Low-Carb White Chicken Enchiladas Recipe
Introduction
These Low-Carb White Chicken Enchiladas offer a delicious twist on a classic Mexican dish, perfect for those watching their carb intake. Creamy, cheesy, and packed with tender chicken and green chilies, they make a satisfying meal without the added carbs of traditional tortillas.
Ingredients
- Low-carb tortillas
- Cooked chicken, shredded or diced
- Cream cheese, softened
- Green chilies, diced
- Shredded cheese (such as Monterey Jack or mozzarella)
Instructions
- Step 1: In a bowl, combine the cooked chicken, cream cheese, diced green chilies, and shredded cheese. Mix until well blended.
- Step 2: Spoon the mixture evenly onto each low-carb tortilla and roll them up tightly.
- Step 3: Place the rolled enchiladas seam-side down in a baking dish.
- Step 4: Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the cheese is melted and bubbly.
Tips & Variations
- Use rotisserie chicken for a quick and flavorful option.
- Add chopped onions or cilantro for extra freshness and flavor.
- Top with sour cream or avocado slices before serving for added creaminess.
- For a spicier version, mix in some jalapeños or hot sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. To maintain the tortillas’ texture, reheating in the oven is recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tortillas instead of low-carb ones?
Yes, you can use regular tortillas, but the dish will have a higher carb content. Low-carb tortillas help keep this meal suitable for low-carb diets.
Can I prepare the enchiladas ahead of time?
Absolutely. Assemble the enchiladas and refrigerate them before baking. Bake when ready to eat, adding a few extra minutes if baking straight from the fridge.
PrintLow-Carb White Chicken Enchiladas Recipe
Delicious low-carb white chicken enchiladas made with tender chicken, creamy cheeses, and mild green chilies, all wrapped in low-carb tortillas and baked to perfection. A perfect meal for those looking to enjoy Mexican flavors while keeping carbohydrate intake low.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Fillings
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green chilies (mild or medium)
Tortillas
- 8 low-carb flour tortillas
Topping
- 1/2 cup shredded cheddar cheese (for topping)
Instructions
- Prepare the filling: In a large bowl, combine the shredded chicken, softened cream cheese, shredded Monterey Jack and cheddar cheeses, and chopped green chilies. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the enchiladas: Lay out one low-carb tortilla on a clean surface. Spoon an even amount of the chicken and cheese mixture onto the center of the tortilla. Roll the tortilla tightly to encase the filling and place it seam-side down in a greased baking dish. Repeat this step with the remaining tortillas and filling.
- Add the topping: Sprinkle the remaining shredded cheddar cheese evenly over the top of the rolled enchiladas in the baking dish.
- Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas in the oven for 20 to 25 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro, sour cream, or avocado if desired.
Notes
- Use low-carb tortillas to keep the dish keto-friendly.
- If preferred, add diced onions or garlic to the filling for extra flavor.
- Adjust the heat level by choosing mild or medium green chilies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Keywords: Low-carb enchiladas, white chicken enchiladas, keto chicken enchiladas, low-carb Mexican recipe, baked enchiladas
