Keto White Chicken Enchiladas (Low Carb)
Shredded chicken mixed with sautéed onion, jalapenos and green hatch chilies then rolled in low-carb tortillas and lined in a baking pan. Cover with creamy, white, homemade enchilada sauce and top with shredded white cheddar, cilantro and green onion! (Great keto recipe with only approximately 10 net carbs per enchilada)!
Servings: 8 people
Calories: 308kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large hatch green chilies *see note below
- 2 large jalapeño peppers
- 1 medium white onion
- 1 8 oz. block cream cheese
- 1 14.5 oz. can chicken broth
- ½ teaspoon ground black pepper
- 1 & ½ teaspoons ground cumin
- Juice from one small lime
- 3 cups shredded chicken *see note below
- 2 cups shredded white cheddar cheese *divided
- ¼ cup chopped cilantro *divided
- ¼ cup chopped green onion *divided
- 8 low carb tortillas *8 inch *see note below
Optional Toppings
- Tomato, diced avocado, sour cream, salsa
Recipe Notes:
Hatch green chilies: Fresh Anaheim peppers are also a good substitute if you can find Hatch chilies in the produce section. If fresh peppers are not an option, use canned! Instead of sautéing, add half of one small can to your sauce (just before blending) and place the other half in your shredded chicken filling. Shredded chicken: Buy pre-shredded chicken at the grocery store or make your own! You can also use a rotisserie chicken. Note: I normally cook and shred breast meat but you can also use chicken thighs. Low carb tortillas: this is my favorite brand of low carb tortillas! You can buy them on Amazon, but I usually get them at my local Kroger (typically I find them stacked right beside the regular tortillas). They're super tasty and have only 4 net carbs each - perfect for a keto recipe! If you don't need to make your enchiladas low-carb you can use regular tortillas, and gluten-free options will also work.Instructions
- Remove veins and seeds from green chilies and jalapeno peppers (if you like your food spicy, you can leave them in the jalapenos)! Dice green chilies, jalapenos and onion into small pieces.2 large hatch green chilies, 2 large jalapeño peppers, 1 medium white onion
- Measure olive oil into a medium sauce pan and place on stovetop on medium heat.1 tablespoon extra virgin olive oil
- Place diced peppers and onion in the sauce pan and sauté for about 10 minutes, until they begin to soften.
- Spoon a quarter of the sautéed onion and pepper mixture into a medium sized mixing bowl and set aside.
- Reduce heat to medium low. Cut your block of cream cheese into cubes and add it to the sauce pan containing sautéed peppers and onion. Add chicken broth, pepper, cumin and lime juice. Stir ingredients occasionally until cream cheese fully melts, then transfer everything to a blender and puree until smooth.1 8 oz. block cream cheese, 1 14.5 oz. can chicken broth, ½ teaspoon ground black pepper, 1 & ½ teaspoons ground cumin, Juice from one small lime
- Preheat oven to 400F.
- Place 3 cups of shredded chicken, ½ cup of shredded cheese and ½ cup of blended enchilada sauce in the mixing bowl containing reserve sautéed peppers and onions. Chop cilantro and green onion and add half to the bowl (save the rest for garnish / topping). Toss ingredients together.
- Cover the bottom of a 9×12″ baking dish with a thin layer of sauce. Portion shredded chicken mixture into tortillas, roll them up and line in baking dish. Pour the rest of your sauce on top of tortillas and sprinkle with remaining cheese.8 low carb tortillas
- Bake enchiladas for 20-25 minutes (until sauce bubbles). Allow them to cool and garnish with remaining chopped cilantro, green onion and any other desired toppings.
- Plate and enjoy!
Nutrition
Serving: 1enchilada (optional toppings not included) | Sugar: 2.5g | Fiber: 11.5g | Calories: 308kcal | Fat: 20.5g | Protein: 24.5g | Carbohydrates: 21.5g