Keto White Chicken Enchiladas Recipe
These chicken enchiladas are AMAZING!
Ingredients
- 10 low carb tortillas or homemade keto tortillas
- 2 cups cooked shredded chicken this is about 2 large chicken breasts, pre-cooked
- 2 1/2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 8 ounces cream cheese
- 1/2 cup heavy whipping cream
- 3/4 cup chicken broth
- 2 - 4 ounce can of diced green chilies drained
- Sour cream for topping
- Cilantro for topping
Instructions
- Preheat oven to 350 degrees.
- Precook the chicken or use rotisserie chicken, shredded. Set aside.
- In a large saucepan over medium heat, add the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, diced green chilies, and chicken broth. Stir until smooth and creamy.
- Use a 9 x 13 casserole dish, add about 2 to 3 tablespoons of shredded chicken and shredded cheese to each tortilla and roll it up. Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.
- Continue this until each tortilla is filled and placed in the dish.
- Pour the cream cheese sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.
- Bake for 22 minutes until the dish is completely warmed and the cheese is melted. Turn the heat up to broil for the last 3 minutes to brown the cheese.
- Sprinkle with cilantro and serve with a dollop of sour cream.