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Low Carb Keto white chicken enchiladas
Low Carb Keto white chicken enchiladas

Low Carb Keto white chicken enchiladas
Introduction: In the realm of low-carb cuisine, the quest for flavorful, satisfying meals often leads to innovative adaptations of traditional favorites. One such triumph is the Low Carb Keto White Chicken Enchiladas recipe—a delightful…
Low Carb Keto white chicken enchiladas
Source
Ingredients:
1
Servings
  • 1
    item
     shredded chicken breast
  • 1
    item
     almond flour tortillas
  • 1
    item
     cream cheese
  • 1
    item
     heavy cream
  • 1
    item
     monterey jack cheese
  • 1
    item
     chicken broth
  • 1
    item
     olive oil
  • 1
    item
     salt and pepper
Low Carb Keto white chicken enchiladas
Instructions:
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat and sauté shredded chicken until lightly browned.
  3. In a separate saucepan, combine cream cheese, heavy cream, chicken broth, and spices. Simmer until the sauce thickens.
  4. Pour a small amount of sauce into the bottom of a baking dish.
  5. Fill each almond flour tortilla with the sautéed chicken and a sprinkle of Monterey Jack cheese, then roll tightly and place seam-side down in the baking dish.
  6. Pour the remaining sauce over the enchiladas, ensuring they are fully coated.
  7. Sprinkle extra cheese on top and bake for 20-25 minutes, or until bubbly and golden.
  8. Garnish with fresh cilantro and serve hot.
  • 1
    item
     shredded chicken breast
  • 1
    item
     almond flour tortillas
  • 1
    item
     cream cheese
  • 1
    item
     heavy cream
  • 1
    item
     monterey jack cheese
  • 1
    item
     chicken broth
  • 1
    item
     olive oil
  • 1
    item
     salt and pepper
1
Servings
0

Preheat the oven to 350°F (175°C).

In a skillet, heat olive oil over medium heat and sauté shredded chicken until lightly browned.

In a separate saucepan, combine cream cheese, heavy cream, chicken broth, and spices. Simmer until the sauce thickens.

Pour a small amount of sauce into the bottom of a baking dish.

Fill each almond flour tortilla with the sautéed chicken and a sprinkle of Monterey Jack cheese, then roll tightly and place seam-side down in the baking dish.

Pour the remaining sauce over the enchiladas, ensuring they are fully coated.

Sprinkle extra cheese on top and bake for 20-25 minutes, or until bubbly and golden.

Garnish with fresh cilantro and serve hot.

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