Keto White Sauce Chicken Enchiladas
Ingredients:
For the Filling:
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup diced green chilies
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
Salt and pepper to taste
For the Sauce:
1/4 cup unsalted butter
1/4 cup almond flour
2 cups chicken broth
1 cup heavy cream
1 cup shredded white cheddar cheese
1 teaspoon garlic powder
Salt and pepper to taste
Other Ingredients:
6-8 low-carb tortillas (look for almond flour or coconut flour-based)
1 cup shredded Monterey Jack cheese (to use as a garnish)
Garnish with chopped green onions and fresh cilantro
Instructions:
Preparing the Filling:
Chicken Mixture:
In a bowl, combine shredded chicken, Monterey Jack cheese, diced green chilies, chopped cilantro, ground cumin, salt, and pepper. Mix well.
Making the White Sauce:
Roux:
In a saucepan over medium heat, melt the butter. Stir in the almond flour to form a roux.
Creamy Base:
Whisk in the chicken broth and heavy cream gradually, making sure there are no lumps. Simmer until the mixture thickens.
Cheese Addition:
Stir in the white cheddar cheese and garlic powder until the cheese is melted and the sauce is smooth. Season to taste with salt and pepper.
Assembling the Enchiladas:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Warm Tortillas:
Soften the low-carb tortillas by quickly warming them in a dry skillet or microwave.
Filling and Rolling:
Spoon a portion of the chicken mixture onto each tortilla, roll it up, and place it seam side down in a greased baking dish.
Cover with White Sauce:
Pour the white sauce over the rolled tortillas, ensuring they are evenly covered. Sprinkle with additional Monterey Jack cheese.
Bake:
Bake in the preheated oven for 20-25 minutes or until the enchiladas are bubbly and the cheese is golden brown.
Garnish:
Remove from the oven and set aside for a few minutes to cool. Garnish with chopped green onions and fresh cilantro.
Nutrition Information (per serving):
Calories: 450 kcal
Total Fat: 35g
Saturated Fat: 18g
Trans Fat: 0g
Cholesterol: 120mg
Sodium: 700mg
Total Carbohydrates: 10g
Dietary Fiber: 4g
Sugars: 2g
Protein: 25g
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6-8 enchiladas
Tips:
Increase or decrease the amount of green chilies to suit your taste.
Feel free to add sautéed vegetables like bell peppers or spinach to the filling.
Serve with a side of guacamole, sour cream, or a fresh green salad for a complete meal.
Enjoy your Keto White Sauce Chicken Enchiladas, a tasty low-carb twist on a classic favorite!
