Keto White Chicken Enchiladas
Servings
6Servings
Servings
6Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix the shredded chicken and 1 1/2 cups of Monterey Jack cheese. Set aside.
  3. Heat the chicken stock, ground cumin and cream cheese until melted and well combined. Reduce by 1/3.
  4. Stir in the sour cream and the drained chiles.
  5. Remove from heat and stir in the Konjac Glucomannan Powder if you choose to use it. The sauce will be creamy and smooth.
  6. Now time to layer the dish. Place 1/3 of the chicken/cheese mixture into a lightly greased baking dish. (I use a 9 inch round dish)
  7. Place 1/3 of the sauce on top of the chicken. Top with tortilla shell. Repeat 2 more times using the rest of the chicken and sauce mixture.
  8. Top with remaining 1/2 cup of Monterey Jack Cheese.
  9. Cover with foil and bake for 30 minutes or until the dish is cooked all the way through.
  10. Uncover the dish and cook for another 5 minutes until the top cheese is lightly golden.
  11. Cool for 5 minutes and enjoy!
Recipe Notes

The macros I have figured is for the brands of ingredients that I chose to use. Macros will change depending on your ingredients. Cal 435, Fat 33.5g, Total Carbs 6g, Net Carbs 5.25g, Protein 27.5g