Description

Shredded chicken, sautéed peppers, and cheese rolled into low-carb tortillas and baked in a creamy homemade white enchilada sauce. Comforting, flavorful, and perfect for an easy keto-friendly dinner the whole family will love.

Ingredients

For the enchiladas

1 tablespoon extra virgin olive oil

2 large green chilies (Hatch or Anaheim), seeded and diced

2 large jalapeño peppers, seeded and diced

1 medium white onion, finely chopped

3 cups cooked shredded chicken

2 cups shredded white cheddar cheese, divided

¼ cup chopped fresh cilantro, divided

¼ cup chopped green onion, divided

8 low-carb tortillas (8-inch size)

For the creamy white sauce

8 oz cream cheese, cubed

1 can (14–15 oz) chicken broth

½ teaspoon ground black pepper

1½ teaspoons ground cumin

Juice of 1 small lime

Optional toppings

Sour cream

Diced avocado

Fresh tomatoes

Low-carb salsa

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Instructions

Prepare the vegetables
Remove seeds and veins from the green chilies and jalapeños (leave some seeds if you prefer extra heat). Dice the chilies, jalapeños, and onion into small pieces.
Sauté
Heat olive oil in a medium saucepan over medium heat. Add the diced vegetables and sauté for about 8–10 minutes, until softened and fragrant.
Reserve some veggies
Scoop out about one-quarter of the sautéed vegetables and place them in a large mixing bowl. Set aside.
Make the sauce
Reduce the heat to medium-low. Add cream cheese, chicken broth, black pepper, cumin, and lime juice to the saucepan. Stir until the cream cheese is fully melted. Transfer the mixture to a blender and blend until smooth and creamy.
Preheat the oven
Preheat your oven to 400°F (200°C).
Prepare the filling
To the bowl with the reserved vegetables, add shredded chicken, ½ cup of shredded cheese, and ½ cup of the white enchilada sauce. Stir in half of the chopped cilantro and green onion. Mix until well combined.
Assemble the enchiladas
Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the dish.
Top and bake
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted.
Garnish and serve
Let the enchiladas rest for a few minutes before serving. Garnish with the remaining cilantro, green onion, and any optional toppings you like.

Notes

Green chilies: If fresh chilies aren’t available, canned green chilies work well. Split them between the sauce and the filling.
Chicken: Rotisserie chicken saves time, but meal-prepped chicken breast or thighs also work great.
Cheese options: White cheddar adds sharp flavor, but Monterey Jack or a mild Mexican-style blend can be substituted.
Tortillas: Low-carb tortillas hold up best when lightly warmed before filling, which helps prevent tearing.
Avoid sogginess: Use just a thin layer of sauce on the bottom of the baking dish and avoid oversaturating the tortillas.

Prep Time: 20 min
Cook Time: 20 min