and then aluminum foil to prevent freezer burn.
• Label the package with the date and contents for easy identification.
• Place the wrapped enchiladas in the freezer.
• Frozen unbaked enchiladas can typically last in the freezer for up to 3 months.

Thawing:

• When you’re ready to enjoy the frozen enchiladas, remove them from the freezer.
• Transfer the enchiladas to the refrigerator to thaw overnight or for at least 6 to 8 hours.
• Alternatively, you can thaw the enchiladas in the microwave using the defrost setting, but be cautious to avoid partial cooking.

Reheating:

• Preheat your oven to 350°F (175°C).
• Once thawed, remove the enchiladas from the refrigerator or freezer.
• If the enchiladas were already baked, you can reheat them in the oven.
• Ensure the enchiladas are heated through and the cheese is melted and bubbly.

Frequently Asked Questions:

What are some low-carb alternatives to traditional tortillas for enchiladas?

• Low-carb tortillas made from almond flour, coconut flour, or flaxseed meal are available in many grocery stores and can be used as a substitute. Additionally, you can make your own tortillas using ingredients like almond flour or coconut flour or use thinly sliced zucchini or eggplant as a low-carb alternative.

What can I use instead of flour for the white sauce to keep it low-carb?

• To keep the white sauce low-carb, you can use alternatives to flour such as xanthan gum, almond flour, coconut flour, or a combination of cream cheese and heavy cream for thickening. Experiment with different low-carb thickeners to achieve the desired consistency and flavor.

How can I reduce the carb content of the filling for Low Carb White Chicken Enchiladas?

• To reduce the carb content of the filling, focus on using low-carb ingredients such as shredded chicken, sautéed vegetables (like bell peppers, onions, and spinach), and low-carb cheeses (such as mozzarella, Monterey Jack, or cream cheese). Avoid high-carb fillings like beans, corn, and rice.

Can I make Low Carb White Chicken Enchiladas dairy-free?

• Yes, you can make dairy-free Low Carb White Chicken Enchiladas by using dairy-free substitutes for ingredients like cheese and sour cream. Opt for dairy-free cheese alternatives made from nuts or soy, and use coconut cream or a dairy-free yogurt alternative in place of sour cream.

What are some low-carb toppings for White Chicken Enchiladas?

• Low-carb toppings for White Chicken Enchiladas include sliced avocado, diced tomatoes, chopped cilantro, sliced green onions, black olives, and a dollop of Greek yogurt or sour cream (if tolerated). These toppings add flavor and freshness without adding unnecessary carbs.