Low Carb White Chicken Enchiladas
These delicious Low Carb White Chicken Enchiladas are a great alternative for those looking to enjoy a classic dish without the carbs. Made with tender chicken, a creamy sauce, and wrapped in low-carb tortillas, they are satisfying and flavorful.
Equipment
- 1 oven
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 skillet
- 1 spoon or spatula
- 1 measuring cups and spoons
Ingredients
- 2 cups cooked shredded chicken
- 2 cups shredded cheese (cheddar or mozzarella) Reserve some for topping.
- 1 cup sour cream
- 1 cup cream cheese, softened
- ½ cup green salsa
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 pieces low-carb tortillas
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the shredded chicken and sauté for 2-3 minutes.
- In a mixing bowl, combine the sour cream, cream cheese, green salsa, garlic powder, onion powder, cumin, salt, and black pepper until smooth.
- Add 1 ½ cups of shredded cheese to the sauce mixture, reserving the remaining cheese for topping.
- Take a low-carb tortilla and fill it with about ¼ cup of the chicken mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat for all tortillas.
- Pour the remaining sauce over the rolled enchiladas, ensuring they are well covered.
- Sprinkle the reserved shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, and serve warm.
Notes
For a spicier version, add diced jalapeños to the chicken mixture or use spicy salsa.
You can substitute the chicken for shredded turkey or cooked beef if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.