Low Carb White Chicken Enchiladas

Prep Time: 10 minutes

Cook Time: 22 minutes
Servings: 5

Ingredients
2 cups cooked chicken
2.5 cups shredded Monterey Jack cheese Or Pepper Jack cheese
5 ounces cream cheese
2 teaspoon garlic powder
3 tablespoons butter
2 tablespoons almond flour
1 tablespoons taco seasoning
2 cups chicken broth
1 cup sour cream
4 ounces canned diced green chillies
10 low carb flour tortillas

Instructions
Cook chicken by preferred method, boil, bake, or using a rotisserie chicken.
Once the chicken is cooked, preheat the oven to 350 degrees. Grease a 9×13 pan.
Add the cooked chicken to a bowl and shred with a fork if it needs to shred. Add
3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder, and
cream cheese to the bowl and mix well so everything is combined.
In a saucepan, melt butter, stir in flour and taco seasoning and cook for 1 minute.
Add 2 cups of chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese
and heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. DO NOT bring to a boil. Remove the pot from the
heat.
In each tortilla shell add in some chicken and cheese mixture roll up and place in
the baking dish.
Pour the sauce over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Nutrition
Calories: 587kcal | Carbohydrates: 7g | Protein: 32g | Fat: 48g | Saturated Fat:
27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g |
Cholesterol: 165mg | Sodium: 1007mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g |
Vitamin A: 1383IU | Vitamin C: 10mg | Calcium: 524mg | Iron: 2mg

Can I Freeze Chicken Enchiladas?

This is a great dish to make ahead and freeze. There are a few different ways that
you can freeze this dish. Either way, you choose to freeze them, the enchiladas
will keep in the freezer for up to 3 months.

After baking. You can freeze it after you have baked it. If you are baking it then
you will want to allow it to cool before freezing. I suggest using a tin pan when
making this for the freezer so you are not losing a baking dish in your kitchen. To
freeze in a baking dish cover tightly with plastic wrap, then a layer of tin foil.
To cook after being frozen remove from the freezer the night before to allow it to
thaw. Then remove the plastic wrap and the tin foil and bake for 25-30 minutes.

Before Baking in a baking dish. Follow all of the steps except baking and cover
tightly with plastic wrap, then a layer of tin foil. It will keep in the freezer
for up to 3 months. To cook after being frozen remove from the freezer the night
before to allow it to thaw. Then remove the plastic wrap and the tin foil and bake
for 25-30 minutes.
Before baking with sauce and enchiladas separate. I personally prefer to freeze the
sauce separate from the enchiladas to avoid them getting soggy. To do this, roll up
the enchiladas and place them on a baking sheet, and freeze until solid. Once
frozen place the rolled-up enchiladas in a freezer bag, make sure you squeeze the
air out of the freezer bags. Pour the sauce into another freezer bag and seal shut,
make sure you squeeze the air out of the freezer bags. Lay the bag flat on a baking
sheet and place in the freezer until solid. When solid remove from the baking sheet
and store in the freezer.

Remove the bag of sauce from the freezer the night before to thaw or you can thaw
in the microwave for a few minutes. Then place the frozen enchiladas from the bag
into a baking dish, pour the sauce on top of them and then sprinkle the remaining
cheese and bake for 40 minutes.