1 We have to precook the chicken or we can use rotisserie chicken, shredded and then set it aside.
2 Take a large saucepan over medium-high heat and add the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, diced green chillies, and chicken broth and mix it well till it turns smooth and creamy.
3 Take a 9 x 13 casserole dish and add 2 to 3 tablespoons of shredded chicken and add shredded cheese into each tortilla and roll it up.
4 Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.
5 Continue till each tortilla is filled and placed in the dish.
6 Then pour the cream cheese over the enchiladas and top it with a half cup of remaining shredded cheese.
7 Bake it for 20 to 22 minutes till the dish is fully warmed and the cheese is melted well.
8 Then turn the heat up to brown the cheese.
9 Sprinkle with cilantro and serve with a dollop of sour cream.
10 Enjoy!
Nutritional Information for Low Carb White Chicken Enchiladas
Serving: 1serving | Calories: 332 | Carbohydrates: 4.4g | Protein: 22.8g | Fat: 25.4g | Fiber: 2g | Sugar: 1.4gPost navigation
