Low Carb White Chicken Enchiladas are a lighter, healthier take on a classic comfort food, perfect for anyone seeking delicious, keto-friendly meals. This recipe delivers all the cheesy, savory goodness of traditional enchiladas without the carb overload.
Key Ingredients for Low Carb White Chicken Enchiladas
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 cup low-carb, gluten-free tortillas (e.g., almond flour, coconut flour, or jicama tortillas)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup sour cream
- ½ cup chicken broth
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish (optional)
- Sliced jalapeños, for garnish (optional)
How to Make Low Carb White Chicken Enchiladas
Get ready for a simple yet incredibly satisfying meal with these Low Carb White Chicken Enchiladas. In just about 45 minutes total, you’ll be devouring tender chicken enveloped in a luxurious, creamy sauce, all tied together with melted cheese. The ease of preparation makes it perfect for busy weeknights, while the rich texture and vibrant flavors ensure it’s a crowd-pleaser.
Step-by-Step Instructions
Cook the Chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts or thighs in a medium saucepan, cover with water, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until cooked through. Alternatively, you can poach the chicken in simmering broth for even more flavor. Once cooked, remove the chicken from the water and let it cool slightly. Shred the chicken using two forks or a stand mixer with the paddle attachment.
Sauté Aromatics: While the chicken cools, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Build the Sauce Base: Add the undrained can of diced green chilies to the skillet. Stir in the ground cumin, dried oregano, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to release their aromas.
Create the Creamy Sauce: In a separate bowl, whisk together the sour cream, chicken broth, and lime juice until smooth. Pour this mixture into the skillet with the onion and chili mixture. Stir well to combine.
Combine Filling: Add the shredded chicken to the skillet with the sauce. Stir gently until the chicken is evenly coated.
Assemble the Enchiladas: Lightly grease a 9×13 inch baking dish. Warm your low-carb tortillas according to package directions (this makes them more pliable and less likely to crack). Spoon about ¼ cup of the chicken mixture onto the center of each tortilla. Sprinkle about 1 tablespoon of Monterey Jack cheese over the chicken filling. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish.
Bake: Pour any remaining sauce from the skillet over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese evenly over the top. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve: Let the Low Carb White Chicken Enchiladas rest for a few minutes before serving. Garnish with fresh chopped cilantro and sliced jalapeños, if desired.
Why You’ll Love This Low Carb White Chicken Enchiladas
Prepare to be amazed by the creamy, dreamy goodness of these Low Carb White Chicken Enchiladas. The star of the show is the incredibly tender shredded chicken enveloped in a luscious, savory white sauce, a far cry from the heavy, carb-laden versions you might be used to. This recipe is also wonderfully budget-friendly, allowing you to enjoy a restaurant-quality meal without breaking the bank – a significant advantage for conscious home cooks looking to save.
The rich, tangy blend of Monterey Jack cheese, zesty green chilies, and a hint of lime creates a flavor profile that’s both comforting and exciting, making these a standout dish compared to bland, low-flavor alternatives. Imagine biting into that cheesy, chicken-filled tortilla, with every bite delivering a wave of savory satisfaction. Don’t just dream about it; make these Low Carb White Chicken Enchiladas tonight and discover your new favorite weeknight go-to!
Storing and Reheating Tips
Storing Leftovers:
Once cooled, store leftover Low Carb White Chicken Enchiladas in an airtight container in the refrigerator. They can be kept for up to 3-4 days. Ensure they are properly sealed to maintain freshness and prevent any flavor transfer.
Reheating:
To reheat individual portions, microwave them on a microwave-safe plate for 1-2 minutes, or until heated through. For a larger batch, place the enchiladas in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) for 10-15 minutes, or until warmed through. Alternatively, you can reheat them in a skillet over low heat, covered, until warm.
Freezing for Future Meals:
To freeze, allow the assembled and baked enchiladas to cool completely. Wrap individual enchiladas tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. They can be frozen for up to 1-2 months. To reheat from frozen, remove the foil and plastic wrap, cover with foil, and bake at 350°F (175°C) for 30-45 minutes, or until heated through, adding a little extra liquid if needed.
Final Thoughts
These Low Carb White Chicken Enchiladas are a game-changer for anyone craving satisfying comfort food without the carbs. Give this recipe a try for a delicious, guilt-free meal that will impress your taste buds and your family. Happy cooking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Low Carb White Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Place the chicken breasts or thighs in a medium saucepan, cover with water, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until cooked through. Alternatively, you can poach the chicken in simmering broth for even more flavor. Once cooked, remove the chicken from the water and let it cool slightly. Shred the chicken using two forks or a stand mixer with the paddle attachment.1.5 pounds boneless, skinless chicken breasts or thighs
- While the chicken cools, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add the undrained can of diced green chilies to the skillet. Stir in the ground cumin, dried oregano, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to release their aromas.1 (4 ounce) can diced green chilies, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon salt, ⅛ teaspoon black pepper
- In a separate bowl, whisk together the sour cream, chicken broth, and lime juice until smooth. Pour this mixture into the skillet with the onion and chili mixture. Stir well to combine.1 cup sour cream, ½ cup chicken broth, 1 tablespoon lime juice
- Add the shredded chicken to the skillet with the sauce. Stir gently until the chicken is evenly coated.1.5 pounds boneless, skinless chicken breasts or thighs
- Lightly grease a 9×13 inch baking dish. Warm your low-carb tortillas according to package directions (this makes them more pliable and less likely to crack). Spoon about ¼ cup of the chicken mixture onto the center of each tortilla. Sprinkle about 1 tablespoon of Monterey Jack cheese over the chicken filling. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish.1 cup low-carb, gluten-free tortillas, 2 cups shredded Monterey Jack cheese
- Pour any remaining sauce from the skillet over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese evenly over the top. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.2 cups shredded Monterey Jack cheese
- Let the Low Carb White Chicken Enchiladas rest for a few minutes before serving. Garnish with fresh chopped cilantro and sliced jalapeños, if desired.Fresh cilantro, chopped, Sliced jalapeños