Prep Time: 40 minutes
Servings: 6
Why You’ll Love This Recipe:
- Creamy and cheesy with a low-carb twist
- Great for family dinners
- Easy to customize with different fillings
Ingredients:
- 2 cups cooked chicken, shredded
- 6 low-carb tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp butter
- 2 tbsp cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken with half of the shredded cheese.
- Fill each tortilla with the chicken mixture and roll tightly. Place seam-side down in a greased baking dish.
- In a saucepan over medium heat, melt butter and add cream cheese, stirring until smooth.
- Whisk in chicken broth, heavy cream, garlic powder, cumin, salt, and pepper. Simmer until thickened.
- Pour the sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Tips & Variations:
- Add green chilies for a spicy kick.
- Use cooked turkey instead of chicken for variety.
- Serve with guacamole or salsa for extra flavor.
