Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, diced green chilies, diced onion, minced garlic, ground cumin, salt, pepper, and chopped cilantro. Mix well.
- In a saucepan over medium heat, melt the butter for the sauce. Stir in the almond flour and cook for about 1-2 minutes until it’s slightly golden, stirring constantly.
- Gradually whisk in the chicken broth and heavy cream. Continue to whisk until the mixture thickens, about 5-7 minutes.
- Stir in the ground cumin, salt, and pepper to the sauce. Adjust the seasonings according to your taste.
- To assemble the enchiladas, spoon a small amount of the chicken mixture onto a low-carb tortilla and roll it up. Place the rolled tortilla seam side down in a baking dish. Repeat with the remaining tortillas and filling.
- Pour the white sauce over the assembled enchiladas, making sure they are well-covered.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top of the enchiladas.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Once done, remove from the oven and let them cool slightly before serving.
- Garnish with chopped fresh cilantro before serving.
Enjoy your delicious low-carb white chicken enchiladas!
Remember that the exact nutritional values may vary based on the brands of ingredients you use, so be sure to check labels if you’re closely tracking your carb intake.
