Ingredients
2 cups cooked chicken, shredded
2 1/2 cups shredded Monterey Jack or Pepper Jack cheese, divided
5 oz cream cheese, softened
2 tsp garlic powder
3 tbsp butter
2 tbsp almond flour
1 tbsp taco seasoning
2 cups chicken broth
1 cup sour cream
4 oz canned diced green chiles
10 low carb flour tortillas
Instructions
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Preheat oven to 350 degrees and grease a 9×13 baking dish.
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Place the shredded chicken in a bowl. Add 3/4 cup cheese, cream cheese, and garlic powder. Mix until fully combined.
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In a saucepan, melt butter. Stir in almond flour and taco seasoning. Cook for 1 minute.
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Pour in chicken broth while whisking. Add 1/2 cup cheese and cook until smooth and thickened.
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Remove from heat and stir in sour cream and green chiles without boiling.
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Fill each tortilla with the chicken mixture, roll, and place in the baking dish.
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Pour the sauce evenly over the enchiladas and top with remaining cheese.
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Bake for 22 minutes. Broil for an additional 3 minutes to brown the cheese.
Notes
- You can use any cooked chicken—leftovers, baked breasts, or rotisserie.
- Choose soft low carb tortillas that roll easily without breaking.
- Do not boil the sauce after adding sour cream to prevent curdling.
- For extra spice, add a pinch of cayenne or use Pepper Jack cheese.
- Enchiladas can be frozen before or after baking for up to 3 months.