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 9x13 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
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes, or a larger batch in the oven at 350°F (175°C) for 10-15 minutes. Enchiladas can be frozen after cooling completely, wrapped tightly, for up to 1-2 months.
