So you’re craving something cheesy, creamy, and ridiculously satisfying but also want to keep it low-carb? And maybe you’re not exactly trying to spend all day slaving over a hot stove? My friend, you’ve come to the right place. Let’s make some magic happen, enchilada style!
Why This Recipe is Awesome
Seriously, ditch the carb-guilt without sacrificing an ounce of flavor. These Low-Carb White Chicken Enchiladas are the real deal. They’re so good, you’ll wonder why you ever bothered with the carb-heavy stuff. Plus, it’s practically idiot-proof. If *I* can make it without setting off the smoke alarm (most of the time), you’re golden. It’s quick to assemble, incredibly creamy, and will make your taste buds do a happy dance. More time for Netflix, less time in the kitchen – win-win, amirite?
Ingredients You’ll Need
- Cooked Chicken: About 3 cups, shredded. Leftover rotisserie chicken is your bestie here – no judgment if you buy it already cooked!
- Low-Carb Tortillas: 8-10 count. These are key, obviously. My personal fave are the almond flour or cauliflower ones, but use what you dig!
- Cream Cheese: 8 oz, softened. The secret weapon for creaminess, don’t skimp!
- Sour Cream: 1 cup, divided. Adds tang and more lusciousness.
- Heavy Cream: 1/2 cup. Because we’re not shy with the creamy goodness.
- Canned Green Chiles: 4 oz can, diced, mild. A little kick, nothing too wild unless you’re feeling spicy.
- Monterey Jack Cheese: 2 cups, shredded, divided. Or a Mexican blend. Cheese is life!
- Chicken Broth: 1/2 cup. To thin out that amazing sauce.
- Garlic Powder: 1 tsp. For flavor, because garlic makes everything better.
- Onion Powder: 1/2 tsp. Subtle, but important.
- Cumin: 1/2 tsp. Classic enchilada vibes.
- Salt & Pepper: To taste. Duh.
- Optional toppings: Fresh cilantro, avocado slices, extra sour cream, hot sauce. Get wild!
Step-by-Step Instructions
- Preheat & Prep: Crank that oven up to 375°F (190°C). Grab a 9×13 inch baking dish and give it a good spray or wipe with some oil. If your chicken isn’t already shredded, get on that.
- Whip the Filling: In a big bowl, toss together your shredded chicken, half of the cream cheese (4 oz), half of the sour cream (1/2 cup), the entire can of green chiles, 1 cup of the shredded Monterey Jack, garlic powder, onion powder, cumin, and a good pinch of salt and pepper. Mix it up really well until everything is BFFs.
- Roll ’em Up: Take one low-carb tortilla, spoon about 1/4 to 1/3 cup of that glorious chicken mixture onto it. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the rest of your tortillas and filling. Don’t crowd them too much, they need space to bake!
- Sauce Time! In a medium saucepan over medium heat, melt the remaining 4 oz cream cheese. Once it’s smooth, whisk in the remaining 1/2 cup sour cream, heavy cream, and chicken broth until you have a smooth, creamy sauce. Give it a taste and add a pinch more salt and pepper if you think it needs it.
- Pour & Cover: Carefully pour that amazing white sauce evenly over all your rolled enchiladas. Make sure every single one is nicely coated in creamy goodness.
- Cheese It Up: Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. Because more cheese is always the answer. Always.
- Bake Away: Pop that dish into the preheated oven. Bake for 20-25 minutes, or until the cheese is bubbly, lightly golden, and the enchiladas are heated through.
- Rest & Serve: The hardest part! Let them rest for 5-10 minutes before diving in. This helps everything set up beautifully and prevents a molten cheese explosion in your mouth (unless that’s what you’re going for, no judgment!). Garnish with your chosen toppings and enjoy!
Common Mistakes to Avoid
- Overfilling: Trying to cram too much into those tortillas? They’ll rebel and explode. Less is more, friend.
- Cold Cream Cheese: Not softening your cream cheese before mixing? You’ll end up with frustrating lumpy bits. **Microwave it for 30 seconds if you’re in a rush!** You’ll thank me later.
- Skipping the Rest: Diving in immediately after baking? Your enchiladas will be a soupy, fall-apart mess. **Patience is a virtue (and prevents burns!).**
- Not Greasing the Dish: You want easy cleanup, right? And no stuck-on enchiladas? **Grease that dish, seriously.**
Alternatives & Substitutions
- Chicken Swap: Turkey or even some sautéed shrimp would totally work here. If you’re vegetarian, try black beans and corn, but adjust the spices, obvs.
- Tortilla Troubles? If you can’t find low-carb tortillas, or just don’t love them, you could make a deconstructed “enchilada bowl” situation! Just layer the ingredients in a dish. Or use thin slices of zucchini instead of tortillas for an ultra-low-carb option.
- Cheese, Please: Any good melting cheese works – sharp cheddar, Colby Jack, or even a spicier pepper jack if you’re feeling adventurous. Use what you’ve got!
- No Green Chiles? Don’t have them? A tiny pinch of cayenne pepper could add a bit of heat, or just skip it for a milder flavor. No biggie, the sauce is still bomb.
FAQ (Frequently Asked Questions)
Can I make this ahead of time? Absolutely! Assemble everything, cover tightly, and refrigerate for up to 24 hours. Just remember to add about 10-15 minutes to your baking time since it’s starting cold.
Are these freezer friendly? Yep! Bake them, let them cool completely, then cover tightly (or portion out into individual servings) and freeze. Thaw overnight in the fridge and reheat in the oven until bubbly. IMO, they still taste great!
My sauce is too thick/thin. Help! Oh no! Too thick? Whisk in a splash more chicken broth until it’s just right. Too thin? Simmer it gently for a few more minutes to reduce, or stir in a tiny bit more cream cheese or sour cream. **Easy fixes!**
What if I don’t have heavy cream? You *could* use half-and-half, but the sauce won’t be quite as rich and velvety. Just sayin’, the heavy cream really gives it that luxurious texture.
Can I add veggies to the filling? Totally! Sautéed spinach, mushrooms, or bell peppers would be delish. Just make sure they’re cooked down so they don’t release too much water into your filling. Squeeze out excess moisture from spinach!
Are these *really* low carb? Yep! Depending on your chosen low-carb tortillas, each serving should be well within typical low-carb limits. **Always check your specific tortilla nutrition info though, as brands vary wildly!**
Final Thoughts
There you have it, folks! A delicious, creamy, low-carb enchilada recipe that’ll make your taste buds sing without derailing your carb goals. It’s comfort food without the coma. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, you rockstar chef, you!
