Creamy Chicken Enchiladas Low Carb
Indulge in the rich, satisfying flavors of these **Creamy Chicken Enchiladas Low Carb**, a comforting dish that's perfect for keto and low-carb lifestyles. Tender shredded chicken is combined with a luscious homemade sauce made from cream cheese, sour cream, and green chilies, then wrapped in soft low-carb tortillas. Each enchilada is smothered in creamy sauce, topped with Monterey Jack cheese, and baked to golden, bubbly perfection. Seasoned with a blend of cumin, smoked paprika, and garlic for an extra burst of flavor, this recipe offers a hearty, guilt-free way to enjoy Tex-Mex cuisine. Garnish with fresh cilantro and jalapeños for a vibrant finishing touch, and serve these creamy enchiladas as a crowd-pleasing dinner or leftovers-ready meal prep option. Ready in under an hour, this low-carb sensation packs flavor without the carbs!
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Recipe Information
Ingredients
- 3 cups cooked chicken breast, shredded
- 8 pieces low-carb tortillas
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup green chilies, diced
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 1 tablespoon olive oil, for greasing
- 2 tablespoons fresh cilantro, chopped (optional for topping)
- 2 tablespoons jalapeños, sliced (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a medium saucepan over low heat, combine cream cheese, sour cream, chicken broth, and diced green chilies. Stir continuously until the mixture is smooth and creamy, then add garlic powder, onion powder, cumin, and smoked paprika. Mix well and remove from heat.
In a large mixing bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese and about 1/2 cup of the creamy sauce. Mix until the chicken is evenly coated.
Lay each low-carb tortilla flat and spoon about 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining creamy sauce evenly over the enchiladas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and sliced jalapeños, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
4068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1174 mg | 391% | |
| Sodium | 5991 mg | 260% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 85.2 g | 304% | |
| Total Sugars | 44.7 g | ||
| Protein | 350.0 g | 700% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3126 mg | 240% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4191 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
