Keto White Chicken Enchiladas Recipe
Keto White Chicken Enchiladas are a low-carb, flavorful twist on a classic Mexican favorite, featuring shredded chicken mixed with cream cheese, wrapped in low-carb tortillas, topped with enchilada sauce and cheese, then baked to bubbly perfection. This recipe is perfect for those following a ketogenic diet who want a comforting and satisfying meal without the carbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 enchiladas (serves 3-4) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheese (such as Monterey Jack or mozzarella)
Assembly
- 6 low-carb tortillas (8-inch size)
- 1 cup enchilada sauce (preferably low-carb)
- 1/2 cup shredded cheese for topping
Instructions
- Prepare the filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, and 1 cup of shredded cheese. Mix thoroughly until the ingredients are well incorporated and creamy.
- Fill and roll tortillas: Lay out each low-carb tortilla flat on a clean surface. Spoon a generous amount of the chicken filling down the center of each tortilla. Carefully roll the tortilla tightly around the filling to form enchiladas.
- Arrange in baking dish: Preheat the oven to 350°F (175°C). Place the rolled enchiladas seam-side down in a baking dish, arranging them close together.
- Top with sauce and cheese: Pour the enchilada sauce evenly over the enchiladas, ensuring each is well covered. Sprinkle the remaining 1/2 cup shredded cheese over the top.
- Bake until bubbly: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve and enjoy: Remove from the oven and let the enchiladas cool for a few minutes before serving. Garnish as desired with fresh cilantro, sour cream, or sliced avocado for extra flavor.
Notes
- Use cooked chicken thighs or breasts, shredded, to save time.
- Low-carb tortillas can be found in specialty stores or made at home with almond flour or coconut flour.
- For extra creaminess, add a small amount of sour cream to the chicken filling.
- If you prefer spicier enchiladas, add chopped green chilies or jalapeño to the filling.
- To make this recipe dairy-free, substitute cream cheese and shredded cheese with dairy-free alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Keywords: Keto enchiladas, low carb chicken enchiladas, white chicken enchiladas, ketogenic recipe, Mexican casserole
Find it online: https://dylangranv.com/keto-white-chicken-enchiladas-recipe/
