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Step-by-Step Instructions:
1. Prepare the Chicken
Start by cooking the chicken breasts. You can boil, bake, or use a slow cooker to cook the chicken—whichever method is easiest for you. Once cooked, shred the chicken using two forks, then set it aside.
2. Sauté the Onion and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Make the White Sauce
To the skillet, add the diced green chilies, sour cream, and heavy cream. Stir in the cumin, chili powder, garlic powder, salt, and pepper. Bring the mixture to a simmer, then cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Combine Chicken and Sauce
Add the shredded chicken into the skillet with the white sauce. Stir to coat the chicken in the sauce and let it cook for another 2-3 minutes, allowing the flavors to meld together.
5. Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Lightly grease a baking dish and lay out your low-carb tortillas. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla, then roll it up tightly. Place each rolled tortilla seam-side down in the baking dish.
6. Add the Cheese
Once all the tortillas are rolled and placed in the dish, pour the remaining white sauce over the top. Sprinkle with the shredded mozzarella and cheddar cheese.
7. Bake and Serve
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are lightly golden.
Once out of the oven, garnish with freshly chopped cilantro if desired. Serve your low-carb white chicken enchiladas with a side of guacamole, salsa, or a fresh green salad for the perfect meal!
Tips for the Best Low-Carb White Chicken Enchiladas:
- Shred the chicken finely. The finer the chicken is shredded, the better it’ll absorb the creamy sauce, making each bite even more flavorful.
- Use full-fat sour cream and heavy cream to get that rich, creamy texture. Light versions may not provide the same depth of flavor or consistency.
- Customize the heat. If you like a spicier kick, feel free to add some diced jalapeños to the chicken mixture or increase the chili powder in the sauce.
- Make it ahead. You can assemble these enchiladas the night before, store them in the fridge, and bake them the next day. This makes for a great make-ahead meal option.
- Freeze for later. These enchiladas freeze beautifully! Assemble the dish, cover it tightly with foil, and freeze before baking. When you’re ready to enjoy, simply bake it from frozen (just add a few extra minutes to the cooking time).
Final Thoughts:
These Low Carb White Chicken Enchiladas are proof that you can enjoy all the comfort and flavor of a traditional enchilada, while still sticking to your low-carb or keto goals. With tender chicken, a rich, creamy sauce, and lots of cheese, this dish is both indulgent and healthy. Whether you’re cooking for a family dinner or prepping for the week ahead, these enchiladas are sure to satisfy your cravings.
Give this recipe a try—your taste buds (and waistline) will thank you!
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