White Chicken Enchiladas

Adapted from The Pioneer Woman’s “White Chicken Enchiladas”

  • 10 Mama Lupe’s Low-Carb Tortillas
  • 2-1/2 cups shredded cooked chicken
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 onion minced
  • 1 fresh jalapeño, seeded and minced
  • 3 whole 4 oz cans diced green chilies, drained
  • 1 teaspoon paprika
  • 1/2 cup heavy cream
  • 2 TBSP butter
  • 8 oz. cream cheese
  • 1 tsp xanthan gum
  • 3 cups shredded monterey jack cheese
  • 1/4 tsp pepper
  • Optional garnish: low-carb salsa, sour cream, cilantro (not included in nutritional facts below)


To make filling, mince onions and jalapeno in food processor or Ninja chopper and and saute with 2 cans green chillis for a few minutes, just until onion begins to brown. Add chicken, 1/2 cup chicken broth, cream, and paprika. Bring mixture to a light boil, stiring constantly, and remove from heat. To make sauce, melt butter and cream cheese in a medium saucepan, whisking constantly. Once softened, whisk in 1 1/2 cups chicken broth. Add remaining chilies and 1 1/2 cups grated cheese. Stir until cheese is melted and then whisk in pepper and xanthan gum. Fill each low-carb tortilla with 1/3 cup filling, roll, and place in a casserole dish (9×13 inch). Cover with sauce and top with remaining cheese. Bake at 350°F for 30 minutes. If desired top with 1 tablespoon salsa, cilantro leaves, and sour cream.

Nutrition Facts
Servings: 10
Amount per serving
Calories 382
Total Fat 28.4g
Net Carbohydrates 6.2g
Protein 24.7g
Disclaimer: Nutrition is approximate.


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