Adapted from The Pioneer Woman’s “White Chicken Enchiladas”
- 10 Mama Lupe’s Low-Carb Tortillas
- 2-1/2 cups shredded cooked chicken
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 onion minced
- 1 fresh jalapeño, seeded and minced
- 3 whole 4 oz cans diced green chilies, drained
- 1 teaspoon paprika
- 1/2 cup heavy cream
- 2 TBSP butter
- 8 oz. cream cheese
- 1 tsp xanthan gum
- 3 cups shredded monterey jack cheese
- 1/4 tsp pepper
- Optional garnish: low-carb salsa, sour cream, cilantro (not included in nutritional facts below)
Instructions
To make filling, mince onions and jalapeno in food processor or Ninja chopper and and saute with 2 cans green chillis for a few minutes, just until onion begins to brown. Add chicken, 1/2 cup chicken broth, cream, and paprika. Bring mixture to a light boil, stiring constantly, and remove from heat. To make sauce, melt butter and cream cheese in a medium saucepan, whisking constantly. Once softened, whisk in 1 1/2 cups chicken broth. Add remaining chilies and 1 1/2 cups grated cheese. Stir until cheese is melted and then whisk in pepper and xanthan gum. Fill each low-carb tortilla with 1/3 cup filling, roll, and place in a casserole dish (9×13 inch). Cover with sauce and top with remaining cheese. Bake at 350°F for 30 minutes. If desired top with 1 tablespoon salsa, cilantro leaves, and sour cream.
| Nutrition Facts |
|---|
| Servings: 10 |
| Amount per serving |
| Calories 382 |
| Total Fat 28.4g |
| Net Carbohydrates 6.2g |
| Protein 24.7g |
| Disclaimer: Nutrition is approximate. |
