Ingredients:
2 cups shredded cooked chicken
1 cup shredded mozzarella or Monterey Jack cheese (plus more for topping)
1 cup sour cream
1/2 cup heavy cream
4 oz cream cheese, softened
1/4 cup chicken broth
1/4 cup green chiles (canned or fresh)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Low-carb tortillas (store-bought or homemade)
Instructions:
Preheat the oven:
Set your oven to 375°F (190°C).
Prepare the filling:
In a bowl, mix the shredded chicken with half of the shredded cheese.
Add salt and pepper to taste.
Assemble the enchiladas:
Lay out the low-carb tortillas.
Place a portion of the chicken and cheese mixture onto each tortilla.
Roll the tortillas tightly and place them seam-side down in a greased baking dish.
Make the white sauce:
In a saucepan over medium heat, combine the cream cheese, sour cream, heavy cream, and chicken broth.
Stir until smooth and well combined.
Add the green chiles, garlic powder, onion powder, and salt/pepper to taste.
Pour the sauce over the enchiladas:
Evenly pour the white sauce over the rolled tortillas in the baking dish.
Add cheese topping:
Sprinkle the remaining shredded cheese over the top.
Bake:
Place the dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
Optional garnish:
Top with chopped cilantro, avocado slices, or a squeeze of lime before serving.
Enjoy your delicious Low Carb White Chicken Enchiladas! This creamy and cheesy dish is perfect for a comforting low-carb meal.
Enjoy!