Chicken enchiladas with cream cheese

 

Ingredients:

2 cups shredded cooked chicken1 cup shredded mozzarella or Monterey Jack cheese (plus more for topping)1 cup sour cream1/2 cup heavy cream4 oz cream cheese, softened1/4 cup chicken broth1/4 cup green chiles (canned or fresh)1 tsp garlic powder1 tsp onion powderSalt and pepper to tasteLow-carb tortillas (store-bought or homemade)

Instructions:

Preheat the oven:Set your oven to 375°F (190°C).Prepare the filling:In a bowl, mix the shredded chicken with half of the shredded cheese.Add salt and pepper to taste.Assemble the enchiladas:Lay out the low-carb tortillas.Place a portion of the chicken and cheese mixture onto each tortilla.Roll the tortillas tightly and place them seam-side down in a greased baking dish.Make the white sauce:In a saucepan over medium heat, combine the cream cheese, sour cream, heavy cream, and chicken broth.Stir until smooth and well combined.Add the green chiles, garlic powder, onion powder, and salt/pepper to taste.Pour the sauce over the enchiladas:Evenly pour the white sauce over the rolled tortillas in the baking dish.Add cheese topping:Sprinkle the remaining shredded cheese over the top.Bake:Place the dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly.Optional garnish:Top with chopped cilantro, avocado slices, or a squeeze of lime before serving.Enjoy your delicious Low Carb White Chicken Enchiladas! This creamy and cheesy dish is perfect for a comforting low-carb meal.