Description
Low Carb White Chicken Enchiladas are a delightful twist on a classic favorite, perfect for satisfying cravings without the carb overload. Tender shredded chicken is blended with creamy cheese and fresh garlic, then wrapped in low-carb tortillas and smothered in rich green enchilada sauce before being topped with gooey melted cheese. This dish is not only delicious but also quick to prepare, making it an ideal option for busy weeknights or cozy dinners at home.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 8 oz cream cheese, softened
- 1 cup sour cream (low-fat if preferred)
- 1 cup low-sodium green enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 6 low-carb tortillas
Instructions
- Preheat your oven to 350?F (175?C) and grease a baking dish.
- Boil chicken in water for about 15-20 minutes until fully cooked; shred with forks.
- In a bowl, mix shredded chicken, cream cheese, garlic, and sour cream until well combined.
- Spoon filling into low-carb tortillas, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over rolled tortillas and top with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg