Here’s a full, detailed recipe profile for a Low-Carb Chicken Enchilada Bake, featuring your provided ingredients and structured with all requested sections:
Introduction:
This Low-Carb Chicken Enchilada Bake is a creamy, cheesy, and satisfying dish that delivers all the comforting flavors of classic enchiladas without the heavy carbs. It’s perfect for anyone following a low-carb, keto, or gluten-free lifestyle, yet it’s indulgent enough to satisfy everyone at the table.
Origin and Cultural Significance:
Inspired by the traditional Mexican enchilada, this low-carb version reimagines the beloved dish by swapping out corn tortillas for low-carb alternatives and replacing red enchilada sauce with a creamy, green chile-based mixture. It retains the spirit of comfort and celebration often associated with enchiladas—commonly served at family gatherings, celebrations, and holidays—while catering to modern dietary preferences.
Ingredients Quantity:
- 2 cups shredded cooked chicken
- 1 cup shredded mozzarella or Monterey Jack cheese (plus extra for topping)
- 1 cup sour cream
- ½ cup heavy cream
- 4 oz cream cheese, softened
- ¼ cup chicken broth
- ¼ cup green chiles (canned or finely chopped fresh)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Low-carb tortillas (store-bought or homemade, about 4–6 depending on size)
Optional Additions:
- ¼ cup diced onions (sautéed for added flavor)
- ½ tsp cumin or smoked paprika for a smoky kick
- Chopped cilantro or green onions for garnish
- A squeeze of lime juice for brightness
- Jalapeño slices for heat
Tips for Success:
- Use well-seasoned, cooked chicken for extra flavor (rotisserie works great).
- Soften cream cheese completely to avoid lumps in the sauce.
- Warm tortillas slightly before filling to make rolling easier.
- Let the casserole rest 10 minutes before serving to help it set.
- For extra texture, sprinkle with crushed low-carb tortilla chips or pork rinds before baking.
Instructions:
- Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a 9×9 or 9×13-inch baking dish, depending on how many tortillas you’re using. - Make the Creamy Sauce:
In a saucepan over medium heat, combine sour cream, heavy cream, softened cream cheese, chicken broth, green chiles, garlic powder, and onion powder. Stir until smooth and heated through. Season with salt and pepper to taste. - Prepare the Filling:
In a large bowl, mix shredded chicken with 1 cup shredded cheese and about half of the sauce. - Assemble Enchiladas:
Spoon the mixture evenly into low-carb tortillas. Roll them up and place seam-side down in the prepared baking dish. - Top with Sauce and Cheese:
Pour the remaining sauce over the enchiladas. Sprinkle with additional shredded cheese. - Bake:
Bake uncovered for 20–25 minutes or until bubbly and golden on top. - Cool and Serve:
Let sit for 10 minutes before slicing. Garnish as desired.
Description:
Each bite of this Low-Carb Chicken Enchilada Bake is rich and comforting, with gooey cheese, tender chicken, and a tangy, slightly spicy cream sauce. It’s satisfying without being overly heavy, offering a balanced indulgence that keeps carbs in check.
Nutritional Information (Approx. per serving, based on 6 servings):
- Calories: 410
- Fat: 30g
- Saturated Fat: 15g
- Protein: 26g
- Carbohydrates: 6g net
- Fiber: 2g
- Sugar: 2g
- Sodium: 420mg
(Values vary depending on tortilla brand and exact ingredients.)
Conclusion and Recommendation:
This low-carb enchilada bake is a weeknight winner, perfect for meal prepping or feeding a hungry family. It’s simple enough for everyday cooking but rich and delicious enough to serve guests. Pair it with a side salad or cauliflower rice for a well-rounded meal.
Embracing Healthful Indulgence:
You don’t have to give up cheesy, creamy comfort foods when eating low-carb. By making smart swaps—like low-carb tortillas and a creamy homemade sauce—this recipe lets you indulge guilt-free. It’s a great example of how nutritious eating can still feel indulgent, satisfying cravings while staying aligned with your health goals.
Would you like this in printable PDF format or turned into a social media caption or blog post?