Keto White Chicken Enchiladas
A healthier twist on traditional enchiladas featuring creamy chicken and zesty flavors wrapped in low-carb tortillas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Keto
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup sour cream
- 1 can diced green chiles
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 8 low-carb tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper in a mixing bowl.
- Fill one low-carb tortilla with about 1/4 cup of the chicken mixture and roll it up tightly.
- Repeat with the remaining tortillas and filling, placing them seam-side down in a baking dish.
- Top the enchiladas with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Cool for a few minutes before garnishing with fresh cilantro.
- Serve warm and enjoy your delicious Keto White Chicken Enchiladas!
Notes
Leftover enchiladas can be stored in the fridge for up to 3 days. They can also be frozen individually for quick meals.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg