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For these tasty enchiladas, you will need: - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded Monterey Jack cheese, divided - 1 cup cauliflower rice (fresh or frozen) - 1/2 cup sour cream - 1/2 cup chicken broth, divided - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon ground cumin - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 8 large lettuce leaves (like romaine or butter lettuce) These main ingredients create a rich and creamy filling. The chicken and cream cheese blend well, while the spices add great flavor. For a bright finish, you might like to add: - 1/4 cup chopped fresh cilantro This garnish gives a fresh taste and a pop of color to your dish. You can skip it if you prefer, but it’s worth a try! Each serving of these enchiladas offers: - Calories: 380 - Protein: 35g - Total Fat: 26g - Carbohydrates: 7g - Fiber: 2g These numbers make this dish a great option for low-carb diets. The high protein keeps you full, while the low carbs fit well into a healthy meal plan. {{ingredient_image_2}} To make the filling, start with a large bowl. Add 2 cups of shredded chicken. Then, mix in 1 cup of softened cream cheese. This will make the filling rich and creamy. Next, add 1 cup of shredded Monterey Jack cheese, but save half for later. Include 1 cup of cauliflower rice for texture. Then, add 1/2 cup of sour cream for extra creaminess. Pour in 1/4 cup of chicken broth to keep it moist. Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of ground cumin. Sprinkle in 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Mix everything until smooth and blended. Lay out 8 large lettuce leaves on a clean surface. These leaves will be our wraps. Take about 1/4 cup of the chicken mixture and place it in the center of each leaf. Carefully roll the leaf around the filling. Make sure to tuck in the sides as you roll. This helps keep the filling inside. Place the rolled enchiladas seam-side down in a greased 9x13 inch baking dish. Make sure they fit snugly. In a small bowl, mix the remaining 1/4 cup of chicken broth with the leftover 1/2 cup of shredded Monterey Jack cheese. Pour this over the enchiladas. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 20 minutes. After that, remove the foil and bake for another 10 minutes. This lets the cheese get bubbly and golden. Once done, take the dish out and let it cool for a few minutes. You can add chopped fresh cilantro on top for a pop of color. To wrap your enchiladas, use large lettuce leaves. Romaine or butter lettuce works well. Place about 1/4 cup of the filling in the center of each leaf. Roll the leaf tightly around the filling. Fold in the sides as you roll to keep everything inside. Make sure the seam is down in the baking dish. This helps them hold shape during baking. Having the right tools makes cooking easier. Here are some tools I recommend: - Large mixing bowl: For combining your filling. - Baking dish (9x13 inch): To hold your enchiladas. - Aluminum foil: To cover the dish while baking. - Measuring cups: For precise ingredient amounts. - Spatula: For mixing and serving. Many people make a few common mistakes when making enchiladas. Here’s how to avoid them: - Don't overfill the lettuce leaves. This makes them hard to wrap. - Ensure your filling is well mixed. This helps with flavor and texture. - Bake covered first. This keeps the enchiladas moist. Remove the foil later for a nice golden top. - Allow the dish to cool for a few minutes before serving. This helps with handling and eating. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavor of your enchiladas, making them more vibrant and delicious. Customize the Heat: If you enjoy spice, add diced jalapeños or a dash of hot sauce to the chicken mixture for an extra kick. Make Ahead: Prepare the enchiladas ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time when you're ready to cook. Experiment with Cheese: Try different types of cheese like pepper jack or cheddar for a unique flavor twist in your enchiladas. {{image_4}} You can swap out the chicken in this recipe for other proteins. Turkey works well and keeps it light. Ground beef offers a heartier flavor. You can also use shredded pork for a tasty twist. Each option brings its own taste, making this dish fun to customize. Try different sauces to elevate your enchiladas. A green salsa verde adds a zesty kick. For a creamier texture, use a cheese sauce made with cream cheese. You can also mix sour cream with a bit of lime juice for a refreshing touch. Each sauce variation enhances the dish in a unique way. For a vegetarian version, replace the chicken with more cauliflower rice or black beans. You can add sautéed bell peppers, zucchini, or spinach for added flavor and nutrition. Keep the cream cheese and cheese for creaminess. This gives you a hearty, satisfying option without meat. Store leftover enchiladas in an airtight container. Keep them in the fridge. They will stay fresh for about 3 to 5 days. Make sure to let them cool down before sealing. This helps prevent moisture buildup. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep moisture in. Heat for about 15 to 20 minutes. You can also use a microwave. Heat for 1 to 2 minutes at a time until warm. You can freeze these enchiladas for later. Wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can make this recipe dairy-free. Use dairy-free cream cheese and sour cream. For cheese, try a dairy-free shredded cheese. This keeps the flavors rich while being dairy-free. To lower the sodium, select low-sodium chicken broth. You can also reduce the added salt. This small change can help make the dish healthier without losing taste. If you want to skip lettuce, use large cabbage leaves. They have a nice crunch and hold the filling well. You could also use low-carb tortillas for a different texture. This post covered low-carb white chicken enchiladas from start to finish. We explored the main and optional ingredients, provided step-by-step instructions, and shared useful tips. You learned about variations, storage methods, and had answers to your questions. Enjoying these enchiladas can fit your diet while being tasty. Try different proteins or sauces to mix things up. Always remember to store and reheat properly. Dive in and make this meal your own!

Low Carb White Chicken Enchiladas

Delicious low-carb enchiladas wrapped in lettuce leaves, filled with a creamy chicken mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened at room temperature
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup cauliflower rice (fresh or frozen)
  • 1 2 sour cream
  • 1 2 chicken broth, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 2 salt
  • 1 2 black pepper
  • 8 large lettuce leaves (such as romaine or butter lettuce, for wrapping)
  • 1 4 chopped fresh cilantro (optional, for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1/2 cup of the shredded Monterey Jack cheese, cauliflower rice, sour cream, 1/4 cup of the chicken broth, garlic powder, onion powder, cumin, salt, and black pepper. Mix thoroughly until the mixture is well combined and creamy.
  • Lay out the large lettuce leaves on a clean, flat surface. Spoon approximately 1/4 cup of the chicken mixture onto the center of each leaf. Carefully roll the leaf tightly around the filling, folding in the sides to secure it as you roll.
  • Place the rolled enchiladas seam-side down in a greased 9x13 inch baking dish, ensuring they are snugly fit.
  • In a small bowl, combine the remaining 1/4 cup of chicken broth with the remaining 1/2 cup of shredded Monterey Jack cheese. Pour this mixture evenly over the assembled enchiladas, ensuring they are well covered.
  • Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes.
  • After 20 minutes, carefully remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden on top.
  • Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving. If desired, garnish the enchiladas with chopped fresh cilantro for a vibrant touch.

Notes

Serve warm with additional cilantro and lime wedges for garnish.
Keyword chicken, enchiladas, healthy, low-carb