Name: White Chicken Enchiladas
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 2 cups cooked chicken; 2.5 cups shredded Pepper Jack Cheese; 5 ounces cream cheese; 2 teaspoon garlic powder; 3 tablespoons butter; 2 tablespoons almond flour; 1 tablespoon taco seasoning; 2 cups chicken broth; 1 cup sour cream; 4 ounces canned diced green chilies; 10 low carb flour tortillas

Try these enchiladas for a keto dinner!

White Chicken Enchiladas

Recipe by Steve NelsonCourse: MainCuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

600

kcal

Ingredients

2 cups cooked chicken
2.5 cups shredded Pepper Jack Cheese
5 ounces cream cheese
2 teaspoon garlic powder
3 tablespoons butter
2 tablespoons almond flour
1 tablespoon taco seasoning
2 cups chicken broth
1 cup sour cream
4 ounces canned diced green chilies
10 low carb flour tortillas

Directions

Cook chicken using you preferred method
Preheat oven to 350 degrees
Grease a 9x13 pan
Add cooked chicken to a bowl and shred with a fork
Add 3/4 cup shredded cheese, garlic powder, and cream cheese to bowl. Mix well.
In a saucepan, melt butter
In the saucepan, stir in almond flour and taco seasoning. Cook for 1 minute.
Add 2 cups of chicken broth and whisk until smooth
Add 1/2 cup shredded cheese and heat over medium heat, until thicc and bubbly
Stir in sour cream and chilies (do not bring to a boil)
Remove pot from heat
In each tortilla, add some chicken and cheese mixture, roll up, and place in the baking dish
Pour sauce over enchiladas and top with remaining cheese
Bake 22 minutes
Broil for 3 minutes to brown the cheese