keto chicken enchiladas

Keto White Chicken Enchiladas Recipe

low carb tortillas (or homemade keto tortillas)

chicken (this is about 2 large chicken breasts, pre-cooked)

Monterey Jack cheese

butter

cream cheese

heavy whipping cream

chicken broth

green chilies (drained)

Sour cream

Cilantro

Precook the chicken or use rotisserie chicken, shredded. Set aside.

In a large saucepan over medium heat, add the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, diced green chilies, and chicken broth. Stir until smooth and creamy.

Use a 9 x 13 casserole dish, add about 2 to 3 tablespoons of shredded chicken and shredded cheese to each tortilla and roll it up. Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.

Continue this until each tortilla is filled and placed in the dish.

Pour the cream cheese sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.

Bake for 22 minutes until the dish is completely warmed and the cheese is melted. Turn the heat up to broil for the last 3 minutes to brown the cheese.

Sprinkle with cilantro and serve with a dollop of sour cream.

This Keto Chicken Enchilada Bowls Recipe is a delicious low carb and gluten free spin on traditional enchiladas. Seasoned chicken, sautéed with enchilada sauce, diced tomatoes and green chiles, then topped with a blend of mozzarella and cheddar cheese. Served with garlic lime sour cream, and garnished with fresh pico de gallo, cubed avocado, chopped cilantro and lime wedges.

Keto Chicken Enchilada Bowls

olive oil

½ pounds boneless skinless chicken breasts, cut into small bite-sized pieces

taco seasoning (get my recipe here)

enchilada sauce, extra for serving

mozzarella cheese

cheddar cheese

sour cream

lime juice

garlic powder

pic de gallo

avocado,

cilantro,

Lime wedges,

Heat the butter and olive oil in a large skillet over medium to medium-high heat high. Once the pan is hot and the butter is melted, add the chicken to the pan. Sprinkle the taco seasoning over the chicken, evenly coating each piece. Cook until the chicken is cooked all the way through, about 6 to 8 minutes.

Add the enchilada sauce and diced tomatoes and green chiles to the pan. Stir to combine and cook an additional 2 to 3 minutes or until hot. Sprinkle the cheese over top and heat until melted. 

In a small bowl, mix the sour cream, garlic powder and lime juice together. 

Divide the chicken mixture evenly between 4 bowls. To each bowl, drizzle over a little extra enchilada sauce, add a dollop of the sour cream sauce to the center of the bowl and top with pico de gallo, avocado, and cilantro. Serve with fresh lime wedges.

Been craving this as soon as I saw it online. Did not disappoint!!! So good! I made your taco seasoning, which was great. Only thing I changed was the cheese, and skipped the garlic in the sour cream. I was lazy and just dolloped it on top with a squeeze of lime. I used cheddar and Monterey Jack. Topped with romaine, red onions, green onion,fresh jalapeños, tomatoes and cilantro. Definitely will make a vat of this when the kids are home!!! 😁

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Top 2 keto chicken enchiladas recipes from across the web

The most viewed keto chicken enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Keto White Chicken Enchiladas Recip...

Keto Chicken Enchilada Bowls

The most viewed keto chicken enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine