Creamy Chicken Enchiladas (Low Carb)

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Creamy Chicken Enchiladas

So Delicious, you wouldn't know they are low carb.
Course dinner, low carb, Main Course, Main Dish, Mexican
Cuisine American, Mexican
Author Catherine’s Plates

Ingredients

  • 2 cups cooked chicken
  • 8 oz white cheddar cheese, shredded (DIVIDED)
  • 5 oz natural flavor greek yogurt
  • 2 tsp garlic powder
  • 3 TBS butter
  • 2 TBS almond flour
  • 1 TBS taco seasoning
  • 2 cups low sodium chicken broth
  • 1 cup sour cream
  • 4 oz canned diced green chilies
  • 10-14 (5") corn tortillas

Instructions

  • Cook chicken per your preferred method and shred. (bake, boil, crockpot, or use fully cooked rotisserie chicken)
    NOTE: I use my oven baked chicken recipe on this site. Use search box to find "Oven Baked Chicken".
  • Place cooked & shredded chicken into a medium bowl. Add 3/4 cup shredded cheese, garlic powder, and yogurt. Mix well to combine. Set aside.
  • In a medium sauce pan melt butter. Stir in flour and taco seasoning. Cook for 1 minute. Stir in chicken broth and whisk well until smooth. Add in 1/2 cup of shredded cheese. Cook until cheese has melted. Turn off heat. Stir in sour cream & green chilies.
    NOTE: sauce will be thin. This is fine as the corn tortillas will absorb sauce during cooking process.
  • Warm tortillas in microwave with a wet paper towel over them to help steam for 10-15 seconds to make them easy to roll.
    NOTE: if your tortillas are pliable enough, you won't have to microwave them.
  • Lay out a tortilla on a clean work and place 2-3 TBS of chicken mixture in middle of tortilla and roll into an to an enchilada shape.
  • Place 1 cup of the sauce into bottom of a 9 x 13 baking dish to coat. Place rolled enchiladas into baking dish seam side down. Pour 1/2 of the remaining sauce over the enchiladas.
  • Sprinkle remaining cheese on top.
  • Bake in 350 degree oven for 22 minutes until cheese has melted. Broil for an additional 3 minutes to brown the top. Enjoy.


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