Description

A rich and comforting Tex-Mex inspired dinner made with tender shredded chicken, a silky white cream sauce, and melted cheese. These enchiladas are easy to prepare, satisfying, and perfect for a low-carb lifestyle.

Ingredients

10 low-carb tortillas

2 cups cooked shredded chicken

2 ½ cups shredded Monterey Jack cheese, divided

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 serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C).
Prepare the chicken by shredding cooked chicken into small pieces. Set aside.
Make the sauce: In a saucepan over medium heat, melt the butter and cream cheese together. Slowly add the heavy cream, stirring until smooth. Add 2 cups of the shredded cheese, chicken broth, and green chilies. Stir until creamy and well combined.
Assemble the enchiladas: Fill each tortilla with shredded chicken and a small amount of cheese. Roll tightly and place seam-side down in a 9 × 13-inch baking dish.
Add the sauce: Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
Bake for about 22 minutes, or until heated through and the cheese is melted. Broil for 2–3 minutes if desired for a lightly golden top.
Serve warm, topped with sour cream and fresh cilantro.

Notes

Use freshly shredded cheese for the smoothest sauce and best melting results.
Adjust the amount of green chilies to control the heat level.
This dish can be assembled a day ahead and baked just before serving, making it perfect for entertaining or meal prep.