Low-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
Scale
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
