The Low Carb Kitchen: White Chicken and Cheese Enchiladas

A twist on enchiladas using egg life wraps instead of tortillas. Turned out sooo good!

The Ingredients:

3 C cooked chicken cut up

2.5 C monterrey jack cheese grated and divided

6 egg life wraps

1.5 C chicken broth

1 C sour cream

4 oz cream cheese softened and cubed

2 TBSP butter

4oz diced green chiles

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 tsp xanthum gum

The recipe:

Preheat oven to 350 degrees.

Grease baking dish.

In large bowl combine chicken and 1.5 C cheese and stir to combine.

Place half a cup of mixture in each wrap, fold, and place seam down in the pan.

Sprinkle remaining chicken mixture over thet top.

In a medium saucepan add the broth, sour cream, cream cheese, butter, chiles, and seasonings.

Cook, whisking occasionally until smooth.

Add xanthum gum and whisk until thickened.

Pour evenly over the enchiladas.

Top with remaining cheese.

Bake for 30 minutes.

Let stand for 5 minutes.

Notes:

I added some green enchilada sauce to the chicken mixture.

Be careful when building the egg wraps are easier to tear than the tortillas and can stick together.

When making the sauce it may taste a bit salty but when you eat the final product it is not. If your concerned you can omit the salt.

I topped with cheddar instead of monterrey but used monterrey in the filling. I ran out.

I also built the enchiladas the night before then made the sauce and baked when ready.