Ingredients
10 low-carb tortillas (or homemade keto tortillas)
2 cups cooked shredded chicken (≈ 2 large chicken breasts, pre-cooked)
2 ½ cups shredded Monterey Jack cheese
3 tablespoons butter
8 ounces cream cheese
½ cup heavy cream
¾ cup chicken broth
2 – 4-ounce cans diced green chilies, drained
Sour cream, for serving
Fresh cilantro, for garnish
Instructions
- Preheat Oven & Prepare Chicken
Preheat oven to 350°F (175°C). Shred cooked chicken or use rotisserie chicken. Set aside. - Make Cream Sauce
In a medium saucepan over medium heat, combine butter, cream cheese, heavy cream, 2 cups Monterey Jack cheese, diced green chilies, and chicken broth. Stir until smooth and creamy. - Assemble Enchiladas
In a 9 x 13-inch casserole dish, place 2–3 tablespoons shredded chicken and a small handful of cheese on each tortilla. Roll each tortilla and place seam-side down in the dish. Repeat until all tortillas are filled. - Add Sauce & Cheese
Pour cream sauce evenly over enchiladas. Sprinkle remaining ½ cup cheese on top. - Bake & Broil
Bake for 22 minutes, until heated through and cheese is melted. Optional: broil for 3 minutes to brown the cheese. - Garnish & Serve
Sprinkle with fresh cilantro and top with a dollop of sour cream. Serve warm.
Notes
- Make Ahead: Enchiladas can be assembled a day ahead and refrigerated until ready to bake.
- Cheese Variations: Monterey Jack can be swapped with cheddar or mozzarella if desired.
- Spice Level: Adjust diced green chilies based on preferred heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.