Low Carb White Chicken Enchiladas
These low carb white chicken enchiladas are creamy, cheesy, and full of flavor, making them the perfect keto-friendly Mexican dish for any night of the week!
Equipment
- Large Skillet
- Baking Dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven
Ingredients
- 3 cups cooked, shredded chicken
- 6 low-carb tortillas
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup green chiles
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 cup shredded cheese (Monterey Jack and cheddar)
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and cook the shredded chicken. Set aside.
- Sauté onion and garlic until softened, then add the chicken.
- In a saucepan, melt cream cheese, then add sour cream, heavy cream, green chiles, and spices. Stir until creamy.
- Preheat the oven to 375°F. Spread sauce in a baking dish, roll the chicken in tortillas, and place them in the dish.
- Pour the remaining sauce over the enchiladas and top with cheese.
- Bake for 20-25 minutes until the cheese is melted and golden.