Low Carb White Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded Monterey Jack cheese - 1 cup cauliflower rice (fresh or frozen) - 1/2 cup sour cream - 1/2 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 8 large lettuce leaves (for wrapping) - 1/4 cup chopped fresh cilantro (optional, for garnish) To make low carb white chicken enchiladas, gather these simple ingredients. You need cooked chicken, which adds protein. Cream cheese gives a rich, creamy texture. Monterey Jack cheese brings flavor and melts well. Cauliflower rice acts as a great low-carb substitute for traditional tortillas. Sour cream adds a nice tang, while chicken broth keeps it moist. Spices like garlic powder, onion powder, and cumin enhance the flavor. Salt and black pepper are must-haves for seasoning. Finally, large lettuce leaves wrap everything up perfectly. If you want, add fresh cilantro on top for a bright finish. With these ingredients, you’re ready to create a delicious meal that’s easy and fun to make. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - In a large mixing bowl, combine: - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded Monterey Jack cheese - 1 cup cauliflower rice (fresh or frozen) - 1/2 cup sour cream - 1/2 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - 1/2 teaspoon salt - 1/2 teaspoon black pepper - Mix all the ingredients until well combined. - Lay out the large lettuce leaves on a flat surface. - Spoon about 1/4 cup of the chicken mixture onto each leaf. - Roll tightly, folding in the sides to secure the filling. - Place the rolled enchiladas seam-side down in a greased 9x13 inch baking dish. - In a small bowl, mix the remaining 1/2 cup of chicken broth and 1/4 cup of Monterey Jack cheese. - Pour this mixture evenly over the rolled enchiladas. - Cover the dish with aluminum foil and bake in the oven for 20 minutes. - After 20 minutes, remove the foil and bake for an additional 10 minutes. - The cheese should be bubbly and slightly golden when done. - Let cool for a few minutes before serving. You can garnish with chopped fresh cilantro if you like. Using cooked chicken is key for this dish. You can use rotisserie chicken for ease. Shred it finely for even mixing. This saves time and adds great flavor. To soften cream cheese, take it out of the fridge early. Let it sit for about 30 minutes. You can also microwave it in short bursts. Just 10 seconds at a time works well. Stir after each round until soft. Spices can make a big difference. Adding chili powder gives a nice kick. Cumin adds warmth, while garlic powder enhances the flavor. Feel free to adjust spices to your taste. For garnishes, fresh cilantro brightens the dish. A squeeze of lime juice adds freshness. You can also serve it with avocado slices or diced tomatoes. Rolling enchiladas evenly is important. If they are not tight, they may fall apart. Start from one end and roll firmly, tucking in the sides. Soggy lettuce leaves can ruin the dish. Make sure to dry them well. If using fresh leaves, choose larger ones to hold the filling better. Pro Tips Use Rotisserie Chicken: For an even quicker prep time, consider using store-bought rotisserie chicken. It adds great flavor and saves you from cooking the chicken yourself. Experiment with Cheese: Feel free to mix up the cheeses! Adding pepper jack or cheddar can give your enchiladas a unique twist. Make Ahead: You can prepare the enchiladas a day in advance. Just cover them tightly and refrigerate. When ready to bake, add a few extra minutes to the cooking time. Fresh Herbs for Garnish: Don’t skip the cilantro! It adds a fresh burst of flavor that complements the richness of the dish beautifully. {{image_2}} You can swap the chicken for turkey or tofu. Turkey has a similar taste and texture. It also adds a nice twist to the dish. Tofu is great for a plant-based option. Just make sure to use firm tofu for the best results. Changing the cheese can also change the flavor. Try using pepper jack for a spicy kick. You could also use cheddar for a sharper taste. Mixing different cheeses keeps things exciting. Adding more low-carb veggies boosts nutrition and flavor. Spinach or zucchini can work well. Just chop them finely and mix them in. You can also use mushrooms, which add a nice earthy flavor. For tortillas, consider using low-carb options like almond flour wraps. They have fewer carbs than regular tortillas. You can also use cabbage leaves for a fresh, crunchy wrap. Pair your enchiladas with low-carb side dishes. A simple salad with avocado and lime juice fits perfectly. You can also serve roasted vegetables for a hearty option. For sauces or dips, consider a creamy avocado dip. It adds richness and flavor. A homemade salsa can brighten up the dish too. Just mix diced tomatoes, onions, and cilantro for a fresh taste. To keep your Low Carb White Chicken Enchiladas fresh, store leftovers right away. Place them in an airtight container. This helps keep moisture in and prevents drying out. Glass or BPA-free plastic containers work great. Make sure the lid seals well, which keeps the flavors locked in. You can freeze enchiladas either before or after baking. If you freeze before baking, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. To freeze after baking, let them cool first. Then, cover them with foil and put them in a freezer-safe dish. To reheat frozen enchiladas, take them out and let them thaw overnight in the fridge. Once thawed, bake at 350°F (175°C) for about 20 minutes or until heated through. In the fridge, your enchiladas will last about 3 to 4 days. Be sure to check for signs of spoilage. If you see mold or an off smell, it’s best to throw them away. Keep an eye on your food to enjoy the best flavors! The best way to shred chicken is with two forks. Hold one fork steady and use the other to pull apart the meat. This method works well for warm or cold chicken. You can also use your hands if the chicken is cool. For a quicker option, a stand mixer can shred cooked chicken in seconds. Just place the chicken in the bowl and mix on low speed until shredded. Yes, you can use many types of cheese. Cheddar cheese adds a nice sharp flavor. Pepper Jack gives a spicy kick. You might also try cream cheese for a richer taste. If you want something lighter, mozzarella works well too. Just keep in mind that cheese changes the texture and flavor of your dish. To make this recipe dairy-free, use dairy-free cream cheese and sour cream. Many brands offer great substitutes that taste similar. You can also try cashew cream, made by blending soaked cashews with a bit of water. This will give you a creamy texture without dairy. Just be sure to adjust the amounts based on your taste. Yes, you can prepare these enchiladas in advance. Assemble them and store them in the fridge for up to a day. Just cover the dish tightly with foil or plastic wrap. If you want to freeze them, do that before baking. Wrap them well and store them for up to three months. When ready, thaw in the fridge overnight and bake as directed. In this blog post, we explored an easy and delicious enchilada recipe using simple ingredients. You learned about preparation steps, cooking tips, and ways to avoid common mistakes. We discussed variations, like swapping proteins or making the dish low-carb. You also found storage tips to keep leftovers fresh. Try these enchiladas for a tasty meal that fits your needs. Enjoy the cooking and eating experience!$

Low Carb White Chicken Enchiladas

A delicious low-carb version of enchiladas using lettuce leaves instead of tortillas.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup cream cheese, softened
1 cup shredded Monterey Jack cheese
1 cup cauliflower rice
0.5 cup sour cream
0.5 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
0.5 teaspoon salt
0.5 teaspoon black pepper
8 large lettuce leaves
0.25 cup chopped fresh cilantro

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream cheese, 1/2 cup of Monterey Jack cheese, cauliflower rice, sour cream, chicken broth, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined.
Lay out the large lettuce leaves on a flat surface. Spoon about 1/4 cup of the chicken mixture onto each leaf and roll tightly, folding in the sides to secure the filling.
Place the rolled enchiladas seam-side down in a greased 9x13 inch baking dish.
In a separate small bowl, combine the remaining 1/2 cup of chicken broth and 1/4 cup of Monterey Jack cheese. Pour this mixture evenly over the rolled enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.

Keyword chicken, enchiladas, healthy, low carb