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!