Description
This dish has the heart of traditional enchiladas but swaps the carbs for creamy, cheesy comfort. Inspired by Sunday family dinners and bubbling casseroles, it’s a favorite that brings everyone to the table. Loaded with flavor and made for sharing—this one’s always a hit.
Ingredients
2 cups cooked chicken, shredded or diced
2½ cups shredded Monterey Jack or Pepper Jack cheese
5 oz cream cheese
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 chilies
10 low carb flour tortillas
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
In a bowl, mix chicken, 1 cup shredded cheese, and cream cheese. Set aside.
In a saucepan, melt butter. Add almond flour, taco seasoning, and garlic powder. Cook 1 minute.
Slowly whisk in chicken broth. Simmer until slightly thickened, about 3–4 minutes.
Remove from heat. Stir in sour cream, green chilies, and 1 cup shredded cheese.
Fill tortillas with chicken mixture, roll up, and place seam-side down in baking dish.
Pour sauce over enchiladas. Top with remaining cheese.
Bake for 20–25 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 470
- Fat: 32g
- Carbohydrates: 9g