Ingredients
For the Enchiladas:
8 low-carb tortillas
2 cups rotisserie chicken, shredded
2 oz cream cheese, softened
1 oz canned diced green chiles
1 cup grated Monterey Jack cheese
1 tsp salt
1/2 tsp ground black pepper
1 tsp ground cumin
1 tsp garlic powder
For the White Sauce:
1 cup chicken broth
1/4 cup heavy cream
1/4 cup sour cream
2 oz canned diced green chiles
1/2 cup grated Monterey Jack cheese
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, mix shredded rotisserie chicken, softened cream cheese, half of the diced green chiles, half of the Monterey Jack cheese, salt, black pepper, cumin, and garlic powder until creamy.
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Place a portion of the chicken mixture in the center of each tortilla and roll tightly into a cylinder.
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Arrange the rolled tortillas seam-side down in a greased casserole dish.
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In a medium saucepan, combine chicken broth, heavy cream, sour cream, and remaining green chiles. Bring to a gentle simmer over medium heat. Gradually stir in the remaining Monterey Jack cheese until smooth.
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Pour the sauce evenly over the rolled tortillas.
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Bake for 10–15 minutes or until bubbly and slightly golden.
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Serve hot, optionally garnished with avocado, fresh herbs, or extra cheese.
Notes
- Tortilla Tip: Warm tortillas before filling to prevent cracking.
- Make Ahead: Prepare the filling and roll the enchiladas in advance. Store covered in the fridge for up to 24 hours before baking.
- Freezing Option: Assemble enchiladas without pouring the sauce. Wrap tightly and freeze. Thaw overnight and bake with sauce before serving.
- Serving Ideas: Pair with riced cauliflower, a fresh salad, or avocado slices for a complete low-carb meal.
- Customization: Swap proteins or make vegetarian versions with sautéed vegetables.
- Prep Time: 15 min
- Cook Time: 15 min