Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the 2 cups of cooked shredded chicken, softened 8 oz cream cheese, 1/2 cup sour cream, 1/4 cup finely chopped fresh cilantro, 1-2 minced jalapeños (if using), 1 minced garlic clove, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until all ingredients are well incorporated and you have a thick, creamy chicken mixture.2 cups cooked shredded chicken, 8 oz cream cheese, 1/2 cup sour cream, 1/4 cup fresh cilantro, 1-2 jalapeños, 1 clove garlic, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- To make the low-carb tortillas more pliable and prevent them from cracking during assembly, gently warm them for about 15-20 seconds per side in a dry skillet over medium heat, or briefly microwave them wrapped in a damp paper towel. You want them warm and flexible, not crispy.12 low-carb tortillas
- Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the chicken filling evenly down the center of the tortilla. Roll up the tortilla tightly and place it seam-side down in a lightly greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.12 low-carb tortillas
- In a medium saucepan over medium heat, melt the 1/4 cup butter. Add the 3 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn them. Sprinkle in the 1/4 cup almond flour and whisk continuously for about 1-2 minutes to create a roux. This helps to thicken the sauce.1/4 cup butter, 3 cloves garlic, 1/4 cup almond flour
- Gradually whisk in the 2 cups heavy cream and 1 cup chicken broth. Continue to whisk until smooth and no lumps remain. Bring the sauce to a gentle simmer, stirring frequently. Stir in 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it has thickened to your desired consistency, similar to a thin gravy.2 cups heavy cream, 1 cup chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon white pepper
- Pour the prepared white sauce evenly over the rolled enchiladas in the baking dish, making sure to cover them completely. Sprinkle the 2 cups of shredded Monterey Jack cheese (or your chosen cheese blend) uniformly over the top of the sauce.2 cups shredded Monterey Jack cheese
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden brown.
- Once baked, remove the enchiladas from the oven and let them rest for about 5-10 minutes before serving. This allows the sauce to set slightly. Serve hot, garnished with your favorite toppings like sliced avocado, fresh cilantro, a dollop of sour cream, or sliced jalapeños.
Notes
Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat individual portions in the oven at 325°F (160°C) for 15-20 minutes, or microwave on 50% power.