Low Carb Creamy White Enchilada
Indulge guilt-free with this Low Carb Creamy White Enchilada recipe, a decadent twist on traditional Mexican comfort food tailored for keto and low-carb lifestyles. Juicy, seasoned chicken breasts are perfectly cooked, shredded, and enveloped in a luscious blend of cream cheese, sour cream, green chilies, and chicken broth for an irresistibly creamy filling. Wrapped in low-carb tortillas and baked to golden perfection under a layer of bubbling mozzarella, these enchiladas offer maximum flavor with fewer carbs. Finished with a fresh cilantro garnish and served alongside zesty lime wedges, this dish is ideal for any weeknight dinner, bringing bold Southwestern flavors right to your table. Ready in under an hour and packed with protein, it’s the ultimate crowd-pleaser for those craving indulgence without compromise.
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Recipe Information
Ingredients
- 2 whole boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces cream cheese
- 1 cup sour cream
- 1 4-ounce can green chilies
- 2 cups shredded mozzarella cheese
- 1 cup chicken broth
- 8 pieces low-carb tortillas
- 0.25 cup chopped fresh cilantro
- 4 pieces lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Rub the chicken breasts with olive oil and season with salt, pepper, garlic powder, and onion powder.
Heat a skillet over medium-high heat and cook the chicken breasts for 5-7 minutes on each side until fully cooked and golden brown. Remove from the pan and let cool slightly before shredding.
In a saucepan over medium heat, combine cream cheese, sour cream, green chilies, and chicken broth. Stir until the sauce is smooth and creamy.
Set aside 1 cup of the sauce and mix the remaining amount with the shredded chicken.
Spoon the chicken mixture evenly down the center of each low-carb tortilla and roll them up tightly. Place them seam-side down in a greased 9x13 inch baking dish.
Pour the reserved sauce over the enchiladas and sprinkle with mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped cilantro before serving with lime wedges on the side.
Nutrition Facts
Calories |
3472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 116.6 g | 583% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 8010 mg | 348% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 38.9 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 3107 mg | 239% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2978 mg | 63% | |
*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.
