Low Carb White Chicken Enchiladas

Deciding what to eat day in and day out can be a chore, especially when you are a full time single mom, who also happens to work an incredibly demanding career 24/7. So as much as I hate to admit it, most of the stray thoughts in my head revolve around what I am going to make for dinner, and whether or not my fourteen year old will actually eat it. Want a hint? It’s not much.

The other day though, we decided to hit up our local Cafe Rio, and she decided she would get their enchilada’s and surprisingly, she devoured them. I figured that I bet I could come up with something similar, but make it low carb, and thus I set to work.

• 2 Chicken Breasts or Rotisserie Chicken
• 2 Cups of Chicken Stock
• 2 Cups of Monterey Jack Cheese
• 5 Ounces Cream Cheese
• 2 Tablespoons garlic powder
• 2 tablespoons almond flour
• 3 tablespoons butter
• 1 tablespoon taco seasoning
• 1 cup sour cream
• 4 ounces of diced green chiles
• 10 low carb tortillas

First and foremost, preheat your oven to 350 degrees, and grease a 9X13 baking dish. I opted for poaching my chicken to make it easier to shred, also it was less time consuming, but you can pick up a rotisserie chicken from the grocery store if you want something even easier! I poached my chicken in 2 cups of chicken stock and tossed in a cube of “Cons-Mate” which is like a little bullion cube except its tomato concentrate with chicken, garlic, onion and parsley! It made the flavor of the chicken delicious. Once done, I pulled the chicken out and began shredding it immediately, tossing it into a bowl when finished.
Once in the bowl I tossed in 5 ounces of room temperature cream cheese and 1 1/2 cups of the Monterey Jack cheese with the garlic powder. Mix well until combined! Once you have your cheesy chicken mixture, then grab a saucepan and heat the butter on the stove. When melted, toss in the almond flour and taco seasoning, and chicken stock whisking until smooth. Once all the clumps are gone then toss in the chilies, sour cream and 1/2 cup of the Monterey Jack cheese, making sure to combine everything until its nice and creamy. Make sure the heat is low though because we don’t want to burn anything or boil, just a nice little simmer.

While the sauce is doing its simmering, you can pull out your tortillas and just begin spooning the chicken mixture into them and rolling them up. Place them one by one until all ten fill the dish, nice and cozy like. Making sure to turn the flame off, just simply pick up the pan and gently pour the sauce over top of all of the enchiladas. Once coated, top with the rest of the cheese, or if you’re like me and didn’t buy enough…grate some cheddar and sprinkle that on.

To finish you just toss it in the oven for 22 minutes, then switch over to the broiler for 5 minutes to get the cheese nice and bubbly with a hint of brown. Mmm delicious.

Oh and you know what? My kid still hated it.