Keto Creamy White Enchilada
Indulge in the rich, comforting flavors of this Keto Creamy White Enchilada recipe, a low-carb twist on a classic Tex-Mex favorite! Tender, shredded chicken is wrapped in soft, low-carb tortillas and smothered in a luscious jalapeño-infused cheese sauce made with cream cheese, heavy cream, and a savory blend of spices. Topped with melted cheddar or Mexican blend cheese and baked to perfection, this dish boasts all the decadence of traditional enchiladas without the carbs. Ready in just an hour, it’s an ideal option for busy weeknights or a satisfying keto-friendly meal for the whole family. Garnished with fresh cilantro, these enchiladas pair beautifully with a crisp salad or cauliflower rice for the ultimate guilt-free indulgence. Perfect for anyone craving creamy, cheesy, and utterly delicious keto comfort food!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 4 ounces Cream cheese, soft
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 piece Jalapeño, deseeded and diced
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 6 pieces Low-carb tortillas
- 2 tablespoons Fresh cilantro, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Sear chicken breasts until browned on both sides and cooked through, about 5-7 minutes per side. Remove from heat, let cool slightly, then shred the chicken using two forks.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the softened cream cheese, stirring until melted and smooth. Gradually whisk in heavy cream and chicken broth. Stir in diced jalapeño and continue to cook until the mixture is smooth and slightly thickened, about 3-5 minutes.
Remove skillet from heat and stir in 1 cup of shredded cheese until melted and incorporated.
To assemble the enchiladas, place a portion of the shredded chicken in the center of each low-carb tortilla. Roll them up and place seam-side down in a greased baking dish.
Pour the creamy jalapeño cheese sauce evenly over the rolled tortillas, ensuring they are thoroughly covered.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and enjoy!
Nutrition Facts
Calories |
3559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.4 g | 343% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 6732 mg | 293% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 11.6 g | ||
| Protein | 203.3 g | 407% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2366 mg | 182% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1965 mg | 42% | |
*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.
