Low Carb White Chicken Enchiladas
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.
Equipment
Ingredients
- 11 medium Low carb tortillas
- 1 large Rotisserie chicken
- 1 medium Roasted Jalapeno
- 2 tbsp Cilantro
- 1/2 tbsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp Lime juice
- 1 cup Monterrey Jack cheese
- 1 tbsp Parsley optional
- 1 tbsp Olive Oil
White Sauce
- 8 oz Cream cheese
- 3 tbsp Butter
- 3 tbsp Almond flour
- 1 medium Roasted jalapeno (optional) Or a small can of green chiles
- 1 cup Chicken broth
- 1 tbsp Garlic cloves minced
- 1 tsp Crushed red peppers optional
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.
- 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 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
Serving: 6gCalories: 550kcalCarbohydrates: 10.4gProtein: 14.5gFat: 52.1gSaturated Fat: 27.3gCholesterol: 115mgSodium: 380mgPotassium: 292mgFiber: 3.9gSugar: 2.1gCalcium: 153mgIron: 2mg
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