Ingredients:
- 2 cups cooked shredded chicken
- 1 package low-carb tortillas (or use lettuce wraps for an even lower-carb option)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped green chilies
- 1/4 cup chopped cilantro
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a bowl, mix the shredded chicken, half of the shredded cheese, green chilies, and cilantro. Fill each tortilla with the chicken mixture and roll them up.
- Make the Sauce: In a saucepan, melt the butter over medium heat. Add the garlic powder and cook for a minute. Stir in the chicken broth, heavy cream, and sour cream. Cook until the sauce thickens slightly. Season with salt and pepper.
- Assemble and Bake: Pour a small amount of the sauce into the bottom of a baking dish. Place the filled tortillas in the dish, seam side down. Pour the remaining sauce over the enchiladas and sprinkle the rest of the shredded cheese on top.
- Bake: Cover the dish with foil and bake for about 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
- Serve: Garnish with extra cilantro and enjoy your delicious low-carb white chicken enchiladas!