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Keto White Chicken Enchiladas

Easy Keto White Chicken Enchiladas

A creamy and comforting low-carb Tex-Mex bake featuring seasoned shredded chicken rolled in tortillas and smothered in a rich, two-ingredient queso sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded chicken
  • 1 packet taco seasoning
  • 1 cup sour cream
  • 1 cup shredded cheddar
  • 1 can chopped green chilies
  • 16 oz Velveeta cheese
  • 1 can diced tomatoes with green chilies
  • 8 low-carb tortillas

Equipment

  • Casserole Dish
  • Saucepan
  • Large Bowl

Method
 

  1. Preheat oven to 350°F.
  2. Mix chicken, taco seasoning, sour cream, cheddar, and chilies in a large bowl.
  3. Melt Velveeta and tomatoes in a saucepan until smooth.
  4. Roll chicken mixture into tortillas and place seam-side down in a casserole dish.
  5. Pour queso sauce over enchiladas and bake for 20–25 minutes until bubbly.

Notes

1. Roll Tightly: Ensure the tortillas are rolled snugly to maintain their shape during baking. 2. Seam Side Down: Crucial for preventing the enchiladas from opening up in the oven. 3. The Cheese Sauce: Keep the heat at medium-high and whisk constantly to avoid scorching the Velveeta.