Low Carb White Chicken Enchiladas

Byzitouni

🛒 What You’ll Need

  • 4-6 Low-carb tortillas 🌯
  • 2 cups Cooked chicken, shredded 🍗
  • 1 ½ cups Shredded Monterey Jack or Mozzarella cheese 🧀
  • 4 oz Cream cheese, softened 🧀
  • ½ cup Sour cream ☁️
  • 1 small can Diced green chiles (for that mild kick!) 🌶️
  • ½ cup Chicken broth 🥣
  • Salt & Black pepper to taste 🧂🖤

👩‍🍳 Instructions

  1. Prepare the Filling: In a medium bowl, mix your shredded chicken with softened cream cheese and diced green chiles until well combined. 🥣🍗🤝
  2. Roll Them Up: Spoon the chicken mixture into each low-carb tortilla, roll them tightly, and place them seam-side down in a greased baking dish. 🌯📐🥇
  3. Whisk the Sauce: In a small saucepan over medium heat, whisk together the sour cream and chicken broth until smooth and hot (do not let it boil!). 🌪️🔥☁️
  4. The Creamy Pour: Pour the white sauce evenly over the rolled tortillas, making sure they are well-coated. 🥣🌊✨
  5. The Cheesy Blanket: Generously top the entire dish with shredded cheese. You want a thick, even layer that will melt into a beautiful golden crust! 🧀👑🙌
  6. Bake to Perfection: Bake at 350°F for 20–22 minutes. For that extra-delicious finish, broil for the last 1-2 minutes until the cheese is bubbly and slightly browned as seen in the photo! ⏲️📈🔥
  7. Serve: Let them sit for a few minutes to set, then serve hot and enjoy the creamy goodness! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Melt” Secret: As shown in the photo, using a high-moisture cheese like Monterey Jack ensures that perfectly smooth, stretchy cheese pull that makes these enchiladas so satisfying! 🧀🛡️💎
  • The “Flavor” Hack: For an extra punch, add a sprinkle of cumin or onion powder to the chicken mixture before rolling! 🧂🎯✅

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